This is one of the most famous seafood delicacies of Mangalore, A south Indian coastal city.
What you need: Serves 4
2lb raw large shrimp / prawns shelled and deveined
1/2 cup ghee/ clarified butter
1/4 cup vegetable oil
A dozen or more skewers or long toothpicks
To marinate the shrimp:
Juice of a lemon
1/2 cup yogurt
1 Tbsp white Pepper powder
1 tsp turmeric powder
Salt to taste
For the masala paste:
1 Tbsp coriander / dhanya seeds
20 - 25 dry red long chillies
4 to 6 dry small round chillies
1 tsp cumin / jeera seeds
1/2 tsp fenugreek / methi seeds
15 garlic cloves/leaves peeled
1 cup white onions chopped
1 Tbsp thick tamarind paste
Shell and devein the shrimp. Once they are washed and drained, gently insert a toothpick from one end to the other to straighten out the shrimps. This is an optional method if you want your shrimp to stay straight, instead of it taken on a curly structure. Don't forget to remove the sticks once the shrimps are cooked. Then marinate them with the marinating ingredients overnight.
Roast all the masala paste ingredients in 2 tsp of oil (except tamarind, add this when you grind the masala) on medium heat until the chillies are deep red and crunchy. Turn off the heat and let them cool. Grind all ingredients along with turmeric to a thick paste.
In a wok or shallow pan, heat oil to a shimmer. Fry the marinated shrimp until they turn pink. Drain and set aside. In the same wok, pour the thick ground masala and roast it till the masala cooks and oil separates from the curry to the sides of the pan. Add the shrimp and salt to taste. Stir them in well and cook on low for another couple of minutes.
Add ghee, mix all of it well and cover. Simmer it untouched on low heat for 3 to 5 minutes.Serve hot with naan, chapati or steamy rice. Enjoy!
