Here is a very easy everyday side dish that can be put together in minutes. This spicy prawn ghee roast goes so well as a side dish for lunch with rice and curry. Here is how to do prawn ghee roast.
First we will grind the masala. Take all the masala ingredients in a mixie and grind it to a smooth paste. No need to add water while grinding. Set aside.
Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. The masala is ready. If the masala is watery, simmer the mixture for 2-3 minutes, so it becomes like a thick gravy. Set aside.
Note: 2 or 3 liter pressure cooker recommended as bigger cooker tends to burn at the bottom. If using bigger cooker, add 2-3 tablespoon of water extra while cooking to avoid burning at the bottom.
Take a pan (preferably non-stick) and add in the cooked masala and the cleaned prawns. Add in two teaspoon of ghee and the curry leaves. Saute the mixture on medium flame for 5 minutes.
Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
Serve with rice and curry.
Prawn Ghee Roast Recipe, Prawn Roast
Prawns Ghee Roast recipe. Prawns coated and roasted in a spicy masala and flavored with ghee. Excellent everyday side dish. With step by step pictures.
- Total Time: 30 mins
- Yield: 3 servings 1x
Ingredients
For Masala Paste
- 2 ripe tomatoes
- 7 cloves garlic
- 1 inch piece ginger
- 2 teaspoon black pepper
- 1 teaspoon fennel seeds (sombu)
Other ingredients
- 2 onions, sliced
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoon peanut oil or vegetable oil
- 2 sprigs curry leaves
- 4 teaspoon ghee
- 250 grams cleaned, de-veined prawn
Instructions
- Take all the masala ingredients in a mixie and grind it to a smooth paste. Set aside.
- Take a pressure cooker and add in the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil and 3 tablespoon of water. Cover the pan and cook for 7 minutes on medium flame. Remove from heat and wait for the pressure to release. Set aside.
- Take a pan and add in the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoon of ghee. Saute the mixture on medium flame for 5 minutes.
- Add in two more teaspoon of ghee and roast till the prawn is completely cooked and the masala is dry.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: South Indian
My guest was delighted with this recipe i made. Thankyou once agai. If I want a foolproof recipe, i immediately come over to your page Suguna. Thank you for the wonderful work over here.
Thank you so much. I am really happy your guests enjoyed.
Tried this recipe today.
It was very good.
Thanks
Thank you very much 🙂
Nice recipe, will try soon.
Thank you!
I have tried this many times and it’s a hit at my home. we just live it. Thanks to you 😊
HEY Suguna – this recipe is just yummy. I kept it a bit gravy-ish. I also made the coconut milk rice recipe (by your aunt) that you had published. They both were awesome together. Thanks for the lovely recipes. Keep rocking!!!
Thank you!
I thought this was an excellent base recipe, though I also added half a teaspoon of dry-roasted fenugreek seeds, 1 full tablespoon of coriander powder and a little more than half a teaspoon of cumin powder in Step 3. I sauteed the masalas and curry leaves in the ghee before adding the prawns.
Thank you, Kannamma!
Thank you so much. Glad you liked it!
I am allergic to prawns.Can I substitute with some other fish?
Sure Raji. You can try with some kind of firm fish like king fish.