Prawns Ghee Roast
Juicy prawns coated in a fiery, tangy Mangalorean-style masala and finished with ghee for deep, rich flavor. This semi-dry seafood dish is bold, aromatic, and perfect with neer dosa, appam, or simple rice.
For 4 servings
- prep · ~20 min
Marinate the prawns.
1.Place the cleaned prawns in a bowl.2.Add turmeric powder and 1 pinch of the salt.3.Mix well and rest for 20 minutes.TIPA short marinade is enough. Leaving prawns too long with salt can draw out moisture. - roast · ~3 min
Roast the spices.
1.Heat a small pan over low heat.2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.3.Roast gently until fragrant and slightly darker, about 2 to 3 minutes.4.Cool the spices completely.TIPKeep the heat low so the chilies toast evenly without turning bitter. - mix · ~2 min
Grind the ghee roast masala.
Blend the roasted spices with garlic, tamarind, jaggery, and water to a thick, smooth paste. The masala should be bold and concentrated, not loose.
- fry · ~4 min
Sear the prawns in ghee.
1.Heat 1 tbsp ghee in a wide pan over medium heat.2.Add the marinated prawns in a single layer.3.Cook for 1 to 2 minutes per side until just curled and lightly seared.4.Remove the prawns to a plate.TIPDo not overcook the prawns here. They will finish cooking in the masala. - saute · ~7 min
Cook the masala.
1.Add the remaining 1 tbsp ghee to the same pan.2.Add curry leaves and let them crackle for a few seconds.3.Add the ground masala and the remaining salt.4.Cook on low to medium heat, stirring often, until the masala thickens and the ghee begins to separate. - saute · ~3 min
Coat the prawns in the masala.
Return the seared prawns to the pan and toss well so every piece is coated. Cook for 2 to 3 minutes until the masala clings to the prawns and the dish looks glossy and semi-dry.
- serve
Serve the prawns 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 they sear instead of steaming in the ghee.
- 2Roast the chilies and fenugreek on low heat only; burnt fenugreek will make the masala noticeably bitter.
- 3Grind the masala with minimal water so it cooks down quickly and clings to the prawns.
- 4Sear the prawns in a single layer and avoid crowding the pan, or they will release water.
- 5Stop cooking the prawns as soon as they turn opaque and curl into a loose C-shape.
- 6Cook the masala until ghee separates at the edges; that is the key cue for a deep, rounded roast flavor.
- 7This tastes even better after a short rest of 10 minutes, which lets the tamarind-chili masala settle onto the prawns.
Adapt it for your goals.
Extra-spicy
Use hotter dried red chilies or add a few more black peppercorns for a fierier, more intense roast.
low gheeLow-ghee
Reduce the ghee slightly and use a good nonstick or well-seasoned pan; the dish will be lighter but still aromatic.
squidSquid
Swap prawns for squid rings and cook very briefly so the masala coats them without turning them chewy.
fishFish
Use firm fish cubes instead of prawns for a similar semi-dry coastal-style roast with the same masala.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide quality protein, making this dish filling while still feeling lighter than many rich meat curries.
Spice-Based Flavor
Dried chilies, coriander, cumin, pepper, garlic, and curry leaves build strong flavor without needing heavy cream or large amounts of sauce.
Contains Beneficial Aromatics
Garlic, turmeric, and curry leaves add aroma and plant compounds that are commonly valued in home-style coastal cooking.
Frequently asked questions
Yes. Thaw them fully, drain well, and pat them very dry before marinating so they sear properly and the masala does not turn watery.
