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–+ servings
Prawn ghee Roast in black bowl with chopped coriander

Prawn Ghee Roast

Safira
Prawn Ghee Roast is a popular recipe that comes from Mangalore. Made by toasting and grinding whole spices and combining with Tamarind and quick Marinaded Prawns. This is the perfect dish  for the colder weather and is a very quick recipe to make.
5 from 1 vote
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Cook Time 20 minutes
Marinading 20 minutes
Total Time 20 minutes
Course Appetizer, Dinner, Sides, Starters
Cuisine Indian, Mangalore, South Indian
Servings 4
Calories 205 kcal

Ingredients
  

Prawn Marinade

  • 250 g King Prawns Deveined, Without Shell
  • 3 tbsp Plain Yoghurt
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 tbsp Lime Juice
  • Pinch Salt

Whole Spice Powder

  • 1 tbsp Coriander Seeds
  • 8 Dry Red Chillies
  • 1 tsp Black Peppercorns
  • ½ tsp Black Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • ¼ tsp Fennel Seeds

Remaining Ingredients

  • 3 tbsp Ghee
  • 15 Curry Leaves Fresh
  • 8 cloves Garlic Crushed
  • 1 tsp Green Chilli Paste or 1 Green Chilli finely sliced
  • 1 tbsp Tamarind Paste
  • Pinch of Sugar Optional
  • Lime Juice

Instructions
 

  • Marinate the prawns with the ingredients listed underneath that heading above.
  • Heat a pan over medium high and dry roast the ingredients listed under 'whole spice powder' until aromatic and the mustard seeds begin to crackle. Place in a bowl to cool slightly then grind to a powder using a spice grinder.
  • Heat 2 tbsp ghee in the same pan or a wok if you have one. 
  • Add curry leaves. Stir for a minute.
  • Add crushed garlic and chillies. Saute for 1 minute.
  • Add spice powder (my blender isn't working well, hence the coarse texture) and turn the heat down. Saute for 10 minutes. 
  • Add Prawns and cook for 5 minutes before adding Tamarind and cooking for a further minute or two.
  • Add water if needed. Taste and add a pinch of sugar if you like.
  • Pour over remaining ghee and add a squeeze of lime juice.

Notes

Storage

Prawn recipes are usually best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two.
As Prawns require very little cooking, reheating them usually makes them a little tougher. You can add a splash of water to a pan and reheat them slowly until warmed through. I would not recommend freezing or microwaving cooked prawns. 

Variations

  • You can flash fry the prawns in ghee beforehand and then add them into the pan at the end for a couple of minutes. 
  • Prawns need very little time to cook so try to keep to the timing given above to avoid tough prawns. Smaller prawns will require less time. 
  • You can use vinegar or lime interchangeably in this recipe.
  • I couldn't get hold of the traditionally used Byadagi Chilli, so used extra dry red chillies but you can use it if you find it. Just use 1/2 of each type of chilli. Adjust quantities as per your preference.
  • Getting the balance right is important in this recipe, so taste and adjust tartness/sourness/sweetness.

Nutrition

Calories: 205kcalCarbohydrates: 8gProtein: 15gFat: 13gSaturated Fat: 7gCholesterol: 188mgSodium: 497mgPotassium: 153mgFiber: 1gSugar: 3gVitamin A: 157IUVitamin C: 81mgCalcium: 152mgIron: 2mg
Keyword Mangalore Prawn Curry, Prawn Ghee Roast
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