Step 1
Ingredients
- Dried red chilli – 10 nos
- Black pepper corns – 1 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – ¼ tsp
- Fennel seeds – ¼ tsp
- Tamarind – ¼ of a lime sized
- Water – for grinding
Preparation
Heat the pan. Add the dried red chilli and dry roast till crispy and small brown spots appear on them. Then add black pepper corns, coriander seeds, cumin seeds and fennel seeds. Dry roast them, till they start popping. After cooling down, grind them to a fine smooth paste, after adding tamarind and little water.
Step 2
Ingredients
- Ghee (Clarified butter) – 3 tbsp
- Prawns – 500 gms
- Turmeric powder – ½ tsp
- Salt – as needed
- Ginger – 1 tbsp, finely chopped
- Onion – 1 cup, finely chopped
- Curry leaves – handful
Preparation
Heat the pan and add one tables spoon of ghee to it. When the ghee gets hot, add the prawns, turmeric powder and salt as needed. Mix well and cook till the prawns are dry. Transfer the prawns for later use.
Into the same pan, add ghee – 2 tbsps. When then ghee gets hot, add the ginger and saute for a while. Then add the onion to it and saute by sprinkling some salt, till they turn brown. Add the ground paste from step 1 into it. Cook till the ghee starts separating. Add the curry leaves and the cooked prawns into the pan and mix well. Cover and cook over low flame for 2 to 3 minutes. Then stir fry, till the prawns become dry.