Garlicky Prawn Ghee Pepper Masala with South Indian Spices

Prawn Ghee Pepper Masala Recipe with Garlic

The Prawn Ghee Pepper Masala is a delectable South Indian dish that beautifully combines the richness of ghee with the heat of black pepper and the aromatic flavors of spices and curry leaves. This recipe is a flavorful appetizer that pairs wonderfully with steamed rice or traditional Kerala-style fish curry. With its bold spices and succulent prawns, this dish is a true celebration of South Indian cuisine.

Ingredients

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Servings: 3

Cuisine: South Indian

Course: Appetizer

Diet: Non-Vegetarian

Instructions

1. Prepare the Fresh Masala:

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   • Begin by making the fresh masala. Heat a skillet on a medium-low flame. Add the dry red chillies, whole black peppercorns, cumin seeds, fennel seeds, star anise, and curry leaves. Dry roast these ingredients for about 4-6 minutes, stirring occasionally to prevent burning.
   • Once roasted, remove from heat and let the spices cool. Transfer the mixture to a mixer jar and grind to a coarse powder. Do not add any water while grinding. Once ground, set the mixture aside in a bowl.

2. Prepare the Tamarind-Jaggery Mixture:

   • In a small bowl, combine the tamarind paste and jaggery with a teaspoon of hot water. Mix well until the jaggery dissolves and the paste is smooth. Set this mixture aside for later.

3. Cook the Prawn Ghee Pepper Masala:

   • In the same skillet, add the ghee and heat it on medium-low flame. Once the ghee has melted, add the curry leaves and allow them to crackle. Then, add the finely chopped garlic and the freshly crushed black peppercorns. Sauté for about 30 seconds or until the garlic turns golden and fragrant.
   • Add the sliced onions to the skillet and fry them until they turn light brown, about 5-7 minutes, stirring occasionally.

4. Add the Ground Masala and Tamarind-Jaggery Mixture:

   • Once the onions are browned, add the freshly ground masala and the tamarind-jaggery mixture to the skillet. Stir everything together, ensuring that the spices are well combined. Season with salt to taste and mix well.

5. Cook the Prawns:

   • Now, add the cleaned prawns to the skillet. Cook the prawns on medium-high heat for 3-5 minutes. Prawns cook quickly and will curl up as they cook, indicating that they are done. Be careful not to overcook them, as they can become tough.

6. Serve:

   • Once the prawns are cooked, turn off the heat and transfer the Prawn Ghee Pepper Masala to a serving bowl. Serve the dish hot as an appetizer, or pair it with steamed rice and a traditional Kerala-style fish curry (Nadan Meen Kari) for a complete meal.

Serving Suggestions:

• As an Appetizer: Serve the Prawn Ghee Pepper Masala hot as a flavorful starter before the main course.
• Main Meal: Pair with steamed rice or chapati for a fulfilling meal, alongside a curry like Nadan Meen Kari (Kerala-style fish curry) to complement the rich flavors.
• Side Dish: This masala also pairs well with some fresh, tangy cucumber raita to balance the heat and spice.

Tips for the Perfect Prawn Ghee Pepper Masala:

• Fresh Prawns: Always use fresh prawns for this recipe, as they have a better texture and flavor compared to frozen ones.
• Adjusting Spice Level: You can adjust the spice level by increasing or decreasing the number of dry red chillies and black peppercorns according to your preference.
• Roasting Spices: Ensure that the spices are roasted on low heat to release their natural oils without burning them. This step enhances the aroma and flavor of the masala.

This Prawn Ghee Pepper Masala is a perfect representation of the vibrant and rich flavors that South Indian cuisine is known for. The combination of ghee, aromatic spices, and succulent prawns creates an irresistible dish that’s sure to become a favorite in your culinary repertoire. Enjoy this flavorful dish with family and friends!