Prawn Ghee Roast Recipe

prawns ghee roast served in a white bowl.

5 from 5 votes

Prawn Ghee Roast is a rich and flavorful dish from Mangalorean cuisine. Also known as Kundapur Prawn Ghee Roast, it is made with fresh prawns cooked in a tangy, spicy ghee-roasted masala prepared with red chilies, tamarind, whole spices, and curry leaves. Serve it with neer dosa, roti, or steamed rice. Learn how to make this recipe at home with step-by-step photos and a quick video tutorial.

Prep Time10

Cook Time30

Total Time40

Course: Main, Side Dish

Cuisine: Indian, mangalorean

Servings: people

Calories: 279kcal

Author: Preeti Nayak

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
- - 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.

Nutrition