Learn how to make Mangalorean Style Prawns Ghee Roast from Chef Varun Inamdar on Get Curried.
Prawn Ghee Roast is a Mangalorean delicacy made by roasting dry spices, prawns in ghee. This South Indian dish is truly a treat to your tase-buds. Do give it a try and share your experience in the comments below.
Ingredients:
Wet Paste:
4 nos dried Kashmiri Chillies
5 nos dried Byadgi Chillies
1 Tsp Peppercorns
1/2 Cumin seeds
1/4 Tsp mustard seeds
1/4 Tsp fenugreek seeds
1 tbsp coriander seeds
1 tbsp thick tamarind pulp
8-10 Garlic cloves
Water as required
Marination:
1/2 Kilo Prawns Cleaned and Washed
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/4 Cup Yoghurt
1/2 Lime Juice
Tadka
3 tbsp Ghee
10-15 nos curry leaves
Salt as required
Method of preparation:
Marinate the prawn with yoghurt, turmeric powder, red chili powder, salt, lime juice, give it a quick mix. Keep it aside to marinate for 15-20 minutes.
Heat a pan, add dry Kashmiri chillies and when the chillies are 80% roasted lower the flame and start adding spices.
Add coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek seeds.
Moderately increase the heat and roast them till they are nice and fragrant.
Once it’s done, allow it to cool down and grind them into powder.
Add garlic cloves, thick tamarind pulp, water and grind it into a fine paste.
Heat another pan, add ghee and heat it on a moderate flame.
Once the ghee melts and heats a little add the marinated prawns to it.
Roast the prawn on high flame and keep stirring it continuously.
Once the prawns start partially cooking add in the ground masala.
Give it a stir and allow the prawns and masala to cook on high flame while you keep stirring.
Add fresh curry leaves and give it one final mix.
Our Prawn Ghee Roast is ready to serve.
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Host: Varun Inamdar
Director: Shashank Alshi
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Akshay Sawant, Vishal Chavan
Editor: Ravi Varma
Copyrights: Rajshri Entertainment Pvt Ltd
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