Prawn Ghee Roast Recipe: Authentic Mangalorean Coastal Style

What is Prawn Ghee Roast?

Prawn Ghee Roast is the seafood version of the legendary Mangalorean Ghee Roast — a fiery, tangy, and intensely aromatic dish that has made coastal Karnataka famous for its cuisine. While the same masala works beautifully with chicken and paneer, seafood lovers argue that prawns are the ultimate vehicle for this iconic preparation.

What makes Prawn Ghee Roast special:

• Quick cooking: Unlike chicken, prawns cook in 3-5 minutes — preserving their natural sweetness
• Flavor absorption: Prawns absorb the spicy, tangy masala beautifully while retaining their delicate seafood flavor
• Visual appeal: The pink-orange prawns against deep red masala and golden ghee is stunning
• Coastal authenticity: This is the dish Mangalore is truly famous for — the sea meets the spice
• Restaurant favorite: Every coastal restaurant's signature dish and most-ordered item

The Ghee Roast trifecta — Chicken Ghee Roast, Paneer Ghee Roast, and Prawn Ghee Roast — uses the same legendary masala but each protein brings its unique character to the dish.

Why Ghee is Non-Negotiable for Prawn Ghee Roast

The dish is called Ghee Roast — using oil defeats the entire purpose. Here is the science behind why ghee makes this dish extraordinary:

For the most authentic flavor, use pure A2 cow ghee made using the traditional Bilona method. Industrial ghee lacks the aromatic complexity that defines legendary Prawn Ghee Roast.

Ingredients for Prawn Ghee Roast

Step-by-Step Prawn Ghee Roast Recipe

Step 1: Prepare the Prawns

1. Clean thoroughly: Remove heads if desired (head-on adds flavor but is messier). Devein all prawns — run a knife along the back and remove the black vein.
2. Wash and drain: Rinse prawns under cold water. Drain completely in a colander.
3. Pat very dry: This is critical — wet prawns will steam instead of sear. Use paper towels to pat each prawn dry.
4. Season lightly: Rub prawns with turmeric powder and salt. Set aside for 10 minutes while you prepare the masala.

Step 2: Dry Roast the Spices

1. Heat a dry pan: Use a heavy-bottomed pan on medium heat. No oil or ghee at this stage.
2. Add whole spices: Add coriander seeds, cumin seeds, fenugreek seeds, and peppercorns. Roast for 1-2 minutes, stirring constantly.
3. Add dried chilies: Add Kashmiri/Byadgi chilies. Roast for another 1-2 minutes until chilies darken slightly and become fragrant.
4. Cool completely: Transfer to a plate immediately. Do not leave in hot pan — residual heat will burn the spices.

Step 3: Make the Masala Paste

1. Soak tamarind: Place tamarind in ¼ cup warm water for 10 minutes. Squeeze to extract pulp, discard seeds and fibers.
2. Combine in grinder: Add cooled roasted spices, garlic cloves, tamarind water with pulp, and jaggery to a grinder.
3. Grind to smooth paste: Grind to a thick, smooth paste. Add minimal water if needed — paste should be concentrated, not watery.
4. Taste and adjust: The paste should be spicy, tangy, and slightly sweet. Adjust as needed.

Pro tip: This masala paste is identical to Chicken Ghee Roast masala. Make extra and store in the refrigerator for 3-4 days — perfect for a quick weeknight Ghee Roast.

Step 4: Sear the Prawns (Critical Step)

1. Heat ghee: Heat 2 tablespoons ghee in a pan on medium-HIGH heat until very hot (shimmering, not smoking).
2. Add prawns in single layer: Do not overcrowd — work in batches if needed. Overcrowding causes steaming, not searing.
3. Sear without moving: Let prawns sear undisturbed for 1-2 minutes until bottom is pink-orange with charred spots.
4. Flip once: Turn prawns and sear the other side for 1-2 minutes. Total cooking time is 3-4 minutes.
5. Remove immediately: Transfer seared prawns to a plate. They should be pink/orange with charred edges but not fully cooked through — they will finish in the masala.

Step 5: Cook the Masala

1. Add remaining ghee: In the same pan (with prawn residue), add 3 tablespoons ghee.
2. Sauté onions: Add sliced onions and cook on medium heat for 4-5 minutes until softened and lightly golden.
3. Add curry leaves: Add curry leaves and sauté 30 seconds until fragrant and crackling.
4. Add masala paste: Add the ground masala paste. Mix well with onions.
5. Cook the masala: Stir frequently and cook for 5-7 minutes until ghee separates from the masala and color deepens to red-brown.
6. Season: Add salt to taste. Remember prawns were already seasoned, so go easy.

Step 6: Combine and Finish

1. Return prawns: Add the seared prawns back to the cooked masala.
2. Toss gently: Fold the prawns into the masala, ensuring every prawn is coated. Be gentle — dont break the prawns.
3. Cook briefly: Toss on low-medium heat for 1-2 minutes ONLY — just to coat and warm through. Prawns are already almost cooked from searing.
4. Final ghee drizzle: Drizzle 1 tablespoon fresh ghee on top for that restaurant-quality glossy finish.
5. Garnish and serve: Add fresh curry leaves, onion rings, and lime wedges. Serve immediately while hot and glistening.

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Pro Tips for Restaurant-Quality Prawn Ghee Roast

Serving Suggestions

Prawn Ghee Roast is traditionally served with specific accompaniments from coastal Karnataka:

The Complete Ghee Roast Trifecta

Mangalorean restaurants are famous for their Ghee Roast preparations. Master all three versions using the same legendary masala:

Common Mistakes and How to Avoid Them

Choosing the Right Ghee for Prawn Ghee Roast

For Prawn Ghee Roast, ghee quality is especially important because seafood is delicate:

• Pure A2 Cow Ghee: The nutty, aromatic profile complements the natural sweetness of prawns
• High Smoke Point: Essential for searing prawns at high heat without burning
• No Off-Flavors: Pure ghee has clean, sweet aroma that enhances seafood; impure ghee has off-notes that overwhelm delicate prawn flavor
• Traditional Bilona Method: Hand-churned ghee has more aromatic compounds than industrial ghee

Learn how to identify pure ghee to ensure your Prawn Ghee Roast gets the best.

See How We Make Pure A2 Ghee for Your Kitchen

Legendary Prawn Ghee Roast demands legendary ghee. Watch how we make our traditional Bilona-method A2 Gir Cow Ghee — the same ghee that brings Mangalorean coastal restaurant magic to your home.

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Frequently Asked Questions

What is Prawn Ghee Roast and how is it different from other prawn dishes?

Prawn Ghee Roast is a legendary seafood dish from coastal Karnataka, specifically Mangalore and Kundapur. What makes it unique from other prawn preparations: (1) Cooking medium: Prawns are roasted in generous amounts of pure ghee, not oil or coconut milk. This gives a distinctive rich flavor no other prawn dish has. (2) Spice base: Uses dry-roasted spices (coriander, cumin, fenugreek, peppercorns) ground with Kashmiri/Byadgi chilies, tamarind, and garlic. This is different from the coconut-based masalas common in coastal cuisine. (3) Dry preparation: Unlike prawn curry or prawn masala, Ghee Roast is a dry, coating-style dish where masala clings to each prawn with a glossy finish. (4) Flavor profile: Perfect balance of heat (chilies), tanginess (tamarind), and richness (ghee) — more intense and complex than typical prawn fry. (5) Color: Deep red-maroon from roasted chilies, not the orange-yellow of curry dishes. Prawn Ghee Roast is considered the crown jewel of Mangalorean seafood cuisine, served in specialty restaurants across India.

Should I use prawns with shell on or shell off for Ghee Roast?

Both options work, but here is the recommendation: (1) Shell-on (recommended for authentic taste): Traditional Mangalorean restaurants use shell-on prawns. The shell protects the meat during high-heat roasting, keeps prawns juicier, adds flavor during cooking (shell releases compounds into the ghee), and creates more surface area for masala to cling. Diners peel while eating — this is part of the experience. (2) Shell-off (easier to eat): More convenient for home dining, works well for appetizer presentations, and absorbs masala directly into the meat. However, prawns can overcook faster and become rubbery. If using shell-off, reduce cooking time by 30-40%. (3) Deveined is essential: Whether shell-on or off, always devein prawns. The black vein contains grit and affects taste. (4) Head-on vs head-off: Head-on adds more flavor (prawn head fat is flavorful) but can be messy. Head-off is cleaner but slightly less flavorful. For home cooking, shell-on and deveined with head-off is a good balance of flavor and convenience.

Why is ghee essential for Prawn Ghee Roast and can I use oil?

Ghee is the defining ingredient — the dish is named after it. Here is why ghee cannot be substituted: (1) High smoke point (250°C): Prawns need quick, high-heat searing for caramelized edges without overcooking. Ghee handles this perfectly; most oils smoke and degrade. (2) Flavor foundation: Ghee has natural nutty, caramelized notes that complement the spicy, tangy masala. Oil produces flat, one-dimensional flavor. (3) Aroma carrier: Fat-soluble compounds from spices and prawns dissolve into ghee, intensifying the overall fragrance. (4) Mouthfeel: The richness of ghee creates the signature luxurious mouthfeel that defines restaurant-quality Ghee Roast. (5) Glossy finish: The characteristic glistening appearance comes from ghee coating each prawn. No oil can replicate this. Can you use oil? Technically yes, but then it is prawn fry or prawn masala — not Ghee Roast. Using 4-5 tablespoons of pure ghee for 500g prawns is non-negotiable for authentic taste. If you want to reduce fat in your diet, reduce elsewhere — but for this dish, use generous ghee.

How do I prevent prawns from becoming rubbery in Ghee Roast?

Rubbery prawns are the most common complaint. Here is how to prevent it: (1) Do not overcook: Prawns cook in 3-5 minutes total. The moment they turn pink-orange and curl into a C-shape, they are done. Further cooking makes them rubbery. (2) High heat, quick sear: Use medium-high heat for fast searing. Low heat means longer cooking time, which toughens prawns. (3) Do not marinate too long: 15-30 minutes is ideal. Longer marination (especially with acidic tamarind) starts "cooking" the prawns chemically, leading to tough texture. (4) Pat prawns dry: Wet prawns steam instead of searing, taking longer to cook. Moisture also dilutes the ghee. (5) Cook in batches: Overcrowding the pan lowers temperature, causing prawns to steam instead of sear. Single layer only. (6) Add to cooked masala briefly: Once masala is ready, add seared prawns and toss for 1-2 minutes only — just to coat. (7) Fresh prawns: Frozen-thawed prawns release water and have different texture. Fresh is best; if using frozen, thaw completely and pat very dry.

What is the difference between Prawn Ghee Roast and Prawn Sukka?

Both are dry Mangalorean prawn preparations but differ significantly: (1) Spice base: Ghee Roast uses dry-roasted spices ground with tamarind and garlic. Sukka uses freshly ground coconut-based masala with kokum (not tamarind). (2) Cooking fat: Ghee Roast uses generous ghee (4-5 tbsp). Sukka traditionally uses coconut oil or minimal ghee. (3) Color: Ghee Roast is deep red-maroon from dried red chilies. Sukka has a brownish color from roasted coconut and kokum. (4) Flavor profile: Ghee Roast is tangy (tamarind) with heat and rich ghee flavor. Sukka is spicy with coconut undertones and slight sourness from kokum. (5) Texture: Ghee Roast has a glossy, coating finish from ghee. Sukka has a drier, more textured coating from coconut masala. (6) Richness: Ghee Roast is more indulgent and rich. Sukka is lighter, more everyday style. (7) Accompaniments: Both pair with Neer Dosa, rice, but Ghee Roast is more celebratory while Sukka is more home-style. Both are delicious but satisfy different cravings — Ghee Roast for indulgence, Sukka for rustic, coconut-forward flavor.

What type of prawns are best for Ghee Roast?

Prawn selection significantly impacts the final dish: (1) Size: Medium to large prawns (30-40 count or larger) work best. They are easier to handle, cook more evenly, and look impressive. Very small prawns overcook quickly and get lost in the masala. (2) Tiger prawns: Excellent choice — firm texture, good size, and widely available. Very popular in Mangalorean restaurants. (3) White prawns (Indian white): Sweeter flavor, slightly softer texture. Great for Ghee Roast. (4) Jumbo prawns: Impressive for special occasions but expensive. Adjust cooking time — larger prawns need slightly longer. (5) Fresh vs frozen: Fresh prawns from local fish market are ideal — better texture and flavor. If using frozen, thaw completely in refrigerator (not at room temperature), drain well, and pat very dry. (6) Avoid: Very small shrimp (tedious to clean, overcook easily), pre-cooked prawns (will become rubbery when roasted), and prawns with fishy smell (not fresh). (7) Buying tip: Prawns should smell like the sea, not fishy. Eyes should be clear, not cloudy. Shell should be firm, not slimy.

How do I store and reheat Prawn Ghee Roast?

Storage and reheating guidelines for Prawn Ghee Roast: (1) Refrigeration: Store in airtight container for 1-2 days maximum. Unlike chicken, prawns dont keep as long and texture deteriorates faster. (2) Freezing: Not recommended for cooked prawns — they become rubbery when thawed and reheated. Eat fresh for best experience. (3) Masala can be made ahead: The roasted spice paste (without prawns) can be made 3-4 days ahead and refrigerated. This actually improves flavor as spices meld. Cook prawns fresh when ready to serve. (4) Reheating method: If you must reheat, use a pan (not microwave). Add 1 tablespoon fresh ghee, heat on medium, add the prawns, and toss for 2-3 minutes just until warmed. Do not overheat. (5) Microwave warning: Microwaving makes prawns rubbery and chewy. Avoid if possible. If you must, use 50% power for short intervals. (6) Best practice: Make masala ahead, sear prawns just before serving. The aroma of fresh ghee-roasted prawns is irreplaceable. Prawn Ghee Roast is best enjoyed immediately after cooking.

Conclusion: Master the Crown Jewel of Coastal Cuisine

Prawn Ghee Roast is the crown jewel of Mangalorean seafood cuisine — where the bounty of the Arabian Sea meets centuries-old spice traditions. The combination of succulent prawns, fiery roasted spices, tangy tamarind, and generous ghee creates a flavor experience that is simply unforgettable.

Key takeaways for perfect Prawn Ghee Roast:

• Use fresh, large prawns: Pat very dry before cooking
• Dry-roast spices properly: Fragrant, not burnt — the flavor foundation
• High heat, quick sear: 3-4 minutes total — do not overcook
• Use generous ghee: At least 5 tablespoons — no shortcuts
• Cook masala until oil separates: Patience creates depth
• Toss prawns briefly: 1-2 minutes in masala only — they are already almost cooked
• Serve immediately: Prawn Ghee Roast is best fresh and hot

Whether you are impressing guests at a dinner party, celebrating a special occasion with seafood lovers, or simply craving the intense flavors of coastal Karnataka — Prawn Ghee Roast delivers an experience that rivals the best Mangalorean restaurants. The aroma of prawns sizzling in ghee with that legendary masala is just the beginning of the magic.

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