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Aug 04, 2015

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    Prawn Ghee Roast

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    By: Rajanikanth Shenoy, Mangalore

    Ghee Roast is one of the most popular delicacies of Mangalore, popularized by the Bunts of Kundapur. Hotel Anupama introduced this dish back in the mid Eighties. Today, almost every Mangalorean restaurant serves Ghee Roast. I prefer prawns over chicken, for prawns have a distinct flavour. After eating Ghee Roast at many restaurants, I guessed the ingredients that go into authentic Ghee Roast and with the help of my wife Meena, we came out with the authentic Ghee Roast!

    Here’s the divine dish which we dedicate to all the Mangaloreans who have fascination for exotic food. This was prepared using 30 jumbo sized prawns and should be sufficient for 6 persons. You may reduce or increase the amount of chillies and oil according to your own taste and calorie watch.










    1. Jumbo Prawns  - 1 Kg shelled and de-veined
    2. Lemon - 1 Squeezed
    3. Curds - ½ Cup
    4. White Pepper powder - 1 Tbsp
    5. Turmeric powder - 1 Tsp
    6. Salt - To taste
    7. Red long chillies - 30 roasted
    8. Red short chillies - 8 roasted
    9. Coriander Seeds - 1 Tsp roasted
    10. Cumin Seeds - ½ Tsp roasted
    11. Fenugreek Seeds - ½ Tsp roasted
    12. Garlic flakes - 12-16
    13. Tamarind - Cherry size ball soaked in 2 tbsp water
    14. Refined vegetable oil - 30 ml
    15. Pure Desi Ghee - 30 ml
    16. Chopped Coriander leaves - A handful
    17. Lemon wedges - To garlish













    1. Marinate prawns with ingredients 2 to 6. If you want the prawns to stay uncurled after cooking, pass a bamboo skewer or broom stick through the prawns (But don’t forget to remove the sticks from the cooked prawns before eating). Keep it marinated for 8-24 hrs in the refrigerator.
    2. Grind ingredients 7 to 13 to a thick paste.
    3. Heat oil in a shallow pan. Roast the marinated prawns till they cook. Drain and keep aside.
    4. In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste, the marinade and the cooked prawns. Mix well and keep for 2-3 mins on slow fire. Add ghee, mix and cover. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve hot with lemon wedges.

    Same masala could be used for making Ghee Roast of 1.5kg Chicken.

    Send your article Comment on this article Browse Archives
    divya, USA : I will surely try with the chicken. This is my hubby favorite dish. Since today is our wedding anniversary I was planning to cook for him something special.

    Prasanna Bhandary, USA : I tried this recipe exactly as per instructions. it turned our fabulous. Just like how it tasted in Anupama (restaurants in Mangalore.) I used byadgi mirchi(long red) so I used 35 of those long red chillies and 10 small short red chillies. It did not turn out that spicy. It was just right. I guess Mr. Shenoy used these chillies for color and taste more than for the spice.

    A suggestion: if u use any other red chilly, it will be much spicier; but byadgi is not so spicy.
    Kudpi Rajanikanth Shenoy, India : Thanks all of you! I feel good after reading so many good comments :-)
    shabila tariq, India : ah... i have already started smellin it n my mouth's waterin.. this wil be made tomorow as i have already prepared myself to marinate the prawns...
    hopin for many more mouth waterin dishes... thanks
    Deepti, India : just made this dish.... Oh..its awesome and mouth watering..keep updating with more manglorean receipes..
    kishori, India : awesome
    Preethi Baliga, India : Just made this dish.. Yummmy.
    Post more such wonderful recipes.
    Sharlet Lobo, UAE: Looks Yummy, mouth watering recipe... will try this weekend...
    usha, UAE: hey it's great i loved it only the receipe i have to try it out...right now.
    roopa, New Zealand: hmm.....its so yummy!!
    thank u so much.
    reema dsouza , karkal, India : oh God my mouth started watering somebody give me this immediately to eat. Very nice pictures. but if u reduce the oil it will not taste good first time i tried according to ur recipe with more ghee and oil it was very tasty next time i tried with shallow frying that too with little oil but it didnt taste good anyways superb recipe.
    isaam, Qatar: This recipe was really v good.I tried it twice.
    Shaila Pinto, UAE: Oh..I tried out this receipe..its awesome and mouth watering..keep updating more receipe..
    Kudpi Rajanikanth Shenoy, India : Preeti,

    Thanks for the kind thoughts! Since many have tried the dish with chicken already, let me also try this dish, this weekend with chicken! :D

    It tastes much better than Prawn Ghee Roast, I am given to understand by quite a few friends by mail!
    Preeti Furtado, USA : Mr Shenoy,

    Thanks for sharing this recipe. I tried it with Chicken and it turned out awesome ! I did cut down on the chillies though. Will try it the next time with shrimp.
    Kudpi Rajanikanth Shenoy, India : Joyce! You seriously added coconut milk to the dish?!! Omigosh! :O

    This is not a curry Joyce...for heaven's sake!

    This is a spicy starter! Next time, try adding ground coconut paste while roasting the masala. That sound better! :D
    Joyce Alvares, Qatar: Shenoymaam,

    I tried this recipe last weekend. I reduced the chillies by less than half, it was still very spicy but nevertheless, finger licking good! Yummy! I added coconut milk to the dish to reduce the spice. Thank you so much for the recipe.
    Lavina Fernandes, Canada : I tried this recipe with Chicken. For the first time, I felt that I could cook. I really enjoyed cooking especially with the aroma of the spices. Thanks to you Mr. Rajanikanth Shenoy for this simple yet delicious recipe. Please do share more such recipes with us.
    lavina vas, India : Hello, First of all i want to thank you for such a wonderful receipe. I just tried it with prawns itself, its too delicious. Please Keep sending few more good one's.
    Prashant Rao, Saudi Arabia: Superb, tried this one. Highly recommended. Thanks Shenoymaam.
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