How to Make Spicy Prawn Ghee Roast: A South Indian Seafood Delicacy

Simple Summary

Prawn Ghee Roast is a luxurious South Indian dish that combines succulent prawns with aromatic spices and rich ghee, resulting in a flavorful and indulgent seafood delicacy.

Recipe Details

• Prep Time: 40 minutes (including marination)
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g large prawns, cleaned and deveined
• 4 tbsp ghee
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 sprigs curry leaves
• 2 tbsp ginger-garlic paste
• 2 tbsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp fenugreek powder
• 1 tsp black pepper powder
• 2 tbsp tamarind paste
• Salt to taste
• 1 tbsp lemon juice
• Coriander leaves for garnish

For the marinade:

• 1 tbsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tbsp lemon juice

Instructions

1. In a bowl, mix the prawns with the marinade ingredients. Cover and refrigerate for 30 minutes.

2. Heat 1 tbsp oil in a pan over medium heat. Add the marinated prawns and cook for 2-3 minutes until they turn pink. Remove and set aside.

3. In the same pan, heat 2 tbsp ghee and 1 tbsp oil. Add chopped onions and curry leaves. Sauté until onions turn golden brown, about 5-7 minutes.

4. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

5. Reduce heat to low. Add Kashmiri red chili powder, turmeric, coriander powder, cumin powder, fenugreek powder, and black pepper. Roast the spices for 2-3 minutes, stirring constantly.

6. Add tamarind paste and salt. Cook for another 2 minutes.

7. Increase heat to medium. Add the partially cooked prawns to the spice mixture. Stir well to coat the prawns evenly.

8. Add the remaining 2 tbsp of ghee. Cook for 5-7 minutes, stirring occasionally, until the prawns are fully cooked and the masala thickens and coats the prawns well.

9. Squeeze lemon juice over the prawns and give a final stir.

10. Garnish with fresh coriander leaves before serving.

Chef's Notes

• For best results, use fresh, large prawns. If using frozen, thaw completely and pat dry before marinating.
• Adjust the spice level by increasing or decreasing the amount of Kashmiri red chili powder.
• Ghee is crucial for the authentic flavor of this dish, but you can reduce the amount for a lighter version.
• The dish can be prepared in advance up to step 6 and finished just before serving for optimal flavor and texture.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the prawns from becoming tough.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 25g
• Fat: 25g (including healthy fats from ghee)
• Carbohydrates: 10g
• Rich in omega-3 fatty acids, vitamin B12, and selenium from prawns
• Good source of antioxidants from spices

Serving Suggestions

• Serve hot with steamed basmati rice or naan bread to soak up the flavorful sauce.
• Pair with a cooling cucumber raita or a simple green salad for balance.
• For a complete meal, serve alongside dal (lentil curry) and a vegetable side dish like sautéed spinach or roasted cauliflower.
• Garnish with extra curry leaves and a wedge of lemon for added freshness.
• This dish pairs well with a crisp white wine like Sauvignon Blanc or a light beer.