Prawn Ghee Roast

Instructions

1. 1

   Prepare the Ghee Roast Masala Paste (Approx. 10 minutes)

   • Soak the Byadgi and Guntur red chillies in hot water for 20 minutes to soften them. After soaking, drain the water.
   • While the chillies soak, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a pan on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
   • In a blender, combine the soaked chillies, roasted spices, garlic cloves, ginger, and tamarind paste.
   • Add a few tablespoons of water and grind to a thick, smooth paste. Set this masala paste aside.
2. 2

   Marinate the Prawns (Approx. 15 minutes)

   • In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, half of the lemon juice (0.5 tbsp), and a pinch of salt.
   • Mix well to coat the prawns evenly. Let them marinate for at least 15 minutes.
3. 3

   Cook the Prawn Ghee Roast (Approx. 15 minutes)

   • Heat 3 tablespoons of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the curry leaves and the prepared ghee roast masala paste. Sauté for 8-10 minutes on low-medium heat, stirring frequently, until the raw smell disappears and the paste darkens in color. You will see ghee starting to separate from the sides of the masala.
   • Add the marinated prawns and the whisked curd. Stir well to coat the prawns thoroughly with the masala.
   • Season with salt and powdered jaggery. Cook for 5-7 minutes, stirring occasionally, until the prawns curl up, turn pink, and are just cooked through. Avoid overcooking.
   • Finally, add the remaining 2 tablespoons of ghee and the rest of the lemon juice (0.5 tbsp). Give it a final mix and cook for one more minute.
4. 4

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve hot with neer dosa, appam, or steamed rice.