Prawn Ghee Roast - Rosy Aunty

Recipe by Rosy Pinto



Ingredients:
300 - 350 gms jumbo prawns (shelled and de-veined)
1 tbsp oil (to fry prawns)
2 tbsp ghee (to fry masala)

For marination:
3 tbsp yogurt
1/4 tsp white pepper powder
1/2 tsp kashmiri chilli powder 
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 lemon - juice squeezed
1/2 tsp salt 

For garnishing:
coriander leaves 
lemon wedges
1 sprig curry leaves

To dry roast
6 kashmiri chillies
4 red byadgi chillies
20 black pepper corns
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds (aniseeds/saunf)
1/4 tsp fenugreek seeds (methi)

To grind with the dry roasted ingredients:
5-6 cloves garlic cloves
Marble size tamarind

Steps:
  1. Rinse the prawns in water and place them in a fine mesh sieve or colander to drain.
  2. In a large bowl, mix yogurt, white pepper, kashmiri chilli, red chilli, turmeric powders, lemon juice and salt. Coat the prawns well with the marinade and leave it aside for 1 hour.
  3. In a pan, add kashmiri chillies, red byadgi chillies, pepper corns, cumin seeds, coriander seeds, fennel seeds and fenugreek seeds. Dry roast for 2 to 3 minutes over medium flame.
  4. Allow them to cool and use spice grinder to make a spice powder.
  5. Add the spice powder to a grinder jar along with the garlic and tamarind. Grind to a smooth paste adding a little water and keep aside.
  6. Heat oil in a shallow pan over medium heat. Add prawns and fry lightly until the prawns turn pink and set them aside.
  7. In the same pan, heat 1 tbsp ghee. 
  8. Add the ground masala paste and roast it over medium flame till the oil separates and masala changes its colour and becomes darker.
  9. Check for salt and add if needed.
  10. Add curry leaves and the prawns and give a good mix.
  11. Add 1 tbsp of ghee, mix and fry on low flame for 5 minutes until the oil separates and the prawns are well coated with the masala and nicely roasted with the fried masala and switch off the flame.
  12. Garnish with chopped coriander and lemon wedges while serving.
  13. ENJOY!
Notes:
Add 1/2 tsp of sugar while roasting masala (optional).