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The ingredients needed to cook Ghee Roast Prawn Tacos:
- Prepare To prepare the ghee roast prawns -
- Prepare 300 gm medium sized prawns
- Take 1/3 cup curd
- Take 1/2 tsp turmeric powder
- Take 1/2 tsp red chilli powder
- Provide 1/2 lemon juice
- Take 1.5 tsp kashmiri red chilli powder
- Take 4-5 dry red chillies
- Get 2 tsp garlic paste
- Use 1/2 tsp cumin seeds
- Use 1/2 tsp coriander seeds
- Take 1/2 tsp fennel seeds
- Prepare 1/2 tsp whole black pepper
- Get 1/2 tsp mustard seeds
- Take 1/4 tsp fenugreek seeds
- Take 1 tbsp tamarind pulp
- Provide Taste according salt
- Provide 1/2 tsp sugar (optional)
- Provide 8-10 pieces curry leaves
- Use 2 tbsp ghee
- Use To prepare the taco shells -
- Take 1.5 cups maize flour
- Take 1/2 cup all purpose flour
- Get 1 tbsp vegetable oil
- Provide To taste salt
- Take As required Lukewarm water
- Take As required vegetable oil to fry the taco shells
- Use To prepare the salad -
- Provide 1/3 cup chopped cucumber
- Use 1/3 cup chopped tomatoes
- You need 1/4 cup chopped coriander leaves
- Get 1/2 lemon juice
- Get 1 tsp black pepper powder
- Provide To taste salt
- Take To prepare the coconut chutney -
- Use 1/2 cup chopped coconut
- You need 1/4 cup curry leaves
- Prepare 2 tbsp chana dal
- Provide 3-4 green chillies
- Use 1/4 cup chopped coriander leaves
- Get To taste salt
- Take To marinate the onion rings -
- Take 1 cup onions, cut into rings
- Provide 1 tsp chat masala
- Get 1/2 tsp red chilli powder
Steps to make Ghee Roast Prawn Tacos:
- For making the ghee roast prawns remove the shells from the prawns, clean them and marinate them with the curd, turmeric powder, salt and lemon juice for about 15 minutes
- In the mean time soak the red chillies into some hot water
- Now let's prepare a roasted spice powder. For that, dry roast the cumin seeds, coriander seeds, fennel seeds, whole black pepper, mustard seeds & fenugreek seeds together in a pan and then grind them into a fine powder
- Now remove the red chillies from the soaking water & grind them along with the roasted spice powder into a paste. Add some water during grinding to make sure all the spices are blended well
- Now mix the kashmiri red chilli powder into this paste & blend everything one more time
- Now take this spice blend into a bowl & mix the garlic paste into it. Keep it aside
- Now heat the ghee into a pan & add the marinated prawns into it
- Cook for few minutes & when a good amount of liquid comes out of the prawns remove the prawns from the pan. Then cook the leftover liquid for about 3-4 minutes
- Now add add the prepared spice blend into the pan & cook for another 2-3 minutes
- Now add the salt & tamarind pulp and cook for few more minutes
- Now add the prawns back into the pan & cook until the prawns are almost coated with all the spices
- Then add the sugar & curry leaves and saute for another 2-3 minutes. Ghee roast prawns are ready. Turn off the flame
- Now it's time to prepare the taco shells. For that, take the maize flour & the all purpose flour together in a large utensil and add the vegetable oil & the salt into it. Mix everything very well
- Now pour some lukewarm water little at a time into the flour mixture and knead well until you come up with a medium soft dough
- Now make few small balls out of the dough, dust each ball with some flour & roll it out into a thin disc
- Now take a round cookie cutter or a small circular lid of a bottle & press it at the middle of the disc in order to get a smooth circle that resembles a 'puri'. Remove the extra edges from the 'puri' but don't throw them. These leftover pieces can be used to make more taco shells in the similar manner
- Now prick the 'puri' with a fork so that it doesn't puff up during frying. Prepare all the 'puri's in the similar manner
- Now heat sufficient oil into a pan & throw one taco 'puri' at a time into the oil. Fry each side of the 'puri' for about 30 seconds
- Then take a tong or you can follow the procedure that I used. Take a fork & a spoon and hold them together like a tong. Use this procedure to hold the 'puri' into a half moon shaped structure
- Fry the half moon shaped taco shell until it is golden brown. Then remove it from the oil & prepare all the taco shells in the similar manner
- Now it's time to prepare the coconut chutney. For that, I have already soaked the chana dal into some hot water for an hour. Now it's time to drain the water from the dal
- Now grind the coconut, curry leaves, chana dal and the coriander leaves along with some water into a fine paste. Add the salt into the mixture & the chutney is ready
- To prepare the salad mix the chopped cucumber, tomato & coriander leaves together into a bowl and add the lemon juice & the black pepper powder into it
- Now add the salt. Mix everything well & the salad is ready
- To marinate the onion rings add the chat masala & the red chilli powder into the rings and mix everything well
- Now let's assemble the tacos. Take one taco shell at a time, put some salad inside. Then put some ghee roast prawns on top of the salad layer
- Now insert some marinated onion rings at one side of the prawns & drizzle some coconut chutney on top
- Assemble all the tacos in the similar manner & now they are ready to serve
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