Prawn Ghee Roast
Juicy prawns coated in a fiery, tangy Mangalorean-style masala roasted in ghee until glossy and fragrant. It is rich, spicy, and deeply savory, with a touch of tamarind that makes every bite bold and satisfying.
For 4 servings
- prep · ~15 min
Marinate the prawns.
1.Place the prawn in a bowl.2.Add yogurt, turmeric powder, and 1 pinch of the salt.3.Mix well and rest for 15 minutes.TIPA short marinade is enough for prawns; longer marinating can make them soft. - roast · ~4 min
Roast the spices.
1.Heat a small pan over low heat.2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and garlic.3.Roast gently until fragrant and the garlic gets light golden spots.TIPKeep the heat low so the chilies darken slightly without turning bitter. - mix · ~3 min
Grind the masala.
Cool the roasted spices slightly, then grind with tamarind paste and a little water to a thick, smooth paste.
- saute · ~7 min
Cook the masala in ghee.
1.Heat ghee in a wide pan over medium heat.2.Add curry leaves and let them sizzle for a few seconds.3.Add the ground masala and cook until it thickens and turns glossy.4.Add jaggery and the remaining salt, then mix well.TIPCook the masala until the raw tamarind smell disappears and the ghee begins to show at the edges. - roast · ~6 min
Roast the prawns with the masala.
Add the marinated prawn to the pan and toss well to coat. Cook on medium heat until the prawns turn opaque, curl lightly, and the masala clings to them, about 5 to 6 minutes.
TIPDo not overcook the prawns or they will turn rubbery. - serve
Serve the prawn ghee roast hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns dry before marinating so the masala later coats them instead of turning watery.
- 2Use a wide pan in the final roast; crowding makes the prawns steam and loosens the glossy masala.
- 3Roast the chilies and fenugreek gently on low heat, because even slight scorching will make the ghee roast bitter.
- 4Grind the masala with very little water so it cooks down faster and clings better to the prawns.
- 5Cook the masala until the raw tamarind aroma disappears and ghee starts peeking out at the edges.
- 6Take the prawns off the heat as soon as they turn opaque and curl into a loose C shape.
- 7This dish tastes even better after a 15-minute rest, which lets the spicy, tangy masala settle onto the prawns.
Adapt it for your goals.
Extra-spicy
Add a few more dried red chilies and a touch more black pepper for a fiercer, classic ghee roast heat.
less spicyLess-spicy
Reduce the dried red chilies and increase jaggery slightly for a gentler version that keeps the tang and richness.
squidSquid
Use cleaned squid rings instead of prawns for a seafood variation with the same bold Mangalorean masala.
low dairyLow-dairy
Skip the yogurt in the marinade and use a little extra tamarind-water in the masala if you want a cleaner, sharper spice profile.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this dish filling while still feeling lighter than many rich fried starters.
Spice-Driven Flavor
Dried red chilies, coriander, cumin, pepper, garlic, and curry leaves bring strong flavor and aroma without needing heavy sauces.
Balanced Sweet-Tangy Profile
Tamarind and a small amount of jaggery create depth, so the dish tastes rounded rather than relying only on salt or fat.
Frequently asked questions
Yes. Thaw them fully, drain well, and pat them dry before marinating so the masala does not become watery.
