After my recent trip to Mangalore, I was inspired to recreate some of the authentic dishes I tasted there. One standout was the Prawns Ghee Roast—a spicy, flavorful dish that left a lasting impression. you must also try sajjige bajil, a combo of upma and poha

Back home in Kerala, I experimented in my kitchen to replicate that rich taste. After a few tries, I found a version that brings the essence of Mangalore right to your plate.

Health Benefits of the Dish

Prawns are a great source of lean protein and essential nutrients. Ghee, when used in moderation, provides healthy fats that aid digestion. The spices not only add flavor but also have anti-inflammatory properties.

Let’s Talk About Ingredients

• Prawns: Use fresh, cleaned, and deveined prawns. They cook quickly and absorb flavors well. If unavailable, you can substitute with shrimp.
• Byadgi and Kashmiri Chillies: Byadgi chillies add heat and a deep red color, while Kashmiri chillies provide a milder spice and vibrant hue. Together, they balance the dish’s spiciness and appearance.
• Tamarind: This adds a tangy flavor that complements the spices. If tamarind isn’t available, a splash of lemon juice can be used as a substitute.
• Ghee: Essential for that rich, aromatic flavor. Opt for homemade or high-quality store-bought ghee for the best taste.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

Marinate the Prawns
In a bowl, combine 400g cleaned and deveined prawns

with 1/4 tsp turmeric powder, 1/2 tsp salt,

and juice of 1/2 lemon.

Mix well and let it marinate for 30 minutes.

Prepare the Masala
In a pan, heat 1/8 tsp ghee. Add 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp peppercorns, a pinch of fenugreek seeds, 1/2 tsp fennel seeds, 4 cloves, 1/2 tsp poppy seeds,

6 byadgi chillies, and 5 kashmiri red chillies.

Add 7 garlic cloves and roast until aromatic

add a 1/2 lemon-sized tamarind piece.

Pour in 1 cup water

and bring to a boil.

Simmer for a minute, then cool

and grind to a smooth paste.

Cook the Prawns
In a pan, heat 2 tbsp ghee.

Add the marinated prawns

and sauté until they start to shrink.

Remove and set aside.

Cook the Masala
In the same pan with the remaining ghee, add the prepared masala paste,

1/2 tsp salt, and 1 sprig curry leaves.

Mix well,

cover, and cook on medium heat until the masala is well-cooked, stirring occasionally to prevent sticking.

Finish the Dish
Add 1/2 tsp jaggery powder to the cooked masala

and mix well. Return the partially cooked prawns to the pan,

add another sprig of curry leaves,

and mix thoroughly.

Drizzle 1 tsp ghee on top,

cover, and cook for 2-3 minutes until the prawns are fully cooked.

Serve hot with ghee rice or plain rice.

Expert Tips

• Do not overcook the prawns; they become rubbery.
• Adjust the number of chillies to control the spice level.
• Using fresh ghee enhances the dish’s aroma and flavour.
• Ensure the masala is cooked thoroughly to avoid a raw taste

FAQs

Q: Can I use frozen prawns?
Yes, but ensure they are thoroughly thawed and patted dry before marination.

Q: What can I serve with Prawns Ghee Roast?
It pairs well with neer dosa, appam, ghee rice, or plain steamed rice.

Q: How spicy is this dish?
It’s moderately spicy. Adjust the number of chillies to suit your taste.

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