Prawn Ghee Roast (Kundapur style)

Ingredients

• 1 Cup prawns, shelled
• 1 tsp. Kashmiri chilli powder
• 2 tbsp. yogurt
• 1tsp. tamarind paste
• Salt
• 4 tsp. brown (fried) onion paste*
• 1 tbsp. yogurt for fried onion paste
• 6 garlic cloves, chopped
• 1 tbsp. coconut oil
• 2 tbsp. ghee
• 1 to 2 sprigs curry leaves

To make Kundapur masala (Roast and grind to a powder)

• 4 to 6 Kashmiri chillis
• 1 tbsp. coriander seeds
• ½ tsp. cumin seeds
• ¼ tsp. fenugreek seeds
• ¼ tsp. pepper corns
• 4 flakes garlic
• OR use 3 tsp. ready Kundapur masala instead of above

Method

1. Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
2. *To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
3. Clean, shell and devein the prawns. 
4. Wash, squeeze out all the water. 
5. Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well.  Marinate for 15 to 30 minutes. 
6. Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
7. Add the brown onion paste and sauté for a minute. 
8. Add the prawns with the marinade and stir fry on high flame till the prawns change colour. 
9. Reduce flame and let the prawns cook on medium heat for 10 minutes.  Do not add any water.
10. When masala thickens and oil starts leaving, add the ghee and curry leaves and sauté for 3 minutes. 
11. Add a dash of lemon juice and ½ tsp of sugar if required to balance the flavors. 
12. Serve hot with a green salad, onion and lemon wedges, with appams, set dosa or panpole (neer dosa).