Prawn Ghee Roast Recipe by Archana’s Kitchen

  • To begin making the Prawn Ghee Roast recipe, 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 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 from 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.

  • Serve Prawn Ghee Roast as a side dish along with Mangalorean Style Kuvalyacho Pollav and Steamed Rice for a weekday meal.

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    Author: DelhiStyle

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