Mangalore Prawn Ghee Roast

Steps

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1. 1
   Clean 1 kg of prawns thoroughly. Mix with 1/4 tsp turmeric powder, juice from half a lemon, and salt. Set aside to marinate.
   ▶ ≈0:30
2. 2
   Dry-roast the spices in a pan: 2 tbsp coriander seeds, 1 tsp cumin, 2 tsp black pepper, 1 tsp fennel, 1/2 tsp mustard seeds, 1/4 tsp fenugreek, and 1 tsp poppy seeds until fragrant.
   ▶ ≈1:36
3. 3
   Grind the toasted spices with 20 red chilies, 10 cashews, a small piece of tamarind, and the marinating liquid from the prawns into a fine smooth paste, adding water as needed.
   ▶ ≈2:23
4. 4
   Heat 2 tbsp ghee in a pan until hot, then add the marinated prawns and mix well. Add any liquid released by the prawns, cover, and cook over medium-low heat for 7-8 minutes.
   ▶ ≈2:36
5. 5
   Uncover, drain off excess liquid from the prawns, and set aside.
   ▶ ≈3:01
6. 6
   Heat 3 tbsp ghee in a clean or same pan, add shallots, 2 tbsp ginger-garlic paste, and curry leaves, and sauté until fragrant.
   ▶ ≈3:39
7. 7
   Add the ground spice paste and cook for about 5 minutes, allowing the flavors to develop fully.
   ▶ ≈3:52
8. 8
   Add the prawns back along with a small piece of jaggery and mix well. Finish by drizzling with the remaining 2 tbsp ghee. Adjust salt to taste.
   ▶ ≈3:58