📝 About This Recipe
Hailing from the coastal town of Kundapur in Karnataka, Prawn Ghee Roast is a legendary delicacy that balances fiery heat with the rich, nutty aroma of clarified butter. This dish features succulent prawns enveloped in a velvety, spice-infused masala made from hand-ground Byadgi chillies and aromatic spices. It is a sensory explosion of tangy tamarind, sweet jaggery, and luxurious ghee, making it an unforgettable centerpiece for any seafood lover.
🥗 Ingredients
The Prawns & Marinade
- 500 grams Large Prawns (cleaned, deveined, and tail-on)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Thick Yogurt (whisked until smooth)
- 1/2 teaspoon Salt (or to taste)
The Ghee Roast Masala Paste
- 10-12 pieces Byadgi Dried Red Chillies (provides deep red color with mild heat)
- 4-5 pieces Guntur Dried Red Chillies (for a spicy kick)
- 1.5 tablespoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Fennel Seeds
- 1 teaspoon Black Peppercorns
- 1/4 teaspoon Fenugreek Seeds (do not exceed to avoid bitterness)
- 6-8 pieces Garlic Cloves (peeled)
- 1 teaspoon Tamarind Paste (concentrated)
The Sauté & Finish
- 4-5 tablespoons Pure Desi Ghee (the star ingredient; do not substitute)
- 2 sprigs Curry Leaves (fresh)
- 1 teaspoon Jaggery Powder (to balance the heat and acidity)
- to taste Salt
👨🍳 Instructions
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1
In a mixing bowl, combine the prawns with turmeric, lemon juice, whisked yogurt, and salt. Toss well to coat and set aside to marinate for at least 20 minutes.
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2
Place a heavy-bottomed pan over low heat. Dry roast the dried chillies (Byadgi and Guntur) for 2 minutes until they become fragrant and slightly crisp. Remove and set aside.
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3
In the same pan, roast coriander seeds, cumin, fennel, peppercorns, and fenugreek seeds. Stir constantly for 3-4 minutes until the spices release their essential oils and turn a shade darker.
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4
Once the roasted spices have cooled, transfer them to a high-speed blender. Add the garlic cloves and tamarind paste.
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5
Blend into a very smooth, thick paste using as little water as possible (about 2-3 tablespoons). The paste should be vibrant red and concentrated.
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6
Heat 1 tablespoon of ghee in a wide skillet over medium-high heat. Add the marinated prawns and sear them for just 1-2 minutes until they turn pink and opaque. Do not overcook. Remove prawns and any released juices, then set aside.
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7
Wipe the skillet clean and add the remaining 3-4 tablespoons of ghee. Once melted, add the fresh curry leaves and let them crackle.
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8
Add the prepared ground masala paste to the hot ghee. Lower the heat to medium-low and sauté the masala continuously.
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9
Continue frying the masala for 8-10 minutes. This is the crucial 'Ghee Roast' step. You will know it is ready when the ghee begins to separate from the sides and the paste darkens slightly.
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10
Stir in the jaggery powder and a pinch of salt. The jaggery will melt and give the sauce a beautiful glossy sheen.
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11
Add the seared prawns (along with any juices) back into the skillet. Toss gently to ensure every prawn is thickly coated in the spice paste.
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12
Cook for another 2-3 minutes on low heat until the masala clings to the prawns and the dish looks semi-dry. Taste and adjust salt if needed.
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13
Garnish with a few more fresh curry leaves and serve immediately while steaming hot.
💡 Chef's Tips
Always use Byadgi chillies for that signature deep red color without making the dish mouth-searingly hot. Do not overcook the prawns in the initial sear; they will finish cooking in the masala and stay succulent. Be patient when roasting the masala in ghee; if the ghee hasn't separated, the raw spice taste will linger. If you can't find jaggery, use brown sugar as a substitute to balance the tang of the tamarind. Use high-quality, homemade or artisanal ghee for the most authentic and fragrant flavor profile.
🍽️ Serving Suggestions
Serve hot with Neer Dosa (thin, lacy rice crepes) to soak up the spicy ghee. Pairs beautifully with Appams or Malabar Parotta for a decadent coastal meal. Enjoy it alongside simple Steamed Basmati Rice and a cooling Dal Fry. Serve as a premium appetizer for a dinner party with a wedge of lime on the side. A chilled glass of Sol Kadhi (kokum and coconut milk drink) is the perfect traditional palate cleanser.