Prawn Ghee Roast (Manglorean Style)

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:

1. Combine the prawns with all the marinated ingredients in a mixing bowl and marinate for 30-60 minutes. Set aside.
2. Heat a pan over medium-low heat, and dry roast the masala paste until aromatic.  Transfer it to a plate to cool completely.
3. Once remarkable, transfer the roasted ingredients to a mixer/grinder; add the garlic, tamarind paste, and water.  Grind to a fine paste.  Set aside.
4. 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.
5. Heat the same saucepan over medium heat, and add the masala paste.  Keep stirring to combine, and add salt to taste.
6. Cook until the masala starts to release ghee from the sides, stirring it in between to prevent it from sticking to the bottom of the pan.
7. Now add the semi-cooked prawns and curry leaves. Mix them with the masala and cook them on low heat for 5-7 minutes or until the masala is dry.
8. Before removing the pan from heat, add 2 tbsp ghee and stir to combine. The prawn ghee roast is ready to serve hot with chapati or steamed rice.