South Indian · serves 2

Prawn Ghee Roast

Mangalorean, fiery, and prawns mean it's on the table in half an hour.

30 min Some work Non-vegetarian

Ingredients

  • 500g prawns
  • 1/4 cup curd
  • 12 dried kashmiri chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin
  • 1 tsp fennel
  • 6 peppercorns
  • 8 garlic cloves
  • 1 tbsp tamarind pulp
  • 1 tsp jaggery
  • 6 tbsp ghee
  • 20 curry leaves

Method

  1. Marinate the prawns in curd, turmeric and salt, 15 minutes.
  2. Dry roast the chillies and whole spices, then grind with garlic and tamarind into a smooth paste.
  3. Ghee in a pan — be generous, it's the name of the dish. Fry the paste on low for 10 minutes until it darkens and the ghee separates.
  4. Jaggery and salt.
  5. Prawns in, 4 minutes on medium, tossing to coat.
  6. Curry leaves fried in ghee over the top. Neer dosa or rice.

Questions people ask about Prawn Ghee Roast

How long does Prawn Ghee Roast take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of prawns in Prawn Ghee Roast?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Prawn Ghee Roast ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Prawn Ghee Roast vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Prawn Ghee Roast?

Neer dosa or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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