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close-up of prawns ghee roast served in a white bowl.
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5 from 5 votes

Prawn Ghee Roast Recipe

Mangalorean Prawns Ghee Roast is a rich and flavorful dish from Mangalorean cuisine. Also known as Kundapur Prawns Ghee Roast, this easy prawn recipe features prawns cooked in a spicy, ghee-roasted spice blend made with red chilies, tamarind, spices, and curry leaves. Serve with Neer Dosa, Roti, or steamed rice. Learn how to make this recipe easily at home with step by step photos and a quick video tutorial.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main, Side Dish
Cuisine: Indian, mangalorean
Servings: 4 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 ppowder)
  • 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
  • 1 onion (pyaz)
  • 2 spring 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 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 the mangalorean prawn 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. Mangalorean prawn ghee roast is ready to serve.
  • Serve it hot with chapatti (Indian flatbread), neer dosa, 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).
  • 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 in advance. Store it in an airtight container in the freezer. It stays good for 15 days.
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Nutrition

Calories: 279kcal | Carbohydrates: 10g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 309mg | Sodium: 1055mg | Potassium: 320mg | Fiber: 4g | Sugar: 4g