PRAWN GHEE ROAST

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

For the Masala Paste:

For Prawn Ghee Roast :

For Garnishing:

METHOD :

For the Masala Paste:

• Dry Roast the spices mentioned under For the Masala Paste one by one.
• First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
• Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
• Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
• Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
• Switch off the flame and allow the ingredients to cool.
• Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
• Add Garlic cloves and saute it along with onions on a low flame for few minutes.
• Switch off the flame and allow it to cool.
• Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

• Clean, wash & de-vein the Prawns.
• Marinate the Prawns with the ingredients mentioned under 'To marinate.'
• Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

• Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
• Shallow fry the marinated Prawns on a low flame until cooked.
• Remove the Prawns and keep it aside.
• In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
• Add Tamarind paste and give a quick stir.
• Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
• Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
• Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
• Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
• Serve Prawn Ghee Roast hot along with a Lemon wedge.
• Prawn Ghee Roast goes well with both Roti & Rice.
  
  

NOTES:

• Big Sized Prawns taste best in the recipe.
• Can prepare the same recipe with Chicken. Cook accordingly.
• Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful. 
• I have sauteed an Onion until brown and ground it along with the Spices & garlic.
• Can substitute Onions with Browned Onion Paste or fried Onions.
• Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
• Cooking the Prawns in ample of Ghee gives the authentic taste to the dish.  The name of the dish suggests so. 
• Cooking the recipe with Oil may not bring out the best of its flavours.
• Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
• Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.