Roast Prawns Ghee Butter Masala - Sousa's Kitchen

 

INGREDIENTS

• 1 Cup Cashews
• 10 California / Kashmiri Chilies
• 4 Arbol / red chilies
• 1 1/2 tsp Fenugreek Seeds
• 10 cloves
• 3 pieces of cinnamon sticks
• 1 tsp Mustard Seeds
• 1 tsp Poppy Seeds
• 5 tsp Dry Coriander Seeds
• 1 1/2 tsp Cumin
• 1 1/2 tsp Peppercorn
• 4 lbs / 2 kg Shrimps
• 1/2 cup plain Yogurt
• 1 tsp Paprika
• 1 1/2 tsp Salt
• 1 tsp Turmeric powder
• 20 cloves of Garlic
• 1 tbsp Tamarind
• 2 tbsp Jaggery powder

Video

Method

1. In a pan over low heat add the coriander seeds, Cumin Seeds, peppercorn, Fenugreek Seeds, Cloves, Cinnamon Sticks, poppy seeds, and Mustard Seeds. Roast for 2 minutes on low heat. 
2. In a separate bowl, add the chilies and cashews and soak them in water for 3 - 4 hours.
3. In a blender, add the chilies, cashews, roasted spices, 1 can of chipotle chilies, the garlic cloves, tamarind, and jaggery powder, and blend until fine paste. Add water as needed. 
4. In a separate bowl with scrimps add, the turmeric power, paprika, salt, yogurt and mix all everything until the shrimps are all evenly covered with the spices.
5. In a pot over medium heat add about 2 tsb of GHEE, 1 stick of butter. Next add 10 curry leaves.
6. Next add the mixture from the blender into the pot and mix everything together. Keep on the stove for about 15 minutes to allow the mixture to thicken. 
7. Add in the shrimps and mix until the shrimps are all coated in the masala, add about 3/4 cup of water and continue mixing. 
8. Leave on heat until the water evaporates, then Serve and Enjoy!