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A fiery and tangy Mangalorean specialty where juicy prawns are cooked in a rich, aromatic masala paste and a generous amount of clarified butter. This classic dish is bold, flavorful, and unforgettable.
For 4 servings
Prepare the Ghee Roast Masala Paste (Approx. 10 minutes)
Marinate the Prawns (Approx. 15 minutes)
Cook the Prawn Ghee Roast (Approx. 15 minutes)
A fiery and tangy Mangalorean specialty where juicy prawns are cooked in a rich, aromatic masala paste and a generous amount of clarified butter. This classic dish is bold, flavorful, and unforgettable.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 321.35 calories per serving with 27.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Garnish and Serve
Replace prawns with 250g of paneer cubes or 400g of mushrooms. Marinate and cook them similarly, reducing the cooking time for paneer to avoid it becoming chewy.
This ghee roast masala is excellent with chicken. Use 500g of bite-sized chicken pieces and increase the cooking time until the chicken is tender and cooked through.
For a richer, less tangy gravy, you can add 1 tablespoon of cashew paste along with the curd. This will balance the flavors and add a creamy texture.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric, ginger, garlic, and peppercorns contains powerful antioxidants and compounds with anti-inflammatory benefits, which can help combat oxidative stress in the body.
Ghee, when used in moderation, provides butyric acid, a short-chain fatty acid that supports gut health, and contains fat-soluble vitamins like A, E, and D.
One serving of Prawn Ghee Roast (approximately 210g) contains around 380-450 calories. The majority of calories come from the ghee and prawns. The exact count can vary based on the specific ingredients and quantities used.
Prawn Ghee Roast can be part of a balanced diet when eaten in moderation. Prawns are an excellent source of lean protein and omega-3 fatty acids. However, the dish is high in saturated fat due to the generous amount of ghee, so it's best enjoyed as an occasional treat.
Absolutely. The primary source of heat is the Guntur chillies. To reduce the spiciness, simply decrease the number of Guntur chillies or remove their seeds before grinding. The Byadgi chillies are used mainly for their deep red color and are not very hot.
This dish pairs traditionally and beautifully with soft, lacey Neer Dosas. It also goes well with Appams, plain steamed rice, or Ghee Rice to soak up the delicious masala.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld and become even more intense the next day. Reheat gently in a pan on the stovetop until warmed through.
This recipe goes great with these complete meals
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