Prawn Ghee Roast

Originally from Mangalore, prawn ghee roast is an extremely aromatic and flavourful seafood delicacy. The ghee and roasted spices add earthen magic to this recipe.


  • 250 Grams Prawns (washed and deveined)
  • 6-8 Bedgi Dry Red Chillies
  • 2 Kashmiri Dry Chilies
  • 1/2 Teaspoon Whole Black Peppercorns
  • 1/2 Teaspoon Cumin Seeds (jeera)
  • 1/2 Teaspoon Coriander (dhania) Seeds
  • 1/2 Fennel Seeds (saunf)
  • 1 Tablespoon Tamarind (soaked in 1/4 cup warm water)
  • 1 Teaspoon Turmeric Powder (haldi)
  • 2 Teaspoon Red Chilli Powder
  • 2 Tsp Black Pepper Powder
  • 3 Tsp Curd (dahi or yoghurt)
  • 1 Tsp Ginger Garlic Paste
  • 1 Lemon Juice
  • 6 Garlic Cloves
  • 1 Inch Ginger
  • 3 Tablespoons Ghee
  • Salt to Taste


Prep: 15 minutes
Cooking: 20 minutes

  1. Wash, devein and clean 250 grams of prawns.
  2. Marinate the prawns in a paste made with 2 teaspoons chilli powder, 1 teaspoon turmeric, 2 teaspoons black pepper powder, 3 teaspoons curd, 1 teaspoon ginger garlic paste, juice of a lemon, 1 teaspoon salt. Leave it for 10 minutes.
  3. Soak the dry chillies in warm water for 15 minutes.
  4. In a pan, dry roast cumin seeds, peppercorns, coriander seeds and fennel.
  5. Ground the above spice along with the soaked chillies, 1/4 cup of tamarind juice, garlic cloves and ginger. Add a little more water to make a smooth paste.
  6. In a pan add 2 tablespoons ghee and add the marinated prawns. Sauté for 5 mins on medium flame and then remove the prawns.
  7. In the same pan, add the ground masala and let it cook till you see the ghee getting separated and the masala gets a little thick (it takes about 10 to 15 minutes on medium flame and you don’t need to add water as prawns release its juices).
  8. Add the prawns and cook it further till cooked. Add salt to taste.
  9. Add the remaining ghee and mix for another minute. Garnish with curry leaves (mine were home-grown).