Prawns Ghee Roast Recipe (Manglorean style) | Delicious Prawns ghee roast- Therecipestuff

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Prawns Ghee Roast Recipe is a traditional dish from the coastal state of Karnataka, India. It is a spicy and flavorful dish made with prawns, ghee (clarified butter), and a variety of spices. The prawns are first marinated in a mixture of spices such as red chili powder, turmeric powder, salt, and lime juice. Then, they are sautéed in ghee along with mustard seeds, curry leaves, onions, ginger-garlic paste, and powdered spices such as coriander powder, cumin powder, and garam masala powder. The dish is typically served with rice or roti (Indian flatbread) and is known for its rich and robust flavor. It’s quite popular in the coastal regions of Karnataka and also in other parts of India.

Serving Suggestion:

Prawn ghee roast is a traditional dish from the coastal regions of India, particularly from the state of Goa. It is made by marinating prawns in a mixture of spices and then roasting them in ghee (clarified butter). The dish is typically served with rice or Indian bread such as naan or roti. Some people also like to squeeze lemon juice over the dish before eating.

Nutrition Value:

The nutrition value of prawn ghee roast will vary depending on the recipe and the amount of ghee used in the dish. In general, prawns are a good source of protein, omega-3 fatty acids, and various vitamins and minerals. However, ghee is high in saturated fat and calories, so consuming too much of it can contribute to weight gain and other health problems.

A serving of 100 gms of prawns contains around 100 calories, 2 gms of fat, and 20 gms of protein. And 100 gms of Ghee contains 899 calories, 100.5 gms of fat, and 0.5 gms of protein.

It’s best to enjoy this dish as a part of a balanced diet and to use it in moderation. It’s a good idea to pair it with a healthy side dish, such as a salad or steamed vegetables, to balance out the overall nutrition of the meal.

Prawn Ghee Roast | Prawns Ghee Roast Recipe

Prawns ghee roast recipe is a dish that originates from the coastal state of Karnataka, India. It is a spicy dish made with prawns cooked in a mixture of spices, coconut, and ghee. Ghee is a type of clarified butter that is popular in Indian cuisine. The dish is traditionally made with large, whole prawns that are marinated in a spicy masala paste before being cooked. The dish is typically served with rice or Indian bread like naan or roti.
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 24 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 250 kcal

Equipment

  • 2 Deep non-stick pan
  • 1 Bowl
  • 1 Knife
  • 1 cooking spud
  • 1 Blender

Ingredients
  

For roasting spices

  • 2 Tbsp Coriander seeds
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Black pepper corns
  • 1 Tbsp Fenugreek seeds
  • 1 Tbsp Mustard seeds
  • 1 Tbsp Poppy seeds

For making paste

  • 10-12 Piece Kashmiri red chillies
  • 3-4 Piece Cashew
  • 1 Tbsp Jaggery
  • 8-10 Piece Garlic cloves
  • 2 Tbsp Tamarind paste
  • Salt to taste
  • Water very less

For Marinating the prawns

  • 400 Gram Prawns
  • Salt to taste
  • ½ Tbsp Turmeric powder
  • 1 Tbsp Lemon juice
  • 6 Tbsp Ghee
  • 8-10 Piece Curry leaves
  • 1 Pinch Coriander powder

Instructions
 

Making Ghee Roasted Masala

  • So, first of all, let's see how to make Kundapur Ghee roast masala paste. Heat a pan well to roast all the spices in it, Once your pan is nice & hot, then lower the flame to minimum
  • Now, to this add 2 tbsp whole coriander seeds,1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds, 1 tsp mustard seeds & 1 tsp poppy seeds. After adding all the spices, you have to slowly & patiently roast them on a low flame. You can even turn off the flame if your pan is heated up well, even then your spices will roast well in its residual heat You have to roast the spices only until you get the aroma of the spices.
  • So, now, I've roasted the spices really well. At this stage, you can remove these spices from the pan into a bowl & let them cool down.
  • Now, I'm cutting these chilies from the center to de-seed them. So like this, with help of scissors, cut it vertically, by doing so, all the seeds will fall off by themselves. We don't have to add the seeds to the paste as they are very bitter.
  • Now, add these chillies into a bowl, along with that you have to add 3-4 cashews to it. Now, add hot water to it, to soak the chillies & cashews. Cover it, & soak the chillies & cashews for a minimum of 1/2 hour.
  • When the chilies have nicely plumped up. Transfer the chilies & cashews into a mixer-grinder jar it, and add the spices that we had roasted earlier.
  • Now, to this add 1 tsp jaggery, 8-10 cloves of garlic, 2 tbsp tamarind paste, salt to taste & add a very little bit of water to grind everything well. Now, use a mixer-grinder to prepare a really fine paste of these spices.
  • Now, you can see, a vibrant red color, our Kundapur Ghee Roast masala paste is ready.

marinated the prawns

  • Now, let's marinate prawns in a bowl. I'm adding 400 grams of prawns. I've de-veined them & washed them thoroughly.
  • Now to this, I'm adding some salt, 1/2 tsp turmeric powder & 1 tsp lemon juice. Add everything & mix really well & let the prawns marinate until we are ready to cook them again.
  • Now cook the ghee roast. Into a pan add 3 tbsp ghee.
  • After adding the ghee, let's add our ghee roast masala paste. After adding the ghee roast masala paste, on a medium flame, you have to cook it, while continuously stirring. Until this masala turns really dark red in color & it's texture turns slightly lumpy. This whole process may take a minimum of 8-10 minutes. It may take longer if the paste has higher water content. During this process, if you feel that your masala is turning too thick. You can add a splash of hot water & continue cooking further.
  • Now, you can see, I've nicely stirred & cooked the masala properly. The colour of the masala is really dark & the ghee is separating out of the masala as well & the texture of the masala is quite crumbly too. You have to cook the masala until this stage. Once your masala is cooked like this, put it on a really low flame & we have to cook the prawns on the side.
  • To cook the prawns, in a pan, I've added 2 tbsp ghee here. After adding the ghee, let it heat up really well. Once your pan & ghee is hot enough, add prawns to it.
  • After adding the prawns, while stirring cook the prawns rapidly, as prawns don't take really long to cook. Your prawns will be cooked in just 2-3 minutes.
  • Now, as you can see, our prawns are cooked. At this stage, you have to add the prawns to our cooked masala paste. Coat the prawns nicely with the masala paste while stirring it within the paste.
  • Now, here, I'm adding 10-15 curry leaves, 1 tsp lemon juice & 1 pinch of coriander powder. Add all these things & stir well & here, now you don't have to cook it for long.
  • Until the prawns & masala come together, you have to continue cooking them, If you cook prawns for longer here, they may overcook & become tough & rubbery & we don't want that Just cook for a lesser time. At this stage, you can add some more ghee. Traditionally it is added here. I've already used 5 tbsp ghee in this, hence I'm not adding any more ghee here. Now, you can see, the prawns & masala have melded together very well.
  • Now, you can see, the prawns & masala have melded together very well & here, our 'Prawns Ghee Roast Recipe' is ready.

Video

Notes

Here are some tips for making prawns ghee roast recipe:
  1. Marinate the prawns in a mixture of red chili powder, turmeric powder, salt, and lime juice for at least 30 minutes before cooking.
  2. Heat ghee in a pan and add mustard seeds and curry leaves. Let them splutter.
  3. Add the marinated prawns and sauté on high heat for 2-3 minutes.
  4. Add chopped onions and sauté until they are translucent.
  5. Add ginger-garlic paste and sauté for another minute.
  6. Add powdered spices (coriander powder, cumin powder, and garam masala powder) and sauté for another minute.
  7. Add a little water to the pan and bring the mixture to a boil.
  8. Reduce the heat and let it simmer for 2-3 minutes or until the prawns are cooked through.
  9. Serve hot with rice or roti.
  10. To make it more flavorful you can also add tamarind paste and grated coconut before serving
Keyword Prawn Ghee Roast, Prawns Ghee Roast Recipe

1. So, first of all, let’s see how to make Kundapur Ghee roast masala paste. Heat a pan well to roast all the spices in it, Once your pan is nice & hot, then lower the flame to minimum

2. Now, to this add 2 tbsp whole coriander seeds,1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fenugreek seeds, 1 tsp mustard seeds & 1 tsp poppy seeds. After adding all the spices, you have to slowly & patiently roast them on a low flame. You can even turn off the flame if your pan is heated up well, even then your spices will roast well in its residual heat You have to roast the spices only until you get the aroma of the spices.

3. So, now, I’ve roasted the spices really well. At this stage, you can remove these spices from the pan into a bowl & let them cool down.

4. Now, I’m cutting these chilies from the center to de-seed them. So like this, with help of scissors, cut it vertically, by doing so, all the seeds will fall off by themselves. We don’t have to add the seeds to the paste as they are very bitter.

5. Now, add these chillies into a bowl, along with that you have to add 3-4 cashews to it. Now, add hot water to it, to soak the chillies & cashews. Cover it, & soak the chillies & cashews for a minimum of 1/2 hour.

6. When the chilies have nicely plumped up. Transfer the chilies & cashews into a mixer-grinder jar along with it, add the spices that we had roasted earlier.

7. Now, to this add 1 tsp jaggery, 8-10 cloves of garlic, 2 tbsp tamarind paste, salt to taste & add a very little bit of water to grind everything well. Now, use a mixer-grinder to prepare a really fine paste of these spices.

8. Now, you can see, a vibrant red color, our Kundapur Ghee Roast masala paste is ready.

9. Now, let’s marinate prawns in a bowl. I’m adding 400 grams of prawns. I’ve de-veined them & washed them thoroughly.

10. Now to this, I’m adding some salt, 1/2 tsp turmeric powder & 1 tsp lemon juice. Add everything & mix really well & let the prawns marinate until we are ready to cook them again.

11. Now cook the ghee roast. Into a pan add 3 tbsp ghee.

12. After adding the ghee, let’s add our ghee roast masala paste. After adding the ghee roast masala paste, on a medium flame, you have to cook it, while continuously stirring. Until this masala turns really dark red in color & it’s texture turns slightly lumpy. This whole process may take a minimum of 8-10 minutes. It may take longer if the paste has higher water content. During this process, if you feel that your masala is turning too thick. You can add a splash of hot water & continue cooking further.

13. Now, you can see, I’ve nicely stirred & cooked the masala properly. The color of the masala is really dark & the ghee is separating out of the masala as well & the texture of the masala is quite crumbly too. You have to cook the masala until this stage. Once your masala is cooked like this, put it on a really low flame & we have to cook the prawns on the side.

14. To cook the prawns, in a pan, I’ve added 2 tbsp ghee here. After adding the ghee, let it heat up really well. Once your pan & ghee is hot enough, add prawns to it.

15. After adding the prawns, while stirring cook the prawns rapidly, as prawns don’t take really long to cook. Your prawns will be cooked in just 2-3 minutes.

16. Now, as you can see, our prawns are cooked. At this stage, you have to add the prawns to our cooked masala paste. Coat the prawns nicely with the masala paste while stirring it within the paste.

17. Now, here, I’m adding 10-15 curry leaves, 1 tsp lemon juice & 1 pinch of coriander powder. Add all these things & stir well & here, now you don’t have to cook it for long.

18. Until the prawns & masala come together, you have to continue cooking them, If you cook prawns for longer here, they may over-cook & become tough & rubbery & we don’t want that Just cook for a lesser time. At this stage, you can add some more ghee. Traditionally it is added here. I’ve already used 5 tbsp ghee in this, hence I’m not adding any more ghee here. Now, you can see, the prawns & masala have melded together very well.

19. Now, you can see, the prawns & masala have melded together very well & here, our ‘Prawns Ghee Roast Recipe’ is ready.

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