Mangalorean Prawn Ghee Roast

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 dish for all seafood lovers from Mangalorean cuisine. Here's how to make this restaurant-worthy dish easily at home with step-by-step photos and a video.

This Mangalorean-style prawn ghee roast is quick & easy to make and is ready within 30 minutes. In this recipe, ghee roast masala is prepared from scratch, combined with prawns & simmered on low heat. Here's how to make it.

If you are a prawn/shrimp lover you might also like these spicy prawn recipes like prawn sukka, prawn biryani, prawn curry, prawn pepper fry, and prawn rava fry.

What is Prawn Ghee Roast?

Prawns Ghee Roast is a spicy prawn recipe from Mangalore, India. It is made with prawn, ghee/clarified butter & spices. Prawn is marinated and slow-cooked in a fragrant ghee-roasted spice blend.

This Mangalorean-style prawn ghee roast is derived from a popular dish Chicken Ghee Roast from Mangalorean cuisine. Ghee roast originated in a small town called Kundapur, Mangalore. Thus it is also popularly known as Mangalorean prawn ghee roast.

Is 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 bursting with flavor. Serve with Rice, Roti, or Neer Dosa.

Mangalorean Prawn Ghee Roast Ingredients

Here's what you'll need to make this ghee roast recipe.

• Prawn (Shrimp) - I prefer to use fresh jumbo (big size) prawn to make this Mangalorean ghee roast. To substitute fresh prawns, you can use frozen prawn or shrimp for this recipe. If using frozen prawns then thaw it properly & use it.
• 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.
• Byadagi red chilies - Gives a bright red color and slightly spicy flavor to ghee roast masala. 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 & onion
• Whole spices to make ghee roast masala - black peppercorns, cumin, fenugreek seeds, mustard seeds, and coriander seeds.

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

How to make Mangalorean Prawn Ghee Roast - Step by Step Instructions with Photos

Preparations

• 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 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. Ghee roast masala is ready. (image 6)

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

Tips to make best Prawn Ghee Roast

• Clean the prawns. De-shell & devein it. Rinse it with water & set it aside. If it is not properly cleaned or deveined it will cause digestion problems.
• 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.
• 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.

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.

More Mangalorean Recipes You Might Like

• Chicken Ghee Roast
• Chicken Sukka
• Prawn Biryani
• Prawn Sukka
• Mackerel Fish Curry
• Neer Dosa

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5 from 5 votes

Mangalorean Prawn Ghee Roast

Mangalorean prawn ghee roast recipe with step by step pgotos and a recipe video. Prawn ghee roast is a delicious combination of prawns & spices slow roasted in ghee (clarified butter). Serve this Mangalorean delicacy with Neer Dosa, appams, or steamed rice & dal.

Course Main, Side Dish

Cuisine Indian, mangalorean

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 279kcal

Author Preeti

Equipment

• Heavy bottom pan

Ingredients

To Marinate the prawns

• 250 grams prawns deshelled & deveined
• 2 tablespoon curd/yogurt
• salt
• ½ teaspoon turmeric powder (haldi ppowder)
• 1 tablespoon lemon juice

To Make the 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
• 1 onion (pyaz)
• 2 spring curry leaves

Instructions

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.

Making the 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.
• In the same pan dry roast red chilies until crisp. Transfer it to the same plate.
• Transfer the roasted ingredients to a mixer/grinder jar. Add garlic, tamarind & water. Grind to a fine paste. Set it aside.

Making Prawns Ghee Roast

• Heat 2 tablespoon of ghee/clarified butter over medium heat. Add the marinated prawns & cook it.
• When the prawn starts to cook, it will release water. Prawns is cooked when you see the prawns start to curl up (C shape). Remove it on a plate.
• Preserve the liquid released from the prawns in a separate bowl.
• Heat the same pan over medium heat. Add chopped onions & 2 tablespoon ghee/clarified butter.
• Stir fry the onions until golden.
• Add the prepared ghee roast masala and the liquid preserved while cooking the prawns.
• Stir to combine. Add salt to taste.
• Cover & cook until the masala starts to leave ghee from the sides. 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.
• Prawns ghee roast is ready to serve. Serve it hot with chapatti (Indian flatbread) or rice as a side dish.

Video

Notes

• Clean the prawns. De-shell & devein it. Rinse it with water & set it aside. If not cleaned properly or deveined, it will cause digestion problems.
• Use byadgi red chilies. It gives this Mangalorean ghee roast a bright red color and is less spicy.
• Skip onions, if you want to make authentic Mangalorean prawn ghee roast. Heat ghee, fry the curry leaves, and add the ghee roast masala. 
• 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.
• For meal prep - Cook the ghee roast masala in advance & store it in the freezer (before adding the prawns).
• Storage suggestions 
  • • 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.
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