Prawns Ghee Roast, a flavorful and rich dish from Mangalore, India

Ingredients:
For marination:
500g prawns, cleaned and deveined
1/2 teaspoon turmeric powder
1/2 Teaspoon Kashmiri red chilli powder
1 teaspoon salt
1 tablespoon lemon juice
For the masala paste:
11-12 dried Kashmiri red chilies (adjust to taste)
2 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon peppercorns
1/2 Teaspoon puppy seed
1/2 teaspoon fenugreek seeds
4-5 garlic cloves
A small piece of tamarind (about the size of a marble)
1/2 cup water (to grind the masala)
For the ghee roast:
3-4 tablespoons ghee (clarified butter)
1 large onion, finely chopped
Salt to taste
Fresh curry leaves for garnish
Instructions:
1. Marinate the prawns:
In a bowl, mix the prawns with turmeric powder, salt, and lemon juice. Let it marinate for about 15-20 minutes.
2. Prepare the masala paste:
In a pan, dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, and fenugreek seeds on low heat until fragrant. Be careful not to burn them.
Let the roasted spices cool down a bit, then grind them along with garlic and tamarind to a smooth paste using a little water.
3. Cook the prawns:
Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
Add the oil add prawns sauté until they turn golden brown.
Add the ground masala paste and cook on low heat until the oil starts to separate from the masala. Stir occasionally to prevent the paste from sticking to the pan.
Add the prawns to the pan and mix well. Cook for about 5-7 minutes until the prawns are cooked through and coated well with the masala.
Add jaggery if using, and adjust salt to taste. Mix well.
Garnish with fresh curry leaves.
Serving:
Serve the Prawns Ghee Roast hot with steamed rice, neer dosa, or chapatis.
Enjoy your flavorful and aromatic Prawns Ghee Roast!

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