Ingredients: grams Prawns - cleaned & de-veined, tablespoon Ghee, sprig Curry leaves, tablespoon Garlic - finely chopped, teaspoon Whole Black Peppercorns - crushed in a mortar and pestle, Onion - thinly sliced, teaspoon Dabur Homemade Tamarind Paste, teaspoon Jaggery, Dry Red Chillies, teaspoon Whole Black Peppercorns, teaspoon Cumin seeds (Jeera), teaspoon Fennel seeds (Saunf), Star anise, sprig Curry leaves, Non Vegeterian diet
Instructions: To begin making the Prawn Ghee Pepper Masala Recipe With Garlic, we will first make the fresh masala. Heat a skillet on medium low flame, dry roast the red chillies, whole black peppercorns, cumin seeds, fennel seeds, star anise and the curry leaves. This will take about 4-6 minutes. Turn off the flame and allow the mixture to cool. Transfer to a mixer jar and grind to a coarse mixture without using any water.  Transfer to a bowl and set aside. In a small bowl, mix together the tamarind paste and jaggery with a teaspoon of hot water, mix well and set aside. Heat a skillet, with ghee on medium low flame, once the ghee melts, add in the curry leaves and allow it to crackle. To this add the chopped garlic, and the freshly pounded peppercorns and saute for 30 seconds or until the garlic appears well fried. Now add in the sliced onions and fry till it turns into a light brown colour. At this stage, freshly ground masala and the tamarind-jaggery.  Mix well, and finally add in the salt. Now that the masala has come together, add in the washed and cleaned prawns and cook on medium high heat. Prawns typically cook really quick and wont take more than 3-5 minutes to curl up, indicating the are cooked. Turn off the flame and transfer the Prawn Ghee Pepper Masala Recipe With Garlic to a serving bowl and serve hot.Serve Prawn Ghee Pepper Masala Recipe With Garlic as part of a meal along with Steamed Rice, Nadan Meen Kari Recipe (Kerala Style Fish Curry) for a satisfying meal.