Take the cleaned prawns and dry them well. In a bowl, combine the prawns with turmeric, salt and lemon juice. Mix well and set aside for about 10 minutes when you start preparing the spice mix for the ghee roast.

Heat a small pan over medium heat and dry roast the Byadgi/Kashmiri chillies, coriander seeds, cumin seeds, fennel seeds and peppercorns for 2 to 3 minutes until fragrant. If you don’t have dry chillies, you can use ground Kashmiri chili powder in its places.

Allow the spices to cool slightly. Transfer them to a mixer jar along with the garlic, ginger and tamarind paste. Add a little water and grind into a thick, smooth paste with some salt.

Heat 2 tablespoons of ghee in a wide pan. Add in the vibrant red ghee roast paste and cook for about 4 minutes till the masala paste gets shiny and looks cooked. Add in the cashews and curry leaves and cook for a couple of minutes more.

Finally, add the marinated prawns and cook along with the ghee roast masala till fully cooked. It takes about 5-7 minutes. Will vary based on the size of the prawns.

The mixture will darken slightly and the ghee will begin separating around the edges. Add sugar/jaggery if using and mix well. I skip it. Taste and adjust salt.

Your Prawns ghee roast is ready to serve. Top up with one more tablespoon of ghee for a richer taste.

Serve hot.