Mangalore style prawn ghee roast is a dish rich in masala and ghee (and therefore rich in flavor). It requires a bit of effort to prepare from scratch. I have simplified the process for my homemade version. Whilst the procedure has been made easy for the sake of time and convenience, there is no compromise on taste. The boys love it. However, we do not eat overly spicy food, so I have kept the spice level to our liking (it is still plenty hot!). Feel free to add more dried red chillies or chilli powder if you like your curries extra hot. The prawns can be substituted with boiled eggs, mushrooms, pan-fried paneer or roasted baby potatoes for vegetarians. This fiery dish is best served with steamed rice or neer dosa.

Recipe

Prawn Ghee Roast

(Serves 3)

Ingredients

For the Marinade -
24 medium-sized prawns, shelled and deveined
1/2 tsp turmeric powder
!/2 tsp red chilli powder (optional - add it if you like very spicy food. I don’t add it as the heat from the masala is more than enough for us)
1/2 tsp salt
1 tsp lime juice/white vinegar

For the Masala Paste -
5 dry Byadgi/Kashmiri chillies (if using a spicier variety of dry red chillies, reduce the quantity to 2 chillies)
2 heaped tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
1/4 tsp fennel seeds
1/4 tsp fenugreek seeds
2 cloves
1/4” piece cinnamon
8 large garlic pods
1 tbsp tamarind paste or 1/4 cup tamarind pulp (made by soaking a lime-sized piece of dried tamarind in 1/4 cup of boiling water for 15 minutes, then extracting and straining the pulp)
1 tsp powdered jaggery
1/2 cup water, divided

3-4 tbsp ghee, divided
1 tbsp cashews
10-12 fresh curry leaves
Salt to taste
1 tbsp coconut milk/coconut milk powder (optional - I add it because I feel it balances out the spice)
1 tbsp chopped cilantro, for garnish

Method

In a bowl, combine the prawns, turmeric powder, salt and vinegar. Mix well to coat the prawns evenly. Cover and set aside to marinate on the kitchen counter for 30 minutes.

In a heavy-based pan, dry roast the spices for the masala paste over medium-low heat. Stir frequently until the spices change color and turn fragrant. Remove from heat and set aside to cool completely. Once cooled, transfer them into a small spice grinder/blender, add the garlic pods, tamarind pulp, powdered jaggery and 1/4 cup of water. Blend well, scraping down the sides until completely smooth.

In the same pan, heat 1 tbsp ghee over medium-low heat. Fry the cashews until golden. Add the curry leaves and fry until they turn crisp. Remove the fried cashews and curry leaves from the pan and set aside for later.

Add one more tablespoon of ghee into the pan. Add the masala paste and stir well. Add 1/4 cup water into the blender, stir to dissolve the remaining masala and add that to the pan as well. Cook on medium-low heat for 8-10 minutes, stirring frequently until the raw smell of the garlic disappears and the masala darkens in color.

Add the marinated prawns and sauté until they are almost cooked through.

Add the coconut milk powder and mix well. Taste and adjust the salt as needed. At this point you can add in another tablespoon of ghee, if you are feeling indulgent.

Lastly, add in the fried cashews and curry leaves. Mix well, remove from heat and serve immediately.