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A more time-consuming pub cooking technique that also produces delectable meals is pit cooking. It is also a excellent camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are concealed in the floor. As the stones cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s approximately three times bigger than your own cookware. Line the pit with stones and create a fire in the middle. When the flame has burnt rapidly for about an hourpush the warm coals and stones into the middle. Twist your wrapped food covered skillets on top of the rocks and coals and place on top. After a number of hours, you’ll have some tasty camp food to relish.
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The ingredients needed to make Prawn ghee roast:
- You need 500 grams Prawn
- Take 1 cup Sour curd
- Provide 1 tablespoon turmeric powder
- Use 1 tablespoon red chilli powder
- Get 2-3 whole red chilli
- Get 1 tablespoon peppercorns
- Take 1 tablespoon whole coriander
- Get 1 tablespoon whole cumin
- Get 1 teaspoon whole mustard seed
- Prepare 1 teaspoon whole methi seed
- Get 10-15 Garlic cloves
- Prepare 4-5 tablespoon Ghee
- Take 2-3 tablespoon tamarind paste
- You need leaves Handfull of curry
Instructions to make Prawn ghee roast:
- Marinate prawns with curd, turmeric powder and red chilli powder and salt.
- Dry roast whole red chilli, pepper corn, whole coriander, whole jeera, whole mustard seed, whole methi seed..ground them into powder.
- Add garlic clove to the dry masala and with little water make a smooth paste.
- Heat ghee in a wok. Add marinated prawns to it. cook then on high heat for some time then on medium heat cook them till they are almost dry.
- Add the masala paste.mix well.
- Add tamarind paste to it. Cover and cook till they are done.
- Add a handfull in of fresh curry leaves.
- Spicy and tangy prawn ghee roast is ready to serve.
Generally, It's served as the main course in Karnataka but you can use it as a side dish or starter too. This Mangalore style prawn ghee roast goes well with rice and sambar, rice and rasam but the choice is yours. Making the ghee-roast prawns: Heat ¼ cup ghee in a thick bottomed pan Add the masala paste to the pan and fry it until the raw smell vanishes. Top up with the masala water from the mixer (as reqd.) and the prawn head-stock and cook the masala until the water evaporates and the gravy thickens and darkens in colour. Prawn Ghee Roast Ghee Roast is one of the most popular delicacies of Mangalore, popularized by the Bunts of Kundapur.
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