Prawn Ghee Roast






FOR THE MASALA PASTE:

20 byadgi or Kashmiri red chillies
1 tsp coriander / dhaniya seeds
1/2 tsp jeera / cumin seeds
4-5 pepper corns
3-4 methi / fenugreek seeds
6 garlic cloves
small goosberry size tamarind
Salt to taste

PROCEDURE:
  • Deseed the red chilies and soak in water for 20 mins  and grind with the other ingredients into a smooth paste adding water


INGREDIENTS FOR PRAWN GHEE ROAST:

250 gms cleaned and deveined prawns
1/2 tsp turmeric powder
1/4 cup curd
Salt to taste
3 tblsp ghee
Masala as required
Chopped coriander leaves for garnishing

PROCEDURE:
  • Marinate the prawns with salt, turmeric powder, and curds for 30 mins
  • Heat 2 tsp ghee in a pan add marinated prawns and fry for 5 mins and remove the prawns from the pan
  • Heat the remaining ghee in the pan and add around 3 tblsp masala paste (or as per your taste)
  • Fry the masala well until it leaves the ghee from the sides
  • Add the  prawns and cook for 5-10 mins or till it becomes dry and turn off the flame
  • Garnish with chopped coriander leaves

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