PRAWN GHEE ROAST

PRAWN GHEE ROAST 

INGREDIENTS 

Prawns - 1/2 Kg
Onion - 1
Green Chillies - 4
Ginger Garlic Paste - 1/2 Tbsp
Curd - 3 Tbsps 
Dry Red Chillies - 2
Curry Leaves - 1 Sprig 
Ghee - 4 Tbsps 
Salt - To Taste
Oil - 2 Tbsps 

INGREDIENTS TO GRIND 

Kashmiri Dry Red Chillies - 8
Black Peppercorns - 2 Tbsps 
Coriander Seeds - 1 Tsp 
Fennel Seeds - 2 Tsp 
Cumin Seeds - 1 Tsp 

Dry roast all the above ingredients and powder in a blender 

INGREDIENTS TO MARINATE 

Red Chilli Powder - 2 Tsps
Turmeric Powder - 1/2 Tsp 
Ginger Garlic Paste - 2 Tsp 
Curd - 1 Tbsp 
Salt - To Taste

METHOD 

Clean wash thoroughly and devein the prawns 
Add the ingredients to marinate to the cleaned prawns 
Mix well and marinate for an hour
Chop very fine the onion and green chillies 
Heat oil in a pan in medium flame and add the prawns along with the marinade 
Cook the prawns in low to medium flame until done and dry
Heat 3 Tbsps of ghee in another pan and add the dry red chillies and sauté for a few seconds 
Add in the chopped onion and green chillies 
Sauté until transparent and add the ginger garlic paste 
Sauté until raw smell is no more 
Now add the powdered masala sauté for a minute and add the curd
Add salt to taste and cook the masala until the ghee floats on top
Add the cooked prawns and curry leaves to the masala
Simmer for a couple of minutes add the remaining ghee mix well and remove pan from stove
Serve hot with rice pulao naan or rotis

Notes: 

Adjust spices to suit your taste