Prawn Ghee Roast

Name: Prawn Ghee Roast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 250 g Shrimp (250 grams Prawns shelled and deveined); 4 pieces Dried Red Chili (4 Dry Red Chillies); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Fenugreek Seed (1/4 Methi Seeds (Fenugreek Seeds)); ½ tsp Coriander Seed (1/2 teaspoon Coriander (Dhania) Seeds); ½ tsp Fennel Seed (1/2 Fennel seeds (Saunf)); 1 tbsp Tamarind (1 tablespoon Tamarind soaked in 1/4 cup warm water); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 2 tsp Red Chili Powder (2 teaspoon Red Chilli powder); ¼ cup Yogurt (1/4 cup Curd (Dahi / Yogurt)); ½ piece Lemon (1/2 Lemon juice); 6 cloves Garlic (6 cloves Garlic); 2 tbsp Clarified Butter (2 tablespoons Ghee plus 1 teaspoon); 0 pieces Table Salt (Salt as per taste.)

A spicy Mangalorean-style prawn roast where prawns are marinated, pan-fried in ghee, then cooked with a freshly ground spice paste, tamarind, and yogurt.

25 minIndian

Servings4

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Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Shrimp250 g · 250 grams Prawns shelled and deveined
Dried Red Chili4 pieces · 4 Dry Red Chillies
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Mustard Seeds¼ tsp · 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
Fenugreek Seed¼ tsp · 1/4 Methi Seeds (Fenugreek Seeds)
Coriander Seed½ tsp · 1/2 teaspoon Coriander (Dhania) Seeds
Fennel Seed½ tsp · 1/2 Fennel seeds (Saunf)
Tamarind1 tbsp · 1 tablespoon Tamarind soaked in 1/4 cup warm water
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Red Chili Powder2 tsp · 2 teaspoon Red Chilli powder
Yogurt¼ cup · 1/4 cup Curd (Dahi / Yogurt)
Lemon½ piece · 1/2 Lemon juice
Garlic6 cloves · 6 cloves Garlic
Clarified Butter2 tbsp · 2 tablespoons Ghee plus 1 teaspoon
Table Salt0 pieces · Salt as per taste.

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Steps

1Soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.
2Clean the prawns, wash and pat them dry.
3Soak tamarind in 1/4 cup warm water for 10 minutes. Once soaked squeeze the tamarind and extract the pulp.
4Heat a small fry pan, roast the pepper corns, fenugreek, mustard, fennel and cumin, once the spices stop to splutter, switch off the heat. Transfer the spices into a bowl, let it be cool, and grind to make a fine powder.
5Add the garlic and soaked chillies into a grinder with a splash of water and grind to form a smooth paste.
6Marinate the prawns with the lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
7Add 2 tablespoons ghee to a pan, place it on medium flame add the prawns in batches. Fry from both the sides until light brown. Remove the prawns from pan.
8Add garlic chilies paste into the remaining ghee, fry for 2 minutes, add prawns, roasted dry spice powder, remaining marination masala and salt, mix well and cook until oil gets separated.
9Add tamarind pulp, curry leaves and cook for 5 minutes on low flame, if required sprinkle some water.
10Add remaining 1 teaspoon ghee on top, mix and switch off the gas.
11Serve Prawn Ghee Roast as a side dish along with Mangalorean Style Kuvalyacho Pollav and Steamed Rice for a weekday meal.