Prawn ghee roast. In this recipe, prawns are the perfect vessel to deliver the classic flavors in a simple yet delicious way. Sautéed with plenty of ghee, this delicious roast features succulent prawns or shrimp simmered in mildly spiced and vibrant masala paste. Oh so delicious!
It’s a no-brainer that ghee or clarified butter is a flavor enhancer as well as a healthy fat that you can add to your everyday diet in moderation. And when your favorite protein gets a double roasting in this golden oil, the flavors are going to be out-of-this-world. While cooking, the prawns (shrimp) capture the best of the flavors, and the dish levels up from simple to amazing.
If you’ve got a sincere love for everything prawns (shrimp), this recipe is a must try. The classic dish is perfect for spice lovers, but you can tweak the level of heat by adding more or less red chilies. The splash of vibrant red comes from less spicy Kashmiri red chilies. For the authentic recipe, you will need to dry roast a few whole spices and then blend them alongside red chilies, garlic, ginger and other aromatics. Here’s the classic recipe for you to try at home.
Key Ingredients In Prawn Ghee Roast
- Chilies - Dried red chilies are the key elements in this recipe. The traditional recipe uses a combination of middle spicy byadgi chilies and less spicy Kashmiri red chilies. Both impart the vibrant red hue to the dish.
- Ghee - The whole dish is cooked in ghee or clarified butter making it tasty.
- Tamarind - The tangy addition of tamarind in the form of paste or soaked tamarind blocks.
- Whole spices - Dry roast the whole spices like cumin, coriander, fenugreek, fennel, mustard and black peppercorns for rich aroma.
- Brown sugar or jaggery - This adds a beautiful contrasting sweetness to the dish.
How To Make Prawn Ghee Roast
Marinate and fry prawns (shrimp) - Marinate prawns with a little ground turmeric, a splash of lemon juice and salt. Fry these marinated prawns in ghee until cooked through.
Dry roast whole spices - For the authentic dish, you will need a range of whole spices in this recipe including cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, mustard seeds and black peppercorns.
Masala paste - Grind the whole spices alongside chilies, garlic, ginger, tamarind paste and jaggery. You will get a very vibrant red masala paste. The cashews are optional in this recipe, but if using, soak them alongside red chilies.
Make ghee roast - The final step is stir frying masala paste in a little ghee and toss with the fried prawns (shrimp).
Prawn Ghee Roast | Shrimp Ghee Roast
Ingredients
Marinate and fry prawns (shrimp):
- 700 g prawns or shrimp peeled and deveined
- ¼ teaspoon ground turmeric
- 1 tablespoon fresh lemon juice
- ⅓ cup ghee
- Salt to taste
Roast whole spices:
- 2 tablespoons coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- Masala paste:
- 6 byadgi chilies, see notes
- 6 Kashmiri red chilies
- 5 cashew nuts, optional
- 4 garlic, peeled
- 1 - inch fresh ginger
- 2 tablespoons tamarind paste
- ½ teaspoon grated jaggery or brown sugar
- Water
Ghee roast:
- 1 sprig curry leaves
- Salt to taste
Garnish:
- Curry leaves
To serve:
- Rice, naan or neer dosa
Instructions
Fry prawns:
- Place prawns or shrimp in a bowl. Add ground turmeric and lemon juice. Season with salt.
- Meanwhile, add ghee to a frying pan over medium-high heat.
- Add prawns in a single layer. Cook for about 3-4 minutes or until pink and cooked through.
Roast whole spices:
- Place a small frying pan over low heat.
- Add coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, mustard seeds and black peppercorns.
- Stir fry for about 2-3 minutes or until lightly browned and aromatic.
- Allow to cool completely.
Masala paste:
- Place red chilies and cashew nuts (if using) in a small bowl. Pour in hot water. Soak for about 5 minutes.
- Place soaked chilies and cashew nuts (if using) in the bowl of a food processor.
- Add garlic, ginger, tamarind paste, jaggery or brown sugar and roasted spices.
- Add a little water and grind to a smooth paste.
Ghee roast:
- Heat the same pan used to fried prawns over medium-high heat.
- Add a little ghee if needed.
- Add masala paste and curry leaves.
- Stir fry for about 2-3 minutes.
- Add fried prawns (shrimp). Toss.
- Garnish with curry leaves.
Notes
- Prawns or shrimp - You can leave the tails intact if you like.
- Chilies - If byadgi chilies are not available, sub with Kashmiri red chilies.
- Tamarind - You can use either tamarind block soaked in water or tamarind paste in this recipe.
- Sides - The traditional side of this dish is near dosa, but you can serve it with rice or naan.
Nutrition
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