Prawn Ghee Roast
This is the most sought-after seafood starter which can be enjoyed with neer dosas, aapam, ghee rice or just fish curry rice. I have tried this dish several times and it is a winner. Perhaps the best prawn dish ever!
Dedicating this dish to my dad and my cousin, Liz who celebrate their birthdays this month! Both of them are phenomenal human beings and great cooks! Happy Birthday, Dada and Liz.
Spices to roast and grind:
• 6 Kashmiri red chillies (if you want a bit of heat, use 4 Kashmiri chillies and 2 bedgi
• 2 tsp coriander seeds
• ½ tsp methi
• ¼ tsp mustard seeds
• 10-12 peppercorns
• ½ tsp jeera
• ½ tsp saunf/fennel
• 4-5 cashews
• 4 tsp coconut powder
• 2/3 tsp tamarind paste
• 1 small piece of jaggery
Ingredients for the tempering:
• 1 garlic paste
• Handful curry leaves
• 1 Onion, finely sliced
• ¼ cup Ghee (reduce the quantity, if you wish)
• 200 gms of prawns marinated with 2 tsp of masala paste and salt.
Dry roast all the ingredients listed under “Spices to roast and grind”. Add tamarind paste to the ground powder with a little bit of water and grind it to a smooth paste.
Fry the marinated prawns separately in ghee. Fry it on low flame and only until half cooked. Set aside. The prawns will be cooked again. Frying the prawn separately keeps the prawns from oozing out water later in the gravy thus maintaining the perfect texture of the ghee roast. When overcooked, prawns tend to become rubbery.
In a pan add ghee. Sauté curry leaves, garlic paste, onion. Add the masala paste, jaggery, salt, and fry on low flame until the ghee separates from the masala.
Add the half-cooked prawns and sauté for some time or until the prawns are completely cooked. Serve hot.