Shilpa's yum ghee roast

The Gang of Besties, Diwali 1999

1. Marinate 1 lb prawns with 1 squeezed lemon, 1/2 cup plain yogurt, 1tsp pepper and turmeric powder and salt for about 1 hour.

2. Roast 10 dry red chillies, 1tsp each of coriander, cumin and fenugreek seeds.
3. Grind above with 5-8 garlic flakes and 1tbsp of tamarind paste.
4. Heat oil in a shallow pan. Add the marinated prawns & cook. Drain and keep aside.
5. In the same oil, fry the thick paste till oil leaves the sides and the raw smell disappears. Add salt to taste, and the marinated cooked prawns . Mix well and keep for 2-3 mins on slow fire. Add 2 tbsp of Ghee/Amul butter, mix and cover. When the gravy gets thick, transfer to serving dish, garnish with chopped coriander leaves and garnish hot with lemon wedges.

Best eaten with South Indian pancakes. Can substitute it with bread or rice.
- Shilpa Shirur