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Marination
- 250 grams Prawns ( i used tiger prawns)
- 2 tbsp curd/yogurt
- Salt
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice
Ghee roast masala
- 2 tbsp coriander seeds
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- a pinch of fenugreek seeds
- 7-8 byadagi red chilies
- 6-7 medium garlic cloves
- 1 Tbsp Tamarind( soaked in water)
- Ghee
- De-shell & de-vein and clean the prawns
- Marinate the prawns with yogurt, salt , turmeric powder and lemon juice and set aside for an hour
- Heat a pan and dry roast the masala .Roast chillies first and then add the rest . Roast until aromatic and let it cool. Then transfer it to a grinder along with soaked tamarind ,add water and grind it to a smooth paste
- Heat a pan over medium heat and add ghee . Once the ghee is hot add in the prawns. Fry both sides until cooked. Do not overcook
- Remove the prawns from pan. To the same pan add the masala paste and saute for 2-3 min . Add salt and mix well . Let it cook for 2-3 min then add in the fried prawns and combine well
- Cook for 5-6 min and add some curry leaves and switch off the flame.
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