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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main, Side Dish
Cuisine: Indian, mangalorean
Servings: 4people
Calories: 279kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
To Marinate the prawns
250gramsprawnsdeshelled & deveined
2tablespooncurd/yogurt
salt
½teaspoonturmeric powder(haldi ppowder)
1tablespoonlemon juice
To Make the Ghee roast masala
2tablespooncoriander seeds(sabut dhaniya)
½teaspoonmustard seeds(rai)
1teaspooncumin seeds(jeera)
1teaspoonblack peppercorns(kali mirch)
a pinch of fenugreek seeds(methi dana)
8-10byadagi red chilies(or Kashmiri red chilies)
6-7garlic cloves(lasan)
Tamarind(imli)
Other ingredients
¼cupghee/clarified butterdivided
1onion(pyaz)
2springcurry 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.