Ingredients
200-300 gms Prawns (large sized preferable)
Pinch of Turmeric
2 Tbsps Greek Yogurt (Curd/ Dahi)
Half an onion chopped finely in small cubes
2 Tbsps Ghee (clarified butter)
1 Cup Water (use as indicated in method)
2'' stick Ginger
7-8 Garlic Cloves
1 Tbsps Lemon Juice
1 Tsp Jaggery
1 Tsp Kashmiri Chili Powder
1 Tsp Vinegar or Tamarind (optional)
3-4 Curry Leaves (optional)
Powder/Paste:
3 Kashmiri Whole Chili (Byadgi Chili) - only use this else don't attempt making this dish. Normal chili is too spicy and doesn't add to the red colour that is required for this dish)
1 Tsp Coriander Seeds
2 Tsps Cumin Seeds
1 stick Cinnamon
2 Tsps Sesame Seeds
4-5 Peppercorn balls
Method
Clean prawns and marinate with yogurt and a pinch of turmeric powder. Keep aside
Roast all ingredients listed under powder on a flat skillet. Keep it on low flame and keep tossing to allow them to brown on all sides. Brown only for a minute or a minute and half on low to medium flame. Remove the ingredients from skillet and grind them together.
To this add, ginger, garlic, lemon juice and a few tbsps of water. Blend together again to make a red-brown paste. Add a few more tbsps of water if the mixture is too dry.
In a skillet pan, on medium flame, add 1 tbsp of ghee, and the chopped onions. Fry the onion for a 1-2 minutes. Don't let them brown, hence you will need to keep stirring them gently.
To this, add the red paste and the kashmiri chili powder. Add 1/4th cup of water or less so that the paste doesn't stick to the bottom. Keep stirring gently. Allow the paste to fry on low flame till you see the ghee oozing on the surface of the paste.
Now add the prawns and the curry leaves. Mix gently. Add some vinegar or tamarind if it is too spicy. Let the prawns cook in the masala for 4-5 minutes.
Add the Jaggery and stir again. Cook till the gravy masala (ghassi) is the right consistency.
Turn off stove and serve with steamed rice and papad or with Kerala Parotas
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