Prawns ghee roast is a star dish from one of the most popular South Indian cuisines. Known for its intense flavours, Mangalorean cuisine is a personal favourite of mine to cook. An easy dish to whip up, I have always gravitated towards featuring prawns in my food due to growing up on an island, known for its prawn farms. If you enjoy seafood, this is sure to become a fast favourite!
How to make prawns ghee roast in 3 steps
- Marinate prawns and fry in ghee.
- Prepare ghee roast masala paste.
- Cook the ghee roast masala and simmer pawns in it.
What to serve with it
A flavour packed dish like this can be served with neer dosa, appams, ghee rice, any type of indian flat breads, curd rice, plain boiled rice and plain dosa as a main course. As the masala paste can be prepared ahead and kept, it’s an ideal party recipe. If seafood isn’t quite your taste, you can switch to another incredible Mangalorean dish, the mutton ghee roast.
Check out the video here!
Mangalorean Prawns Ghee Roast
For Ghee Roast Masala
De-vein, wash and pat dry the prawns
Rub chilli powder, turmeric, salt and lime juice. Keep aside for not more than 30 minutes.
Dry roast the spices until warm and it releases the oil and aroma. Grind with ginger, garlic and lime juice into a fine paste. Add water to grind to a smooth consistency if needed.
Heat a heavy bottom pan. Add 3 tbsp of ghee. Fry prawns on both sides. If it releases excess water. Drain the liquid and keep it aside. Lightly fry the prawns until it changes colour and keep it aside. It takes around 8-10 minutes.
In the same pan, add 2 tbsp of ghee and saute the ground ghee roast masala. Deglaze the pan several times with water or any liquid reserved. You can deglaze with homemade chicken stock too.
Cook the ghee roast masala paste until oil starts to leave the side of the pan.
Now add fried prawns and stir for 10 minutes.
Add 1/2 cup of water and simmer for 8-10 minutes. Add a tsp of sugar.
Garnish with any leaves.
Prawns - Med sized fresh water prawns are preferred. De-vein, wash, clean and pat dry the prawns before marinating.
Heavy bottom pan - Use a heavy bottom wide skillet to shallow fry the prawns.
Lime juice - Lime juice is added for sourness. Increase the amount according to the sourness required.
Ghee roast masala - Ground paste can be stored in a clean and dry jar for upto a week in the refrigerator.
Cooking the ghee roast masala paste - Sauteeing the ground paste in ghee until oil leaves the sides of the pan. Can take upto 10-15 minutes. Do not skip this step as this is the key step in this recipe. Deglaze with liquid upto 3-4 times during this process.
Ghee - A good amount of ghee is used in the recipe. Ghee imparts this dish its flavour.
Marinade - As the marinade includes lime juice, marinate for not more than 30 minutes. Marinating for longer time changes the texture of the prawns.