Mushroom Ghee Roast

Mushroom Ghee Roast  -  Vidya Nayak Shenoy

Fenugreek seeds-1/2 tsp roasted
Garlic flakes-12-16nos
Tamarind-Cherry sized ball soaked in 2tbsp water
Refined oil-30ml
Pure ghee-30ml
Chopped coriander leaves-A handful
Lemon Wedges to garnish

Method;

Marinate prawns with ingredients 2 to 6.If you want the prawns to stay uncurled after cooking then pass a bamboo skewer or a broom stick and don't forget to remove the stick after its cooked.Keep it marinated 8 to 24hrs for marination in the refrigerator.

Grind the ingredients 7 to 13 to a thick paste.

Heat oil in a shallow pan,roast the marinated prawns till they cook and keep it aside.

In the same oil roast the ground masala till oil leaves the sides and raw smell disappears,add salt to taste to the marinade and cooked prawns.mix well and keep on low flame for 2-3mns.

Add ghee,mix and cover.When nasal gets thick transfer to a serving bowl and garnish with coriander leaves and lemon wedges

Same masala can be used to prepare chicken ghee roast as well and for 1 1/2 kg chicken.

                              
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