Prawn ghee roast (Manglorean style)|Ghee roast prawns

Prawn Ghee Roast recipe with step by step photos & a recipe video.   The prawns are coated with a spicy ghee roasted masala.

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This is an amazing prawn dish for all the seafood lovers from Mangalorean cuisine. You are definitely going to love the flavors of this spicy prawn ghee roast.

What is Prawns Ghee Roast?

Prawns Ghee Roast is made with Prawns, ghee/clarified butter & spices. Prawns are cooked in ghee roasted spices. The prawn ghee roast masala is slightly tangy & spicy.

This dish is derived from a popular dish Chicken Ghee Roast from Mangalorean cuisine.

Chicken Ghee Roast was originated in a small town called Kundapur, Mangalore. Thus it is also popularly known as Mangalorean chicken ghee roast.

Spicy prawn ghee roast is made in the same way as Chicken ghee roast is prepared. The only difference is instead of chicken, prawns are used.

In this recipe post, I am sharing the Mangalorean prawn ghee roast recipe.

Recipe features:

• Quick & easy to make – You can make it within 30 minutes. Just prepare ghee roast masala, combine it with prawns & simmer on low heat.
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Ghee roast masala – Preparing the masala at home is easy. You can make the masala in advance & store it in the freezer (before adding the prawns).

Ingredients:

• Prawn (Shrimp) – I prefer to use fresh prawns to make this dish. But you can also use frozen prawns. If using frozen prawns then thaw it properly & use it.
• Ghee/Clarified butter – Ghee is the main ingredient to make this dish. Ghee roast is incomplete without it.
• Use fresh homemade pure ghee to make it. If using store-bought ghee make sure it is fresh (check the manufacturing date). Old ghee may give bad smell & may spoil the dish.
• Byadagi red chilies – Gives a bright red color to the dish. 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 the dish. If not available then skip & add coriander leaves.
• Garlic
• Red Onion
• Spices – Black peppercorns, Cumin, Fenugreek seeds, Turmeric Powder, Mustard Seeds, Coriander Seeds, Turmeric Powder

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Cooking tips:

• Clean the prawns. De-shell & devein it. Rinse it with water & set it aside.
• Roast all the spices & the chilies over low heat until aromatic & crisp.
• Use byadagi red chilies. It gives a bright red color to the ghee roast and it is less spicy.
• A few recipes use red food color. I suggest you to 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 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. It will lose its juicy flavor & will taste rubbery or chewy.
• Ghee is an important ingredient that gives authentic flavor to the dish. Do not cut down the quantity of Ghee.

How to make Mangalorean Prawn Ghee Roast

Preparations:

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

Making the spicy ghee roast masala

• Heat a pan over 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. (image 6)

Making Prawn Ghee Roast

• Heat 2 tbsp 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 tbsp 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 (image 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 masala & cook it for 5-7 minutes over low heat. (image 16)
• Prawns ghee roast is ready to serve (image 17 & 18). Serve it hot with chapati (Indian flatbread) or rice as a side dish.

Serving Suggestion:

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

Storage Suggestion:

• 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 in advance. Store it in an airtight container in the freezer. It stays good for 15 days.

Related recipes:

• Chicken ghee roast
• Chicken 65
• Prawn biryani
• Egg roast