Mangalorean Prawn Ghee Roast Recipe

This Mangalorean prawn ghee roast is made with juicy prawns cooked in a rich, spicy ghee-roasted masala. Prawn ghee roast is a spicy prawn curry from Mangalorean cuisine for all seafood lovers. Serve it with steamed rice or neer dosa. Here's how to make this restaurant-worthy dish easily at home with step-by-step photos and a quick video tutorial.

I've loved this classic Mangalorean prawn ghee roast since I was a child. Bursting with fiery spices and the richness of ghee, it’s a true taste of the Indian coast that I grew up savoring. This iconic dish is from the coastal city of Mangalore (officially called Mangaluru) in Karnataka.

Mangalorean cuisine is popular for its spicy dishes like Prawn Sukka, Chicken Ghee Roast, Fish Fry, and Mangalorean Chicken Sukka. These spicy treats are a Sunday dinner staple, bringing a burst of Mangalorean flavors to our weekly routine.

About this Prawn Ghee Roast

In this recipe post, I am sharing how to make Mangalorean prawn ghee roast with homemade ghee roast masala paste. I’m sharing my family’s recipe for this flavorful spice blend, which is so aromatic and elevates the dish to another level.

This ghee roast masala is a keeper and works beautifully in other non-vegetarian recipes like chicken ghee roast or lamb ghee roast. Similar to chicken ghee roast, ghee roast masala or the spice blend is prepared from scratch, combined with fresh prawns & simmered on low heat.

This Mangalorean-style prawn ghee roast is quick & easy to make and is ready within 30 minutes. Fresh Prawns are marinated and slow-cooked in a fragrant ghee-roasted spice blend for the authentic ghee roast flavors. Here's how to make the best prawn ghee roast.

You may also like these other popular prawn recipes from this website:

• Prawn Sukka
• Prawn Masala
• Prawn Biryani
• Prawn Curry
• Prawn Fry

Ingredient Notes

The ingredients required to make this Mangalorean prawn ghee roast are simple and easily available in your kitchen pantry. The only time-consuming task is to clean and devein the prawns. I like to clean and devein the prawns in advance and store them in an airtight container in the freezer in small batches.

• Prawn (Shrimp): I prefer fresh jumbo (big size) prawn to make this Mangalorean ghee roast. To substitute fresh prawns, you can use frozen prawns or shrimp for this recipe. If using frozen prawns then thaw it for 30 minutes on the kitchen counter & use it. Another option is to purchase already-cleaned prawns from the market.
• Ghee/Clarified Butter: Ghee is the main ingredient to make this prawn ghee roast recipe. Use fresh homemade ghee to make it. If using store-bought ghee, ensure it is fresh (check the manufacturing date). Old ghee may give a bad smell & spoil this prawn dish. Do not cut down the quantity of ghee while making this Mangalorean delicacy.
• For Ghee Roast Masala: Simple spices like black peppercorns, cumin, fenugreek seeds, mustard seeds, and coriander seeds are needed. Do not skip any whole spices, as this can change the taste of ghee roast masala paste.
• Byadagi Red Chilies: Gives a bright red color and slightly spicy flavor to the ghee roast recipe. Alternatively, you can use Kashmiri red chilies.
• Curd/Yogurt: Use fresh curd/yogurt to marinate the prawns.
• Tamarind: Tamarind is an essential ingredient used in Mangalorean cuisine. You can substitute it with lemon juice.
• Curry Leaves: Gives the authentic South Indian flavor to this prawn dish. If not available then skip & add coriander leaves.
• Garlic & Onion: Fresh onion and garlic are used to make this spicy prawn curry.

For the detailed list of ingredients & their measurements, please check out the recipe card below. Here's how to make this prawn ghee roast.

How to make Mangalorean Prawn Ghee Roast

Preparations for ghee roast

• Cleaning the prawn - Rinse the prawns in water. Check out for spoiled prawns (discolored or slimy). De-shell & de-vein it.
• Marinate the prawn - In a mixing bowl, combine prawns with curd/yogurt, turmeric powder, salt, and lemon juice. Marinate the prawns for a minimum of 30 minutes. Set it aside. (image 1 & 2)

Making ghee roast masala

• Heat a pan over low-medium heat. Once the pan is hot reduce the heat.
• Dry roast coriander seeds, mustard seeds, cumin, peppercorns, and a pinch of fenugreek seeds. Roast on low heat until aromatic. Transfer it to a plate. (image 3)
• In the same pan dry roast red chilies until crisp (image 4). Transfer it to the same plate. (image 5)
• Transfer the roasted ingredients to a mixer/grinder jar. Add garlic, tamarind & water. Grind to a fine paste. Set it aside. Ghee roast masala is ready. (image 6)

Making the Mangalorean Prawn Ghee Roast

• Heat 2 tablespoon of ghee/clarified butter over medium heat. Add the marinated prawns & cook it. (image 7)
• When the prawn starts to cook, it will release water (image 8). Prawns are cooked when you see the prawns start to curl up (C shape). Remove it on a plate. (image 9)
• Preserve the liquid released from the prawns in a separate bowl. (image 10)

• Heat the same pan over medium heat. Add chopped onions & 2 tablespoon ghee/clarified butter. (image 11)
• Stir fry the onions until golden.
• Add the prepared ghee roast masala and the liquid preserved while cooking the prawns. (image 12)
• Stir to combine. Add salt to taste. (image 13)
• Cover & cook until the masala starts to leave ghee from the sides (images 14 & 15). Stir it in between to avoid masala sticking to the bottom of the pan.

• Now add in the prawns & the curry leaves. Mix it with the bhuna ghee roast masala & cook it for 5-7 minutes over low heat (image 16). Mangalorean Prawn ghee roast is ready to serve (images 17 & 18).
• Serve ghee roast hot with chapati (Indian flatbread), Neer dosa, or rice as a side dish.

Tips to make the Best Prawn Ghee Roast

• Clean & devein the prawns. Rinse it with water & set it aside. If it is not properly cleaned or deveined it will cause digestion problems.
• Dry roast all the spices & the chilies over low heat until aromatic & crisp. It brings out the essential oil inside the spices intensifying their flavor and aroma. Make sure to stir them often to prevent the spices from burning.
• Use byadagi red chilies. It gives the ghee roast a bright red color and is less spicy.
• A few ghee roast recipes use red food color. I suggest you avoid using any food color. You can achieve the color naturally by using either Byadagi red chilies or Kashmiri red chilies.
• Do not increase the quantity of fenugreek seeds & mustard seeds. It will make the prawn ghee roast masala bitter.
• Use fresh curd/yogurt. If the curd tastes sour then skip adding lemon juice to marinate the prawns.
• Do not overcook the prawn. Prawns will lose their juicy flavor & will taste rubbery or chewy.
• Ghee is an important ingredient that gives authentic flavor to Mangalorean prawn ghee roast. Do not cut down the quantity of Ghee.

Is this Prawn Ghee Roast Spicy?

Yes, this ghee roast dish is spicy however you can adjust the heat. This prawn recipe looks spicy but the spiciness is perfectly balanced with ghee. Ghee adds rich flavor and keeps prawns juicy and flavorful.

Roasting spices in ghee partially reduces the heat and adds a touch of sweetness and a deeper, richer flavor to the ghee roast masala. You are going to love this prawn ghee roast recipe.

Red chilies give a bright red color and spicy kick to this spicy prawn recipe. Prawn ghee roast tastes incredible - it's tangy, spicy, and flavorful. Serve with Rice, Roti, or Neer Dosa.

What to serve with Prawn Ghee Roast?

• Serve Prawns ghee roast with Roti/Chapati (Indian flatbread).
• You can serve this spicy prawn dish with steamed rice & dal or jeera rice as a side dish.
• It also goes well with Neer Dosa, appams, or Pulao.