Mangalorean Prawn Ghee Roast Recipe

Sous Chef Rohit Singh
After working as a junior sous chef for four years at Radisson Blu Plaza Hotel Hyderabad Banjara Hills, Rohit has learned and evolved as a professional sous chef under the guidance of experienced chefs. He has come a long way and established a name for himself as one of the talented chefs, and his dishes mirror his creativity and skills.

king prawns                      
turmeric powder              
lemon juice                          
ginger garlic paste             
red chilli paste                    
curry leaves                        
kashmiri chilli powder          
mustard seeds                      
Ghee roast masala powder
dry red chilies                         
whole black peppercorns         
fenugreek seeds                        
coriander seeds                       
cumin seeds                            
fennel seeds                              
fresh ginger                        

250 gms
½ tsp
1 tsp
1 tsp
1 tsp
1 sprig
100 gms
4 tsp
to taste
1 tsp
1 tsp
1 tsp

1 tsp
½ tsp
1 tsp
2 tsp
1 tsp
4 cloves
1 tsp
 25 gms


  1. Clean the prawns and devein them. Remove the shell and keep the tail.
  2. Marinate the prawns with lime juice, yoghurt, red chilli powder, turmeric and a pinch of salt for 20 minutes.
  3. Soak the chillies in warm water for 1 hour, drain the water and reserve the chillies.
  4. Soak tamarind in 1/4 cup warm water for 10 minutes. Once soaked, squeeze the tamarind and extract the pulp.
  5. Heat a small fry pan, roast the peppercorns, cloves, fenugreek, coriander seeds, mustard, fennel and cumin. Once the spices stop spluttering, switch off the heat. Transfer the spices into a bowl, let them cool, and grind them to make a fine powder.
  6. Add the ginger, garlic and soaked chillies into a grinder with a splash of water and grind them to a smooth paste.
  7. Add 2 tablespoons of ghee to a pan, place it on medium flame, add the marinated prawns, and cook on both sides until light brown and half done.
  8. Add ginger, garlic, chilli paste with the remaining roasted dry spice powder and salt. Stir gently and cook until the ghee separates.
  9. Add tamarind pulp, curry leaves and cook for 2 minutes on low flame. If required, sprinkle some water.
  10. Add the remaining 1 teaspoon ghee, mix and turn off the stove.
  11. Transfer the prawns’ ghee roast into a serving bowl or platter. Garnish with curry leaves.