Prawns Ghee Roast – as the name itself suggests, it is prepared by roasting the masala in ghee and cooking the prawns in it. It is a famous dish in the Konkan region of Karnataka. There are different varieties of ghee roast like – chicken ghee roast, mutton ghee roast, fish ghee roast & paneer ghee roast. The soul of this dish lies in its masala. The masala needs to be freshly roasted & ground.
Let us look at the ingredients & method.
Prawns medium size 15-20
Salt as required
Turmeric Powder ¼ tsp.
Dried red chillies 5
Coriander seeds 2 tsp.
Cumin seeds 1 tsp
Black pepper ½ tsp
Tamarind 1 tsp
Garlic 5-6 cloves
Ghee 2 tbsp
Curry leaves 15
Curd 2 tbsp.
Water ½ cup
Jaggery 1 tsp
- Clean the prawns, remove the shell and then devein the prawns.
- Add salt, turmeric powder & lemon to the prawns and mix well. Let the prawns marinate for 15 minutes.
- Dry roast the red chillies, coriander seeds, cumin seeds, black pepper & cloves on low flame until they start releasing aroma.
- Once the dry roasted spices cool down, add them in the blender along with tamarind & garlic cloves.
- Add little water and grind into a smooth paste.
- In a kadai, add ghee. Do not reduce the amount of ghee in this recipe else the dish would not be ghee roast. Add curry leaves once the ghee is hot.
- Add the ground masala paste & mix. Also add some salt & beaten curd.
- Fry the masala for 2 minutes.
- Add the marinated prawns and add water into it.
- Mix the prawns well with the masala. Cover & cook for 5 minutes on medium low flame. Keep checking in between.
- Once the masala reduces and becomes thick add the jaggery. The prawns should have cooked by now.
- Turn off the flame once you see ghee on top.
- Serve the hot prawns ghee roast with Neer dosa (Dosa just made out of rice without any fermentation required).