Ingredients:
500g prawn ~ deshelled & devein
2 sprigs of curry leaves
5 tbsp Ghee ~ divide
Marinade
2 tbsp curd/yogurt
1 tbsp lemon juice
1 tsp turmeric powder
1 tsp chili powder
1/4 tsp salt
Masala Paste
10 dried chili ~ deseed
2 tbsp coriander seeds
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorn
1/4 tsp fenugreek seeds
10 cloves garlic
1 tbsp tamarind paste
2-4 tbsp water or more
Directions/Insturctions:
- In a mixing bowl combine the prawns with all the marinade ingredients for 30-60 mins. Set aside.
- Heat a pan over medium-low heat, and dry roast the masala paste until aromatic. Transfer it to a plate to cool completely.
- Once remarkable, transfer the roasted ingredients to a mixer/grinder; add the garlic, tamarind paste, and water. Grind to a fine paste. Set aside.
- Heat a saucepan over medium heat, and add 3 tbsp ghee. Cook the marinade prawn at about 80% and dish the prawn out. Set aside.
- Heat the same saucepan over medium heat, and add the masala paste. Keep stirring to combine and add salt to taste.
- Cook until the masala starts to leave ghee from the sides. Stir it in between to avoid masala sticking to the bottom of the pan.
- Now add the semi-cooked prawns and curry leaves. Mix it with the masala and cook it for about 5-7 mins or until the masala is dry on low heat.
- Before off the heat, add 2 tbsp ghee and stir to combine. Prawn ghee roast is ready to serve it hot with chapati or steamed rice.
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