Prawn ghee roast is a spicy Mangalorean dry gravy recipe, made by cooking prawns in a spicy flavourful masala paste. This gravy has distinctive spicy, tangy and slightly sweet taste. The ingredients used in this recipe are simple and easily available, and also you can even customize it according to your preference. Prawn ghee roast taste best with roti and even rice. Traditionally, this gravy is served with Neer dosa. What can be more better than trying out this prawns recipe this weekend? Try it and I'm sure you'll love it. Try this recipe and let me know in the comments how it turned out. Check out my other recipes related to this post.
INGREDIENTS:
For The Masala Paste:
- Jeera- 1 tbsp
- Coriander seeds- 1 tbsp
- Fennel seeds- 1 tsp
- Garlic- 7-8 cloves
- Black pepper corns- 1 tsp
- Red chillies- 4-5 nos
- Tamarind pulp- 1 tbsp
- Turmeric powder- 1/2 tsp
Other Ingredients:
- Ghee- 2 tbsp
- Curry leaves- 1 sprig
- Chopped onions- 1/2 cup
- Prawns- 500 gms (cleaned, deveined and washed)
- Salt- to taste
- Jaggery- 2 tbsp
- Lemon juice- 1 tbsp
PROCEDURE:
- In a large mixing bowl, add prawns and turmeric powder. Mix gently and allow to marinate for at-least an hour.
- Dry roast the whole spices mentioned on a low flame. Remove it in a plate and let it cool down.
- Add the roasted dry spices and other ingredients listed under masala paste in a mixer jar.
- Grind it into a fine paste by adding a splash of water to it.
- Make sure that the masala paste is thick enough. Set this masala aside.
- Heat ghee in a kadhai, add chopped onions to it along with some salt. Saute on high flame until it turns translucent and soft.
- Once the onions are soft, add the masala paste to it and let it reduce. We need to reduce the masala paste until it turns grainy.
- This process takes 4-5 mins and your masala paste will be reduced by now.
- Once the paste is reduced, add the marinated prawns and mix gently.
- Prawns cook really quick and secrete a lot of water when cooked, You'll notice that the prawns get pink now.
- Simmer the gravy, add lemon juice, some salt, jaggery and allow the jaggery to melt.
- Once the jaggery melts, check for seasoning and add more salt and spice if needed.
- Prawn ghee roast is ready, serve hot along with roti.
- Note: Prawns take a max of 4-5 mins on high flame to cook perfectly, Make sure that you don't overcook them as it'll make it hard and rubbery.
