Prawn Ghee Roast Mangalore Style

Method:

1. Marinate half kg jumbo prawns with 1 tsp ginger garlic paste, red chilli powder, turmeric powder, 1 tsp lemon juice and scrambled and leave for 30 min.

2. Soak 3 red chillies (Kashmiri or normal), 8 whole cashew nuts, 1 tsp Tamarind paste in hot water and leave for 30 min.

3. Dry roast 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 1 tsp pepper corns, 3 tsp coriander seeds, 3 tsp poppy seeds and let them cool down.

4. Now grind the dry spices first, then add the soaked red chillies, cashews,Tamarind along with the soaked water, 6 garlic cloves, 1 tsp powdered jaggery and grind into smooth paste.

5. Add 2 tsp ghee and 2 tsp oil in a pan, add only the marinated prawns  by picking them one by one without the left over liquid, and spread them in single layer and cook for few mins. Now turn them to other side and cook.

6. Cook the prawns until most of the water from them evaporates and them take them onto a plate.

7. Now, to the same pan, add some more oil/ghee, add the ground masala paste, add the left over liquid from prawn marination, and and cook in low flame while mixing until oil separates.

8. Now add the prawns, curry leaves and mix well.

9. Add few drops of ghee around and cook in low flame while scrapping all the masala getting stuck to the pan. 

10. Add Kashmiri chilli powder and mix well and cook for couple of mins.

10. Garnish with Coriander leaves and serve hot.