This Prawn Ghee Roast is a popular Mangalorean dish made with juicy prawns cooked in a spicy and tangy homemade ghee roast masala. Every bite of this Mangalorean Prawn Ghee Roast is packed with the delicious flavors of ghee-roasted spices. Serve this with steamed rice or neer dosa. Here's how to make this restaurant-style dish with step-by-step photos and a quick video tutorial.
I've loved this Mangalorean-style Prawn Ghee Roast since childhood. A coastal twist on the iconic Kundapur Chicken Ghee Roast, this prawn version is lighter, quicker to cook, and equally delicious. Juicy prawns coated in spicy homemade ghee roast masala paste.
The homemade ghee roast masala is what makes this prawn ghee roast recipe special. Made with freshly roasted spices, garlic, and tamarind, it gives the dish its signature spicy, tangy flavor and irresistible aroma. It's also perfect for making chicken ghee roast or lamb ghee roast.
I am sharing my family recipe for Mangalorean prawn ghee roast, just the way we make it at home. You may also like Prawn Sukka, Prawn Masala, Fish Fry, and Mangalorean Chicken Sukka. These spicy dishes are Sunday staples that bring Mangalorean flavors to our weekly routine.
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What is Prawn Ghee Roast?
Prawn Ghee Roast is a spicy Mangalorean-style prawn dish made with juicy prawns cooked in a spicy, tangy masala with lots of ghee. This restaurant-style prawn ghee roast pairs perfectly with neer dosa or chapati.
Ghee is the heart of a traditional ghee roast, adding its rich flavor and aroma. Its high smoke point lets the masala roast longer without burning, creating a glossy, flavorful coating for the prawns.
Fresh Prawns are marinated and slow-cooked in a fragrant ghee-roasted spice blend for the authentic ghee roast flavors.
About This Recipe
I always cook the prawns first. It keeps them juicy and prevents them from turning rubbery. Once the masala is ready, I toss the prawns back in to coat them without overcooking.
Adding the marinated prawns directly to the ghee roast masala releases water, making the dish watery instead of the rich, semi-dry ghee roast it's meant to be. I've made that mistake before, and it taught me to always cook the prawns separately first.
Why You'll Love This Recipe
- Authentic Mangalorean flavor. Made with a homemade ghee roast masala prepared from freshly roasted spices, garlic, and tamarind.
- Rich, spicy, and tangy. The masala is slow-cooked in ghee until glossy, creating a thick semi-dry coating that clings to every prawn.
- Ready in about 30 minutes. Once the prawns are cleaned and deveined, this spicy prawn recipe comes together quickly with simple pantry ingredients.
- Versatile and a family favorite. The same homemade ghee roast masala can also be used to make delicious chicken ghee roast or lamb ghee roast.
Ingredient Notes
This Mangalorean-style prawn ghee roast recipe is quick & easy to make with simple ingredients. The most time-consuming step is cleaning and deveining the prawns, so I prep and freeze them in small batches.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Prawn (Shrimp): I prefer fresh jumbo prawns because they stay juicy after cooking. If fresh prawns aren't available, frozen prawns or shrimp work just as well. Thaw them for about 30 minutes before using, or save time by buying cleaned prawns.
- Ghee/Clarified Butter: Ghee is the main ingredient in 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.
- Byadagi Red Chilies: These chilies give the ghee roast its signature bright red color and mild heat. Kashmiri red chilies are a good substitute for this ghee roast recipe.
- Curd/Yogurt: Use fresh curd/yogurt to marinate the prawns.
- Tamarind: Adds the signature tangy flavor to this spicy prawn recipe. You can substitute it with lemon juice if needed.
- Curry Leaves: Frying curry leaves in hot ghee releases their aroma and adds authentic South Indian flavor.
- Ghee Roast Masala: Made with roasted coriander, cumin, mustard, fenugreek, black pepper, Byadagi chilies, garlic, and tamarind. Roasting the spices before grinding gives the masala its deep flavor and aroma.
How to make Prawn Ghee Roast (With Step-by-Step Photos)
Step 1: Marinate the prawns: In a mixing bowl, combine the prawns with curd/yogurt, turmeric powder, salt, and lemon juice. Marinate the prawns for a minimum of 30 minutes. Set it aside.
Step 2: Roast whole spices: Heat a pan over low 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.
Step 3: Roast Byadagi red chilies: In the same pan, dry roast red chilies until crisp. Transfer them to the same plate to cool down to room temperature.
Step 4: Grind ghee roast masala: Transfer the roasted spices and chilies to a mixer/grinder jar. Add garlic, tamarind, and a little water. Grind to a smooth, thick paste. Set it aside. Homemade ghee roast masala is ready.
Step 5: Heat 2 tablespoons of ghee over medium heat. Lightly shake off any excess marinade and add the prawns to the pan.
Step 6: Cook prawns. When the prawns start cooking, they'll release a little water. Once they curl into a C shape and are just cooked, transfer them to a plate. Do not overcook, or they'll turn rubbery.
Step 7: Reserve the liquid released from the cooked prawns in a small bowl.
Step 8: Cook the ghee roast masala. Heat the same pan with 2 tablespoons of ghee/clarified butter over medium heat. Add the homemade ghee roast masala and the liquid preserved from cooking the prawns. Stir to combine.
Step 9: Add salt to taste. Cover & cook, as the masala may splatter while simmering.
Step 10: Cook until the masala starts releasing ghee around the edges. Stir it in between to avoid the masala sticking to the bottom of the pan.
Step 11: Add the prawns and curry leaves. Toss to coat the prawns well with the ghee roast masala and cook over low heat for 2-3 minutes.
Step 12: Serve prawn ghee roast hot with chapati (Indian flatbread), Neer dosa, or rice as a side dish.
Tips to Make the Best Prawn Ghee Roast
- Roast the ghee roast masala over low heat. Roast the spices and dried Byadagi chilies until fragrant, stirring often to prevent them from burning. It brings out the essential oils inside the spices, intensifying their flavor and aroma. This gives the ghee roast masala its deep flavor and aroma.
- Use Byadagi or Kashmiri red chilies. They give the prawn ghee roast its signature bright red color naturally, so there's no need to add food coloring.
- Fry the prawns first and don't overcook them. Frying keeps the prawns juicy, while adding them to the ghee roast masala at the end helps them absorb the flavors without becoming rubbery.
- Don't reduce the ghee. Ghee is the star ingredient in this Mangalorean prawn ghee roast recipe, giving it its rich taste, aroma, and authentic flavor.
What to serve with Prawn Ghee Roast?
- You can serve this spicy prawn dish with steamed rice & dal or jeera rice as a side dish.
- Serve Prawn Ghee Roast with Roti/Chapati (Indian flatbread).
- It also goes well with Neer Dosa, appams, or Pulao.
Recipe FAQs
Yes, this prawn ghee roast is spicy, but the heat is balanced by the tanginess of the tamarind and richness of the ghee. Roasting the spices in ghee reduces their spiciness and creates a deeper, more flavorful masala. Serve it with rice, roti, or neer dosa.
Yes. Thaw the frozen prawns completely, pat them dry, and use them as directed in the recipe. Fresh or frozen prawns both work well.
Yes. Prepare the ghee roast masala, let it cool completely, and store it in an airtight container in the refrigerator for up to 2 days or freeze it for up to a month. Cook the prawns fresh, toss in masala, and serve.
Recipe Card
Prawn Ghee Roast Recipe
Equipment
- Heavy bottom pan
Ingredients
To marinate the prawns
- 250 grams jumbo prawns (large size prawn) deshelled & deveined
- 2 tablespoon curd/yogurt
- salt
- ½ teaspoon turmeric powder (haldi powder)
- 1 tablespoon lemon juice
For ghee roast masala
- 2 tablespoon coriander seeds (sabut dhaniya)
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon black peppercorns (kali mirch)
- a pinch of fenugreek seeds (methi dana)
- 8-10 byadagi red chilies (or Kashmiri red chilies)
- 6-7 garlic cloves (lasan)
- Tamarind (imli)
Other ingredients
- ¼ cup ghee/clarified butter divided
- 2 sprigs curry leaves
Instructions
Marinate the prawn
- Rinse the prawns in water. Check for spoiled prawns (discolored or slimy). De-shell & de-vein the prawns. Again, rinse it well.
- 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.
Making the ghee roast masala
- Heat a pan over low heat. Dry roast the coriander seeds, mustard seeds, cumin, peppercorns, and a pinch of fenugreek seeds. Roast on low heat until aromatic. Transfer it to a plate.
- In the same pan, dry roast red chilies until crisp. Transfer them to the same plate to cool down to room temperature.
- Transfer the roasted spices and chilies to a mixer/grinder jar. Add garlic, tamarind & a little water. Grind to a smooth, thick paste. Set it aside. Homemade ghee roast masala is ready.
Making the mangalorean prawn ghee roast
- Heat 2 tablespoons of ghee over medium heat. Lightly shake off any excess marinade and add the prawns to the pan.
- When the prawns start cooking, they'll release a little water. Once they curl into a C shape and are just cooked, transfer them to a plate. Do not overcook, or they'll turn rubbery.
- Reserve the liquid released from the cooked prawns in a small bowl.
- Heat the same pan with 2 tablespoons of ghee/clarified butter over medium heat. Add the homemade ghee roast masala and the liquid preserved from cooking the prawns. Stir to combine.
- Add salt to taste. Cover & cook, as the masala may splatter while simmering.
- Cook until the masala starts releasing ghee around the edges. Stir it in between to avoid the masala sticking to the bottom of the pan.
- Add the prawns and curry leaves. Toss to coat the prawns well with the ghee roast masala and cook over low heat for 2-3 minutes.
- The Mangalorean Prawn ghee roast is ready to serve. Serve ghee roast hot with chapati (Indian flatbread), Neer dosa, or rice as a side dish.
Notes
- Roast the ghee roast masala over low heat. Roast the spices and dried Byadagi chilies until fragrant, stirring often to prevent them from burning. It brings out the essential oils inside the spices, intensifying their flavor and aroma. This gives the ghee roast masala its deep flavor and aroma.
- Use Byadagi or Kashmiri red chilies. They give the prawn ghee roast its signature bright red color naturally, so there's no need to add food coloring.
- Fry the prawns first and don't overcook them. Frying keeps the prawns juicy, while adding them to the ghee roast masala at the end helps them absorb the flavors without becoming rubbery.
- Don't reduce the ghee. Ghee is the star ingredient in this Mangalorean prawn ghee roast recipe, giving it its rich taste, aroma, and authentic flavor.
- Do not increase the quantity of fenugreek seeds & mustard seeds. It will make the ghee roast masala bitter.
- For meal prep: Cook the ghee roast masala in advance & store it in the freezer (before adding the prawns). Cook the prawns fresh just before serving.
- Read our full nutrition disclaimer here.
- Storage suggestions
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- Leftover Prawn Ghee Roast can be stored in an airtight container in the refrigerator. It stays good for 2 days. Reheat it & serve.
- You can prepare the ghee roast masala (before adding the prawns) in advance. Store it in an airtight container in the freezer. It stays good for a month.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Keziah Thomas
Hi!
Onion is mentioned in the ingredients but I can’t find where it’s used in the recipe…?
Please advise if I missed this step!
Thanks!
Preeti Nayak
You didn't miss anything. It was an old recipe that included onions. I've updated the recipe, no onions are needed to make this prawn ghee roast recipe.
Vani
Awesome recipe came out well
Preeti
Yay! happy to hear that. Thanks for the rating.
Abhi
Tastes delicious. Can't stop licking my fingers. Saving for future. Keep it up.
Supriya Kutty
The image itself has made me water my mouth I am eagerly waiting to try this recipe at home for my kids thank you so much for sharing this recipe I am sure it's going to taste really very delicious.
Preeti Nayak
Thanks. 🙂
John
Very good recipe and step-by-step guidance, came out very well.
Preeti
Thanks. Glad you liked it.