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

This Spicy Prawn Ghee Roast recipe brings the flavors of coastal South India to your kitchen. Juicy prawns are marinated in a blend of tangy spices, then roasted in golden ghee until perfectly cooked. The result is a dish that's rich, aromatic, and irresistibly delicious.

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Recipe Details

Prep Time

40 minutes (including marination)

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Prawn Ghee Roast is a luxurious South Indian delicacy featuring succulent prawns cooked in aromatic spices and rich, nutty ghee, resulting in a dish that's both indulgent and bursting with flavor.

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 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 2 tbsp tamarind paste
  • Salt to taste
  • 2 tbsp chopped coriander leaves for garnish

For the marinade:

  • 1 tbsp 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 red chili powder, turmeric, coriander powder, cumin powder, and black pepper. Stir well and cook for 1-2 minutes until the spices are fragrant.

  6. Add tamarind paste and salt. Mix well and cook for another 2 minutes.

  7. Increase heat to medium. Add the partially cooked prawns to the spice mixture. Stir gently to coat the prawns with the spices.

  8. Add the remaining 2 tbsp of ghee. Cook for 5-7 minutes, stirring occasionally, until the prawns are fully cooked and the ghee starts to separate from the masala.

  9. Taste and adjust seasoning if needed.

  10. Garnish with chopped coriander leaves before serving.

Chef's Notes

  • For the best flavor, use fresh prawns. If using frozen, thaw completely and pat dry before marinating.
  • Adjust the spice level by increasing or decreasing the amount of red chili powder.
  • Ghee is crucial for the authentic flavor of this dish, but you can substitute with butter if necessary.
  • For a tangier taste, increase the amount of tamarind paste.
  • This dish is best served immediately while hot and crispy.

Nutritional Info

Per serving (approximate):

  • Calories: 320
  • Protein: 25g
  • Fat: 22g (with healthy omega-3 fatty acids from prawns)
  • Carbohydrates: 10g
  • Rich in vitamin B12, selenium, and iodine from prawns
  • Good source of antioxidants from spices

Serving Suggestions

  • Serve hot with steamed rice, naan bread, or dosa for a complete meal.
  • Pair with a cooling cucumber raita or yogurt to balance the spice.
  • Garnish with a lemon wedge for an extra citrusy kick.
  • Enjoy with a glass of chilled white wine or a light beer for a perfect dinner combination.
  • For a low-carb option, serve over cauliflower rice or with a side of sautéed vegetables.