- 250 Grams Prawns (washed and deveined)
- 6-8 Bedgi Dry Red Chillies
- 2 Kashmiri Dry Chilies
- 1/2 Teaspoon Whole Black Peppercorns
- 1/2 Teaspoon Cumin Seeds (jeera)
- 1/2 Teaspoon Coriander (dhania) Seeds
- 1/2 Fennel Seeds (saunf)
- 1 Tablespoon Tamarind (soaked in 1/4 cup warm water)
- 1 Teaspoon Turmeric Powder (haldi)
- 2 Teaspoon Red Chilli Powder
- 2 Tsp Black Pepper Powder
- 3 Tsp Curd (dahi or yoghurt)
- 1 Tsp Ginger Garlic Paste
- 1 Lemon Juice
- 6 Garlic Cloves
- 1 Inch Ginger
- 3 Tablespoons Ghee
- Salt to Taste
Prep: 15 minutes
Cooking: 20 minutes
- Wash, devein and clean 250 grams of prawns.
- Marinate the prawns in a paste made with 2 teaspoons chilli powder, 1 teaspoon turmeric, 2 teaspoons black pepper powder, 3 teaspoons curd, 1 teaspoon ginger garlic paste, juice of a lemon, 1 teaspoon salt. Leave it for 10 minutes.
- Soak the dry chillies in warm water for 15 minutes.
- In a pan, dry roast cumin seeds, peppercorns, coriander seeds and fennel.
- Ground the above spice along with the soaked chillies, 1/4 cup of tamarind juice, garlic cloves and ginger. Add a little more water to make a smooth paste.
- In a pan add 2 tablespoons ghee and add the marinated prawns. Sauté for 5 mins on medium flame and then remove the prawns.
- In the same pan, add the ground masala and let it cook till you see the ghee getting separated and the masala gets a little thick (it takes about 10 to 15 minutes on medium flame and you don’t need to add water as prawns release its juices).
- Add the prawns and cook it further till cooked. Add salt to taste.
- Add the remaining ghee and mix for another minute. Garnish with curry leaves (mine were home-grown).