To begin making the Prawn Ghee Roast recipe, soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.
Clean the prawns, wash and pat them dry.
Soak tamarind in 1/4 cup warm water for 10 minutes. Once soaked squeeze the tamarind and extract the pulp.
Heat a small fry pan, roast the pepper corns, fenugreek, mustard, fennel and cumin, once the spices stop to splutter, switch off the heat. Transfer the spices into a bowl, let it be cool, and grind to make a fine powder.
Add the garlic and soaked chillies into a grinder with a splash of water and grind to form a smooth paste.
Marinate the prawns with the lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
Add 2 tablespoons ghee to a pan, place it on medium flame add the prawns in batches. Fry from both the sides until light brown. Remove the prawns from pan.
Add garlic chilies paste into the remaining ghee, fry for 2 minutes, add prawns, roasted dry spice powder, remaining marination masala and salt, mix well and cook until oil gets separated.
Add tamarind pulp, curry leaves and cook for 5 minutes on low flame, if required sprinkle some water.
Add remaining 1 teaspoon ghee on top, mix and switch off the gas. Transfer the Prawn Ghee Roast into a serving bowl.
Serve Prawn Ghee Roast as a side dish along with Mangalorean Style Kuvalyacho Pollav and Steamed Rice for a weekday meal.
