Prawn ghee roast is a spicy and flavorful dish from the Mangalorean cuisine of South India. It is made by cooking prawns in a rich and aromatic spice paste that is roasted in ghee (clarified butter). The dish is characterized by its fiery red color, pungent aroma, and a perfect balance of spices, tanginess, and sweetness.
The key to a good prawn ghee roast lies in the spice paste, which is typically made with a blend of dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, garlic, ginger, and tamarind. The prawns are marinated in this paste and then cooked in ghee until they are tender and coated with the spices. The dish is often garnished with curry leaves and served hot with rice or neer dosa (a type of pancake).
Prawn ghee roast is a popular dish in Mangalore and is often served at special occasions and festivals. It is also a popular dish in restaurants and homes across India. If you are a fan of spicy seafood, then you must try prawn ghee roast. It is sure to tantalize your taste buds and leave you wanting more.
Prawn ghee roast is a spicy and flavorful dish from the Mangalorean cuisine of South India. It is made by cooking prawns in a rich and aromatic spice paste that is roasted in ghee (clarified butter). The dish is characterized by its fiery red color, pungent aroma, and a perfect balance of spices, tanginess, and sweetness.
The key to a good prawn ghee roast lies in the spice paste, which is typically made with a blend of dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns, garlic, ginger, and tamarind. The prawns are marinated in this paste and then cooked in ghee until they are tender and coated with the spices. The dish is often garnished with curry leaves and served hot with rice or ghee dosa.
Prawn ghee roast is a popular dish in Mangalore and is often served at special occasions and festivals. It is also a popular dish in restaurants and homes across India. If you are a fan of spicy seafood, then you must try prawn ghee roast. It is sure to tantalize your taste buds and leave you wanting more.
Preparation Time
35-45 Minutes
Serve
4 person
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Onion paste :
Oil - 1 teaspoon
Big onion 2 (small onion 10)
Fennel seeds 1teaspoon
Cumid - 1 teaspoon
Ginger garlic Pepper - 1/2 teaspoon
Curry leaves 10 (Saute and grind it into paste) - Prawn- 1/2kg
- Salt as per taste
- Turmeric powder 1/4 teaspoon
- Red chilli powder - 1teaspoon
- Ginger garlic taste - 1 teaspoon
- Ghee - 3 teaspoon
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Ghee Roast:
Ghee -3 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder -1 teaspoon
Salt as per taste Onion paste - 1/2 Cup
Fried prawns
Water - 1/4 cup
- Large bowl
- Tawa
- Knife
- Slotted spoon
- Grinder
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Prep Work:
Onion Paste: Heat 1 teaspoon of oil in a pan. Add the chopped onions (2 large or 10 small), fennel seeds, cumin seeds, ginger-garlic paste, pepper, and curry leaves. Sauté until the onions turn golden brown. Let it cool slightly, then grind into a smooth paste. - Prawn Marinade: Clean and devein the prawns (1/2 kg). In a bowl, combine the prawns with salt, turmeric powder (1/4 teaspoon), red chili powder (1 teaspoon), and ginger-garlic paste (1 teaspoon). Mix well and let it marinate for at least 30 minutes (or longer, if possible).
- Cooking the Prawns: Heat 3 teaspoons of ghee in a pan. Add the marinated prawns and cook them until they turn pink and are almost cooked through. Don't overcook them, or they will become rubbery. Remove the prawns from the pan and set aside.
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Making the Ghee Roast:
In the same pan, add another 3 teaspoons of ghee.
Add red chili powder (1 teaspoon), turmeric powder (1/4 teaspoon), and coriander powder (1 teaspoon). Sauté for a few seconds until fragrant, being careful not to burn the spices.
Add the prepared onion paste (1/2 cup) and salt to taste. Sauté the paste until the oil starts to separate and it turns a deeper color. This step is crucial for the flavor.
Add about 1/4 cup of water to the pan to prevent the paste from sticking and burning. Mix well. Add the fried prawns back to the pan and coat them well with the spice paste.
Continue to cook for another 2-3 minutes, stirring gently, until the prawns are fully coated and the sauce has thickened slightly.
- Tamarind: For a touch of tanginess, you can add a small amount of tamarind pulp to the onion paste while grinding or after adding it to the pan.
- Coconut: Some recipes use a little coconut milk or grated coconut for added richness. You can add this towards the end of the cooking process.
- Curry Leaves: Fresh curry leaves are essential for the flavor of this dish. Don't skimp on them!
- Ghee: Ghee is the key ingredient in this recipe, so don't substitute it with oil if you want the authentic flavor.
- Serve the Prawn Ghee Roast hot with rice, neer dosa, or roti. Garnish with fresh curry leaves if desired.
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