Ghee Roast is one of the most popular delicacies of Mangalore, popularized by the Bunts of Kundapur. Hotel Anupama introduced this dish back in the mid Eighties. Today, almost every Mangalorean restaurant serves Ghee Roast. I prefer prawns over chicken, for prawns have a distinct flavour. After eating Ghee Roast at many restaurants, I guessed the ingredients that go into authentic Ghee Roast and with the help of my wife Meena, we came out with the authentic Ghee Roast!
Here’s the divine dish Prawn Ghee Roast which we dedicate to all the readers who have fascination for exotic food. This was prepared using 30 jumbo sized prawns and should be sufficient for 6 persons. You may reduce or increase the amount of chillies and oil according to your own taste and calorie watch.
Ingredients:
1. Jumbo Prawns - 1 Kg shelled and de-veined
2. Lemon - 1 Squeezed
3. Curds - ½ Cup
4. White Pepper powder - 1 Tsp
5. Turmeric powder - 1 Tsp
6. Salt - To taste
7. Red long(Byadgi ) chillies - 25 roasted
8. Red short chillies - 8 roasted
9. Coriander Seeds - 1 Tsp roasted
10. Cumin Seeds - ½ Tsp roasted
11. Fenugreek Seeds - ½ Tsp roasted
12. Garlic flakes - 12-16
13. Brown Onion Paste(Optional) - 3 Tbsp
14. Tamarind - Cherry size ball soaked in 2 tbsp water
15. Refined vegetable oil - 30 ml
16. Pure Desi Ghee - 30 ml
17. Chopped Coriander leaves - A handful
18. Lemon wedges - To garlish
Method:
Marinate prawns with ingredients 2 to 6.
If you want the prawns to stay uncurled after cooking, pass a bamboo skewer or broom stick through the prawns (But don’t forget to remove the sticks from the cooked prawns before eating).
Keep it marinated for 8-24 hrs in the refrigerator.
Grind ingredients 7 to 14 to a thick smooth paste.
Heat oil in a shallow pan.
Roast the marinated prawns till they cook.
Drain and keep aside.
In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears.
Add salt to taste, the marinade and the cooked prawns without sticks.
Mix well and keep for 2-3 mins on slow fire.
Add ghee, mix and cover.
When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.
Note:
Same masala could be used for making Ghee Roast of 1500Gm Chicken.
You may also substitute prawns with paneer or mushrooms. In that case, reduce the quantity of chillies a bit and add 2 tsp brown onion paste to the masala while frying.This masala is sufficient for 600Gm paneer or Mushroom
1. Jumbo Prawns - 1 Kg shelled and de-veined
2. Lemon - 1 Squeezed
3. Curds - ½ Cup
4. White Pepper powder - 1 Tsp
5. Turmeric powder - 1 Tsp
6. Salt - To taste
7. Red long(Byadgi ) chillies - 25 roasted
8. Red short chillies - 8 roasted
9. Coriander Seeds - 1 Tsp roasted
10. Cumin Seeds - ½ Tsp roasted
11. Fenugreek Seeds - ½ Tsp roasted
12. Garlic flakes - 12-16
13. Brown Onion Paste(Optional) - 3 Tbsp
14. Tamarind - Cherry size ball soaked in 2 tbsp water
15. Refined vegetable oil - 30 ml
16. Pure Desi Ghee - 30 ml
17. Chopped Coriander leaves - A handful
18. Lemon wedges - To garlish
Marinate prawns with ingredients 2 to 6.
If you want the prawns to stay uncurled after cooking, pass a bamboo skewer or broom stick through the prawns (But don’t forget to remove the sticks from the cooked prawns before eating).
Keep it marinated for 8-24 hrs in the refrigerator.
Grind ingredients 7 to 14 to a thick smooth paste.
Heat oil in a shallow pan.
Roast the marinated prawns till they cook.
Drain and keep aside.
In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears.
Add salt to taste, the marinade and the cooked prawns without sticks.
Mix well and keep for 2-3 mins on slow fire.
Add ghee, mix and cover.
When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.
Same masala could be used for making Ghee Roast of 1500Gm Chicken.
You may also substitute prawns with paneer or mushrooms. In that case, reduce the quantity of chillies a bit and add 2 tsp brown onion paste to the masala while frying.This masala is sufficient for 600Gm paneer or Mushroom
16 comments:
Superb post and best pics
Thank you Saigeetha
Superb Post
Looks really yummy!!. The picture is just perfect it can make anyone’s mouth water :)
Thanks for the good comments.
I made chicken ghee roast using this recipe for a party and the dish was a super hit. Kids as well as adults loved it - I didnt have any leftovers!!! Thanks Raj for this recipe
Great going Lata! Thanks for the feed back.
I tried the prawns ghee roast today and it turned out great.. My brother who usually pulls my leg with my dishes was licking his fingers.. thank you for the perfect recipe..
I will be trying it tomorrow.. I have only the normal red chillies.. May i use it in the place if these two varieties shown in the pic? And can i reduce the amount of chillies? Is this the recipe for crab ghee roast also?
There is a restaurant called The Village in mangalore.. That us where i fell in love with crab ghee roast.. Sonce then i have beenhunting for the dish here in chennai and finally got ur blog.. The gravy looks soo much loke the one served in the hotel.. Really looking forward to trying it tomorrow!!! Hope it comes out weel.. Thanks keep posting such yummilicious recipes :) :)
Thanks Poonam Nayak for the feedback.
Abhi Karan
You can add some Kashmiri chilli powder if you don't have the red long chillies. If you add only red short chillies, the ghee roast may turn out too spicy/pungent. In that case you need to reduce the amount of regular chillies. It also helps if you add 1 tablespoon of brown onion paste while frying the masala. Slice two onions, fry them in 1 Tsp oil until brown and mince them in the mixer chutney jar/pound them in a mortar to make a paste.
Yes you can also make crab ghee roast with the same masala.
Good luck to you.
Thanks for the recipe and the tip to add onions. I am planning to make it for a dinner get together at my place. Im making 1 kg chicken, dal, aloo biryani in addition to this. Im taking 600 grams of prawns and i hope this will not be less. I am afaraid the amount of chillies you have mentioned will make it fiery..because 21 long chilles are going to be too hot! Pl suggest.
regards,
Anju
Anju you can make this with 600 Gms jumbo prawns adding 18 red long chillies and no red short chillies. Instead of red short chillies you can add little black pepper powder. The red long chillies mentioned, are Byadgi chillies(From Karnataka) and not the fiery hot ones.
Sir, some internet recipes of ghee roast has jaggery included. Your input would be helpful for my confusion.
Asha Dev, you can add brown onion paste but not jaggery. In fact brown onion paste adds to flavour and taste and balances the spice level.
This recipe is so dame delicious. I have been hunting for proper recipe for a while now and I am so glad I found your blog. Everybody at home enjoyed the dish. Thanks to you.
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