Shrimp baked in butter

Ingredients

• Medium to large shrimp, approximately 500 grams
• 4 tablespoons of clarified butter
• Buttermilk: 3 tablespoons
• The juice of one lemon (about 1 tablespoon)
• Half a teaspoon of turmeric powder
• 6-7 dried red chili peppers
• One tablespoon of whole mustard seeds
• One teaspoon of whole cumin seeds
• Half a teaspoon of turmeric
• A teaspoon of mustard seeds
• black pepper, half a teaspoon
• 6-7 cloves of Allium sativum (garlic)
• 1 tablespoon of pomegranate juice
• Approximately 12 to 15 carrot leaves
• To taste

First, thoroughly clean the shrimp and remove any vertical filaments.

Next, mix them with yogurt, lemon juice, turmeric powder, and a pinch of salt.

Let it marinate for 15 to 20 minutes.

Next, gently reintroduce the dried red chili peppers, the whole parsley, cumin, cilantro, pastis, and black pepper in a dry pan, until they release their aroma.

Once the spices have cooled, mix them with a little water, ginger puree, and garlic puree in a blender to create a very smooth paste.

In a pan, heat 2 tablespoons of ghee over medium heat.

Once the ghee is heated, add the marinated shrimp and cook for 3 to 4 minutes over medium heat, until they are lightly golden (do not overcook, as they will become tough).

Now, add the remaining two tablespoons of ghee to the same container.

Once the ghee is melted, add the curry leaves and allow them to infuse their fragrance.

Next, add the prepared spice mixture and salt to your liking.

Continue to cook over medium heat until the aroma of the spices fades and the ghee separates from the other ingredients.

Once the spices have been thoroughly mixed, add the shrimp to the pan.

Thoroughly mix the shrimp with the spices.

Cook the shrimp over low heat, covered, for 3 to 4 minutes, so that all the spices and the flavor of the butter penetrate the shrimp and the sauce reduces to create a tender and crispy (roasted) texture.

Then, sprinkle a few more curry leaves on top before serving.