In a pan, heat oil and saute onions, chillies, curry leaves, ginger-garlic paste, cleaned prawns, tomato, turmeric powder, and enough salt, and cook covered.
Once done, add garam masala and lemon juice.
In another pan, heat dalda and ghee and add chopped shallots. Pour enough water and salt (about 2 cups of water for 1 cup of semolina), and when the water starts bubbling, add the semolina and cook like upma.
Once done, mix the prawn masala together and let it set on a very low flame.
Garnish with coriander leaves and serve hot.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.