Ghee roast is one of the most popular delicacies in Mangalorean Cuisine. It is a sought after delicacy, prepared using pure ghee or clarified butter and a wonderful blend of ground simple spices.
The aroma of ghee permeates in the air is overwhelming and gets you salivated in no time.
The fiery masala and the succulent prawns making the dish a mouthwatering fare. You may reduce or increase the red chillies according to your taste.
The ghee roast is most commonly made with Prawns, but can also be made using Chicken and Paneer too. I prefer prawns over chicken. Serve Prawns Ghee Roast as a side dish along with Ghee Rice and Pulao on a weekday meal.
Author: Nathiya Adiseshan
Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 3-4
- 300 grams Prawns/Shrimps
- 4 tablespoon Ghee
- 2 tablespoon Curd
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon RedChilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Lemon juice
- 4 Red Chillies
- 1 tablespoon Black Pepper
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Mustard Seeds
- 3 cloves Garlic
Here we go!!!
Clean and devein prawns. Dry on kitchen paper to remove excess moisture.
In a bowl, add curd, red chilli powder, turmeric powder, lime juice and a pinch of salt. Add prawns and coat them evenly and marinate from 15- 30 minutes.
Soak red chilies in warm water.
Heat up the pan, add Black Pepper, Cumin seeds, Fenugreek, Coriander seeds and Mustard seeds. Dry roast it.
Transfer all the ingredients to a blender and along with this add Garlic, soaked Red Chillies and grind into a fine paste adding little water.
Heat up the pan, add 2 tablespoon of ghee, add the marinated prawn and saute them for 2 to 3 minutes, take them aside.
In the same pan, add the masala and stir them until ghee oozes out.
Now add the cooked prawn, salt to taste and mix them gently.
Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
Switch off. Sprinkle some coriander leaves and serve.