How to make Prawns Ghee Roast | Authentic Kundapura Style Prawns Ghee Roast | Ghee Roast Prawns

How to make Prawns Ghee Roast | Authentic Kundapura Style Prawns Ghee Roast | Ghee Roast Prawns

Think of a dish that goes well with all your special items such as biryani, pulao, or jeera rice; in fact, a dish that can also be an appealing appetiser, and work well as a main course. Well, the dish we have for you today, comes straight from a seafood lover’s paradise – Kundapur, a tiny village in Mangalore! By now you must have identified that your beloved food item is none other than the heavenly prawn ghee roast.

The authentic taste of this recipe comes from the spicy masala and tender prawns. The ghee roast prawn recipe calls for a fragrant ghee masala paste with a burst of chilli, pepper, and a sour flavour from tamarind. However, there are a few cooking tips that can help you achieve the perfect taste from this ghee roast recipe.

Decide the spice level according to your preference. The authentic Mangalorean style prawn ghee roast is a bit spicy but if you like it less or medium spicy you can always reduce the number of chillies and peppercorns which will have no effect on the taste of the dish.
Use Baideygi chillies or Kashmiri red chillies that will give the dish a brilliant red colour while keeping the spice level in balance. (here I have used both)
Ghee should be extremely aromatic as it is one of the major ingredients that will enhance the flavour and aroma of the dish.
Make sure you get fresh, juicy, tiger prawns for the prawn ghee roast recipe, as it is the deciding factor for the taste of your prawn ghee roast. (here I have used Jitara Prawns)

Let’s explore the amazing ingredients.

Ingredients :

650 gms (400 gms.net) Prawns (shelled & deveined) - cleaned & washed well
6 nos. Dry Kashmiri Red Chillies
3 nos. Dry Byadgi Red Chillies
1 tbsp Coriander Seeds (dhania)
1 tsp Fennel Seeds (saunf)
1 tsp Black Peppercorns (kali mirch)
½ tsp Cumin Seeds (jeera)
¼ tsp Fenugreek Seeds (methi dana)
8 to 10 nos (10 gms) Garlic
1 inch (5 gms) Ginger (roughly chopped)
1 tbsp Tamarind Pulp
2 tbsp Ghee (Clarified Butter) - use as per your diet restrictions
1 large sized (120 gms) Onion - finely chopped
A pinch of Sugar
50 ml Water (used after rinsing the blender jar)
8 to 10 nos Curry Leaves
½ tsp Salt (or as per taste)
2 tsp Jaggery (to balance out the flavours)
1 tbsp Ghee (use as per your diet restrictions)
8 to 10 nos Curry Leaves




Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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