Prawn Ghee Roast

Soak the chillies in warm water for 1 hour, drain the water and reserve the chillies

Clean the prawns, wash and pat them dry

Soak tamarind in 1/4 cup warm water for 10 minutes

Once soaked squeeze the tamarind and extract the pulp

Heat a small fry pan, roast the pepper corns, fenugreek, mustard, fennel ,coriander and cumin, once the spices stop to splutter, switch off the heat

Transfer the spices into a bowl, let it be cool, and grind to make a fine powder

Add the garlic and soaked chillies into a grinder with a splash of water and grind to form a smooth paste

Marinate the prawns with the lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes

Add 2 tablespoons ghee to a pan, place it on medium flame add the prawns in batches

Fry both the sides until light brown

Remove the prawns from pan

Add garlic chilies paste into the remaining ghee, fry for 2 minutes, add prawns, roasted dry spice powder, remaining marination masala and salt, mix well and cook until oil gets separated

Add tamarind pulp, curry leaves and cook for 5 minutes on low flame, if required sprinkle some water

Add remaining 1 teaspoon ghee on top, mix and switch off the gas

Transfer the Prawn Ghee Roast into a serving bowl

Enjoy it with steamed rice,ghee rice or malabar paratha