Sous Chef Rohit Singh
After working as a junior sous chef for four years at Radisson Blu Plaza Hotel Hyderabad Banjara Hills, Rohit has learned and evolved as a professional sous chef under the guidance of experienced chefs. He has come a long way and established a name for himself as one of the talented chefs, and his dishes mirror his creativity and skills.
- Clean the prawns and devein them. Remove the shell and keep the tail.
- Marinate the prawns with lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
- Soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.
- Soak tamarind in 1/4 cup warm water for 10 minutes. Once soaked, squeeze the tamarind and extract the pulp.
- Heat a small fry pan, roast the peppercorns, cloves, fenugreek, coriander seeds, mustard, fennel and cumin. Once the spices stop spluttering, switch off the heat. Transfer the spices into a bowl, let them cool, and grind them to make a fine powder.
- Add the ginger, garlic and soaked chillies into a grinder with a splash of water and grind them to a smooth paste.
- Add 2 tablespoons of ghee to a pan, place it on medium flame, add the marinated prawns, and cook on both sides until light brown and half done.
- Add ginger, garlic, chilli paste with the remaining roasted dry spice powder and salt. Stir gently and cook until the ghee separates.
- Add tamarind pulp, curry leaves and cook for 2 minutes on low flame. If required, sprinkle some water.
- Add the remaining 1 teaspoon ghee, mix and turn off the stove.
- Transfer the prawns’ ghee roast into a serving bowl or platter. Garnish with curry leaves.