Ingredients 

 

Prawns - 1 Kg 

cleaned Oil - 30 ml 

Ghee - 30 ml 

 

To Marinate: 

Lemon - 1 

Curd - ½ Cup 

Pepper powder - 1 Tbsp 

Turmeric powder - 1 Tsp

Salt - To taste 

 

To Grind: 

Red long chillies - 30 roasted 

Coriander Seeds - 1 Tsp roasted 

Cumin Seeds - ½ Tsp roasted 

Fenugreek Seeds - ½ Tsp roasted 

Garlic flakes - 12-16 

Tamarind - Cherry size ball soaked in 2 tbsp water

 

 Instructions

 

Marinate prawns and Keep it marinated for 8-24 hrs in the refrigerator. 

Grind Red chilies, coriander seeds, cumin, fenugreek, garlic and tamarind to a thick paste. 

Heat oil in a shallow pan. Roast the marinated prawns till they cook. 

Drain and keep aside. In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. 

Add salt to taste, the marinade and the cooked prawns. 

Mix well and keep for 2-3 mins on slow fire. 

Add ghee, mix and cover. 

When the masala gets thick, transfer to serving dish, garnish with chopped coriander or curry leaves and serve hot with lemon wedges.