Mangalorean Prawn Ghee Roast

There are so many recepis for seafood and poultry ghee roast. Each are different in their own ways of their regions and methods. One of those are the fiery looking Mangalorean prawn ghee roast. Thanks to the vibrant colur of Kashmiri chilly powder for the beautiful colur but trust me, the dish is not as spicy as it looks. The tantalizing aroma of ghee oozing out from the prawn is simply sinful. I used Desi ghee which lived up to the name of the dish. The aithentic taste of this dish lies on the speacial lip smacking ghee roast masala.  The marination helps to develop intense flavor and the praen are absolutely juicy. The right balance of spicyness and the flavour of Desi ghee works really well in this delicious Mangalorean prawn roast.

Ingredients

500g large sized prawns, shelled and deveined
3 tbsp yogurt
1/2 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp lemon juice
2 sprigs curry leaves
4 -5 tbsp ghee

For The Masala

9 garlic pods
4 dry chilly
1 tbsp Kashmiri chilly powder
1 tsp mustard seeds + pinch of mustard seeds
1 tsp cumin seeds
1 1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
1 tbsp coriander seeds
1 tsp tamarind paste

Methods

Start marinating the prawns with lemon juice,yogurt,chilly powder & turmeric powder. Mix well till the marination coat the prawns well. Set aside.

In a skillet over a medium flame, dry roast the mustard seeds,coriander seeds,fenugreek seeds,cumin seeds,black pepper corns and dry chilly for 2 minutes or till fragrant. Keep aside to cool.

In a blender, add all the dry roas ingredients together with tamarind paste. Blend into a smooth paste.

Heat 4 tbsp ghee in a frying pan and shallow fry the marinated prawn by batches till the prawns turns pinkish. Keep aside.

Add more ghee to the same frying  over a medium flame and add the pinch of mustard seeds. Once the mustard seeds splutters add the ground masala together with Kashmiri chilly powder. Roast till the ghee appears on the surface. Stir occasionally to make sure the masala not burnt.

Add curry leaves and fried prawns. Fry till the prawns are well coated with the masala for 5-7 minutes and the ghee started to oozing out. Remove from heat and serve on a serving plate.

Serve hot.


Notes

• Adjust the amount of ghee as your preference. As its a ghee prawn roast, i'm being generous here