Prawn Ghee Roast | Shrimp Ghee Roast
Prawns or shrimp are cooked in classic red chili masala paste to create this authentic dish!
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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.
Video
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
Calories: 178kcal | Carbohydrates: 8g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 5mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg