Spicy Butter Prawns

In a bowl, combine the prawns with 0.5 tsp salt, 1 tsp Kashmiri red chilli powder, 0.5 tsp turmeric, and 1 tsp pepper; mix well and set aside.

Heat 2 tbsp ghee and 1 tsp butter in a pan over medium heat.

Add the marinated prawns and cook for 3 minutes.

Flip the prawns, squeeze in half a lime, and cook for another 2 minutes.

Remove the prawns and set aside.

In the same pan, add 1 tsp butter, then 0.5 tsp cumin seeds, 7 finely chopped garlic cloves, 10 g finely chopped ginger, 1 tsp chilli flakes, 10 curry leaves, 0.5 tsp salt, 0.5 tsp turmeric, 1 tsp Kashmiri red chilli powder, and 1 tsp pepper; stir until fragrant.

Pour in 150 ml water, mix, and bring to a simmer.

Return the cooked prawns to the pan and toss until well coated in the spicy butter sauce.

Squeeze in the remaining half lime, give a final stir, and serve immediately.