- For the masala paste, grind tomatoes, ginger, black pepper and fennel seeds. Keep the paste formed, aside.
- In a pressure cooker, add turmeric powder, red chilli powder, the sliced onions, the ground masala paste, salt, oil and 3 tablespoons of water. Cover the cooker and cook for 7 minutes on medium flame.
- In a pan, add ghee, the now ready and cooked masala, a sprig of curry leaves and the cleaned white prawns. Stir and cook for 5 minutes.
- Add two more teaspoons of ghee and roast until the masala is dry and the prawn is cooked.
Serve hot with Neer Dosa or rice.