| Cook Time | 30 |
| Servings |
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Ingredients
- Prawns - 1 kg
- Ghee- 1 cup
- Turmeric powder – ½ tsp
- Curd – ¼ cup
- Salt – 2 tsp
- Lemon – 1
- Red Chillies – 20 Long, Soakwarm water for about 15 mins
- Peppercorns – ½ tsp
- Cumin seeds – ½ tsp
- Fenugreek seeds – ½ tsp Methi
- Coriander seeds – 1 tbsp
- Garlic -10 flakes
- Tamarind – small marble size
- Sugar – 1 tsp
- Few curry leaves
- Coriander Leaves – ¼ cup
Ingredients
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Instructions
- Marinate cleaned prawns in curd, salt, turmeric powder, and lemon juice. Keep aside for about 1 hour.
- Dry roast coriander seeds, cumin seeds, fenugreek seeds, peppercorns. Grind it with soaked red chillies, garlic, and tamarind to a fine paste.
- Heat a pan. Add ½ of the ghee and fry marinated prawns until they are 3/4th cooked.
- Transfer cooked prawns into another vessel and keep aside the water released while frying prawns.
- In the same pan, add the rest of the ghee and fry the ground paste until it leaves the ghee at the sides.
- Now add the 3/4th cooked prawns to it. Also, add the reserved water from the prawns.
- Let it cook for 5 – 10 mins, check the salt.
- Now add curry leaves, sugar, and coriander leaves.
- Take off from the flame and serve hot.
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