Prawn Ghee Roast

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 – ? 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 – ? Tsp roasted
11. Fenugreek Seeds – ? 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.

Author: Rajanikanth Shenoy- Mangalore