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
