Begin by flash marinating the wahed, deshelled & deveined prawns with yogurt, turmeric powder, red chili powder & lemon juice. Mix everything well and coat the prawns very well so that they are well coated with the marinade. Set them aside.
Now, prepare the ghee roast masala paste.
Take all the whole dry spices mentioned above " For the homemade ghee roast masala paste" section except the tamarind & the garlic pods in a skillet.
Dry roast them for just 2 mins over medium flame stirring continously. Allow them to become cold.
Next, add them to a blender jar along with the garlic pods & the tamarind pulp (squeeze the tamarind well in the soaked water to extract the pulp, discard the seeds) and blend to a smooth paste. Set aside.
Set a skillet or kadai over medium heat. Pour ghee, when the ghee becomes moderately hot gently add the flash marinated prawns shaking off the excess marinade. Fry lightly until the prawns turn pink & changes its color to light golden. Set them aside.
In the same skillet add more ghee and when the ghee becomes hot add the homemade ghee roast masala paste. Stir briskly and fry until oil begins to leave the sides of the skillet. You will notice that the masala will change its color and become darker. Bhuna or roast the masala well over medium heat.
Throw in the curry leaves and the shallow fried prawns. Give everything a very good mix. Bhuna the prawns very well until they are well coated with the bhuna masala and oil begins to ooze out. It should take you about 6-7 mins.
Turn off the heat and serve hot. Enjoy!