Mangalorean Prawns Ghee Roast
A spicy and flavorful prawn dish from Mangalore, perfect with rice or dosa.
Servings: 4 people
Pin Recipe
Ingredients
- 400 g prawns - cleaned and deveined
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- Juice of 1/2 lemon
- 1/8 tsp ghee
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp peppercorns
- Pinch of fenugreek seeds
- 1/2 tsp fennel seeds
- 4 cloves
- 1/2 tsp poppy seeds
- 6 byadgi red chillies
- 5 kashmiri red chillies
- 7 garlic cloves
- 1/2 lemon-sized tamarind
- 2 tbsp ghee
- 1 sprig curry leaves
- 1/2 tsp jaggery powder
- 1 tsp ghee - for finishing
Instructions
- Marinate prawns with turmeric, salt, and lemon juice for 30 minutes.
- Dry roast all whole spices, chillies, garlic, and tamarind in 1/8 tsp ghee. Add 1 cup water, boil, cool, and grind to a fine paste.
- In 2 tbsp ghee, lightly sauté the marinated prawns till they shrink. Remove and keep aside.
- In the same pan, cook the masala paste with 1/2 tsp salt and 1 sprig curry leaves.
- When oil starts separating, add 1/2 tsp jaggery and mix.
- Add prawns back, more curry leaves, 1 tsp ghee, and cook covered for 2-3 mins.
- Serve hot with plain rice or ghee rice.