Now, prepare the ghee roast masala paste.

Take all the whole dry spices mentioned above except the tamarind & the garlic paste in a Kadai.

Dry roast them for just 2 mins over medium flame stirring continuously. Allow them to become cold.

Next, add them to a blender jar along with the garlic paste & the tamarind pulp (squeeze the tamarind well in the soaked water to extract the pulp, discard the seeds) and blend to a smooth paste. Set aside.

Set a kadai over medium heat. Pour 2 tbsp ghee, when the ghee becomes moderately hot gently add the flash-marinated prawns shaking off the excess marinade. Fry lightly until the prawns turn pink & change its colour to light golden. Set them aside.

In the same skillet add 2 tbsp ghee and when the ghee becomes hot add ghee roast masala paste. Stir briskly and fry until oil begins to leave the sides of the Kadai. You will notice that the masala will change its colour and become darker. Bhuna or roast the masala well over medium heat.

Throw in the curry leaves and the shallow fried prawns. Give everything a very good mix. Roast the prawns very well until they are well coated with the Roasted masala and oil begins to ooze out. It should take you about 5 mins.

Turn off the heat and serve hot with rice or Parathas.