Ingredients
For the Marinade
- Prawns (medium-sized, peeled and deveined): 500 g
- Red chili powder: 2 teaspoons
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Ginger-garlic paste: 1 tablespoon
- Tamarind paste: 1 teaspoon
- Lemon juice: 1 tablespoon
- Salt: To taste
- Rice flour: 1 tablespoon (for crispiness)
For the Ghee Roast
- Ghee (clarified butter): 3 tablespoons
- Onion: 1 medium, finely sliced
- Green chilies: 2-3, slit
- Curry leaves: 10-12
- Garlic: 4-5 cloves, finely chopped
- Tomato paste: 2 tablespoons
- Coriander powder: 1 teaspoon
- Red chili paste: 1 tablespoon (from soaking dry red chilies)
- Black pepper powder: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Salt: To taste
- Coriander leaves: For garnishing
Instructions
Step 1: Marinating the Prawns
- In a bowl, mix prawns with red chili powder, turmeric powder, coriander powder, ginger-garlic paste, tamarind paste, lemon juice, salt, and rice flour.
- Toss the prawns well to coat them evenly and let them marinate for 15-20 minutes.
Step 2: Cooking the Prawns
- Heat ghee in a heavy-bottomed pan or skillet over medium heat.
- Add sliced onions, green chilies, and curry leaves. Sauté until the onions turn golden brown and aromatic.
- Add chopped garlic and sauté for another 1-2 minutes until fragrant.
- Stir in tomato paste, coriander powder, red chili paste, black pepper powder, and cumin powder. Cook until the oil begins to separate from the masala.
- Add the marinated prawns and cook them on medium-high heat for 4-5 minutes until they turn pink and are fully cooked, tossing them gently to coat with the masala.
- Continue to roast the prawns for another 2-3 minutes until they crisp up a little in the ghee.
Step 3: Garnishing and Serving
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, chapati, or a side of tangy cucumber salad for a delicious, coastal meal.
“Spicy Prawn Ghee Roast is a celebration of coastal flavors, where plump prawns meet the rich warmth of ghee and the fiery dance of spices, creating an unforgettable feast.””I love the scents of winter! For me, it’s all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce.”
