- 250 grams Prawns , shelled and deveined
- 4 Dry Red Chillies
- 1/2 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Coriander (Dhania) Seeds
- 1/2 Fennel seeds (Saunf)
- 1 tablespoon Tamarind , soaked in 1/4 cup warm water
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- 1/4 Cup Curd (Dahi / Yogurt)
- 1/2 Lemon juice
- 6 cloves Garlic
- 2 tablespoons Ghee , plus 1 teaspoon
- Salt , as per taste.
- To begin making the Prawn Ghee Roast recipe, soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.
- Clean the prawns, wash and pat them dry.
- Soak tamarind in 1/4 cup warm water for 10 minutes. Once soaked squeeze the tamarind and extract the pulp.
- Heat a small fry pan, roast the pepper corns, fenugreek, mustard, fennel and cumin, once the spices stop to splutter, switch off the heat. Transfer the spices into a bowl, let it be cool, and grind to make a fine powder.
- Add the garlic and soaked chillies into a grinder with a splash of water and grind to form a smooth paste.
- Marinate the prawns with the lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
- Add 2 tablespoons ghee to a pan, place it on medium flame add the prawns in batches. Fry from both the sides until light brown. Remove the prawns from pan.
- Add garlic chilies paste into the remaining ghee, fry for 2 minutes, add prawns, roasted dry spice powder, remaining marination masala and salt, mix well and cook until oil gets separated.
- Add tamarind pulp, curry leaves and cook for 5 minutes on low flame, if required sprinkle some water.
- Add remaining 1 teaspoon ghee on top, mix and switch off the gas. Transfer the Prawn Ghee Roast into a serving bowl.
- Serve Prawn Ghee Roast as a side dish along
