Prawn Ghee Roast |With Enhanced Flavour

Presenting Mangalore’s favourite Ghee Roast in another avatar- the Prawn Ghee Roast! I won’t go into a detailed explanation of this preparation as I have already documented it in my Chicken Ghee Roast recipe.

What is different in this recipe is the marination time. Seafood is a delicate protein and doesn’t need a long marination period, nor a long cooking time. In fact, if you overcook the prawns, they will turn rubbery. 15 to 20 minutes of marination would suffice and unlike the chicken which is partially cooked in ghee and then finished with the ghee-roast masala, for this dish, the masala is cooked first and the prawns added at the end. I have added the prawn-head stock to this preparation to enhance the flavour of the dish.

This is among the quicker and easier ghee-roast dishes to make and it is top-notch when it comes to flavour. Pair with some ghee rice or enjoy the prawns with some Paan-poley.

Prawn Ghee Roast

Jason Alfred Castelino @ www.oneplateplease.com

The famous Mangalorean ghee roast masala preparation made using prawns

5 from 1 vote

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marination Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine Mangalorean

Servings 4 people

Ingredients

  

• ½ kg Tiger Prawns, shelled, de-veined and cleaned
• ½ cup Ghee divided
• Ghee-roast masala
• ½ cup Prawn-head stock
• 1 tbsp Brown sugar / Jaggery powdered

for the marinade:

• ¼ cup Yoghurt
• ¼ tsp Turmeric powder
• 1 tbsp Lime juice
• Salt as acquired

Instructions

 

Marination:

• Marinate the prawns with the ingredients mentioned under “for the marinade” and keep it aside for 15-20 mins until you prep the masala and the prawn head stock

Preparing the ghee-roast masala:

• Prepare the masala as mentioned in this link

Making the ghee-roast prawns:

• Heat ¼ cup ghee in a thick bottomed pan
• Add the masala paste to the pan and fry it until the raw smell vanishes.
• Top up with the masala water from the mixer (as reqd.) and the prawn head-stock and cook the masala until the water evaporates and the gravy thickens and darkens in colour. Keep stirring regularly to avoid scorching the masala
• Add the marinated prawns and the leftover marinade and carefully turn them around in the pan so that all the pieces are well coated with the masala. Cook on medium flame for about 8 minutes. Add more of the masala water if required (gravy needs to be thick and dry and not watery)
• Check the salt and top up if needed. Add the remaining ¼ cup of ghee and mix well.
• Add the sugar/jaggery and mix. Turn off the flame.
• Serve hot!

Notes

• Do play with the proportions of the ingredients to suit your taste buds. However, avoid reducing the amount of ghee as it is paramount to nailing the taste of this dish. You can of-course increase it as it will further enhance the flavour of the dish
• This dish is best enjoyed as a side dish with Paan-poley (neer dosa) or Rice or even as an appetiser
• Adjust the cooking time of the prawns based on their size

Keyword chicken ghee roast, Ghee Roast masala, Prawn ghee roast, Prawns

If you tried this recipe, leaving a comment below the post along with a star rating, will enable more readers and cooking enthusiasts to discover these recipes! Also, if you are on Instagram, do share a picture of the dish and tag @one_plate_please to be featured in my stories!

Do follow me on Instagram , Facebook, Twitter, and Pinterest.

Reach me by email at contact@oneplateplease.com

If you loved the Prawn Ghee Roast, do give these a try too

Chicken Ghee Roast

One of the crown jewels of Mangalorean cuisine! Juicy chicken pieces cooked in a aromatic chilli paste flavoured with ghee

Check out this recipe

Squid Ghee Roast

The famous Mangalorean ghee roast masala preparation made using squids

Check out this recipe

Mushroom Ghee Roast

Mushrooms sauteed in the Mangalorean Ghee-Roast masala

Check out this recipe