Prawn Ghee Roast ( Mangalorean )

If you plan to make a Mangalorean Ghee Roast , rest all your guilt's aside and be ready to be a little bullish about your additions to the cook , both in matters of the amount of ghee and the spices . This preparation is a fiery plate of finger licking goodness and in my opinion , second to no other south Indian dish .

In my mind , this is an undeniable winner that sits perfect both as a starter dish or as a center piece paired with ghee rice , red rice or Malabar Porotta. A friend of mine with Mangalore - Malayalam origin tells me to use this divine concoction as a stuffing inside a Kizhi Porotta- well , that said , I can quite imagine the goodness that can be created there !

Read our recipe of Kizhi Porotta and swap the filling with these prawns for another iconic stunner dish from our #29stateseries (https://www.thehungryboy.in/post/kizhi-porotta-with-love-from-kerala)

Prawns ghee roast is a divine concoction of prawns , ghee and a medley of spices. Instead of the prawn , Mangalorean's often swap the protein with chicken or eggs as per choice.

Some key tips while making this recipe :

1. Use Byadagi chillies : Gives the dish a bright red color to the dish. Alternatively, you can use Kashmiri red chilies

2. Use some curd to marinate the prawns

3. Make the Ghee roast masala at home ( Can be stored in fridge as well for future use )

4. Do not overcook the prawns or it will be chewy and elastic

Things you will need

For the marinade :

• 300 grams deveined prawns

• 2 tbsp. curd/yogurt

• Salt to taste

• 1/2 tsp turmeric powder

• 1 tbsp. lemon juice

To Make the Ghee roast masala

• 2 tbsp coriander seeds

• 1/4 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp black peppercorns

• A pinch of fenugreek seeds

• 8-10 byadagi red chilies (or Kashmiri red chilies)

• 6-7 garlic cloves

• A small seedless ball of tamarind

Other ingredients

• 1/2 cup ghee

• 1 onion, finely chopped

• 2 spring curry leaves

Steps to follow

• In a bowl , combine the marinade ingredients and give a good mix , combine the prawns and set aside for 30 mins .

• To make the ghee roast masala , heat a pan over medium heat. Once the pan is hot reduce the heat and dry roast coriander seeds, mustard seeds, cumin, peppercorns, chillies and a pinch of fenugreek seeds on low heat until aromatic. Keep stirring continuously to avoid burning . Once done , transfer it to a plate.

• Transfer the roasted ingredients to a mixer/grinder jar.

• Combine garlic, tamarind & water and grind to a fine paste. Set it aside.

• Heat 2 tbsp. of ghee over medium heat and lightly sauté the prawns .

• As the prawns cook , it will release water and curl up . Remove from heat and preserve the liquid released from the prawns as well .

• In the same pan , heat the remaining ghee and add the chopped onions and sauté

• Add the prepared ghee roast masala along with the liquid preserved while cooking the prawns. Stir to combine. Add salt to taste.

• Cover & cook until the masala starts to release oil from the sides.

• Now add in the prawns & the curry leaves.

• Mix it with the spices & cook it for 5-7 minutes over low heat.

• Prawns ghee roast is ready to be devoured !