On Day 7 of #DeshkaSwaad, we're including our 'Prawn Ghee Roast,' a glamorous seafood recipe abundant in both taste and tradition. Indulge yourself in the best blend of succulent prawns, aromatic spices, and ghee.

PRAWN GHEE ROAST

Components

250 grams medium prawns, peeled, cleaned, and deveined
3 tablespoons ghee
Salt to taste
1/2 tsp turmeric powder
2 tbsps coriander seeds
1 tbsp cumin seeds
5-6 cloves
8-10 black peppercorns
10-12 dried red chillies, stemmed
2 tablespoons tamarind pulp
5-6 garlic cloves
2 tbsps yogurt
1 tablespoon chopped jaggery
8-10 curry leaves
Fried curry leaves for garnish

Technique

1. Take prawns in a large bowl. Include salt, turmeric powder, and blend well. Reserve for 5-10 minutes.
2. Dry roast coriander seeds, cumin seeds, cloves, black peppercorns till aromatic in a pan. Add dried red chillies and roast for a couple of seconds. Permit to cool slightly.
3. Transfer the roasted mixture into a grinder jar and include 3/4 cup water, and grind to a paste, include garlic cloves and continue to grind till a smooth paste is formed.
4. Heat ghee in a pan, add the ground paste and sauté till the fat separates. Include yogurt, mix and cook till the fat separates again.
5. Include the prawns, mix, cover and cook for 4-5 minutes. Add jaggery, salt and blend well. Add curry leaves, mix and cook for 1 minute.
6. Transfer in a serving bowl, garnish with fried curry leaves, and serve hot.

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