Karnataka

Prawn ghee roast

Name: Prawn ghee roast
Total time: 35 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 500 g cleaned prawns (shrimp); 12 byadgi chillies dried red chilli; 1 tbsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp black pepper; 1/4 tsp fennel seeds; a pinch fenugreek seeds; 8 cloves garlic; a small piece tamarind; 1 tsp jaggery; 2 tbsp curd (plain yogurt, natural yoghurt); 1/4 tsp turmeric (ground turmeric); 3 1/2 tbsp ghee; 2 sprigs curry leaves; 2 tsp lemon juice; Salt, to taste

Prawns tossed in fiery byadgi masala and lots of ghee. Kundapur's flex.

35 minTime

27 gProtein each

hotSpice

The ghee roast1 chapter · 1 min read

Make it your way

Grandma's wayByadgi chillies and plenty of ghee.

The original

268kcalsame

27 gproteinsame

3 gfibresame

35minutessame

Prawn ghee roast, Mangalore style.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)500 g, cleaned

Dried red chilli12 byadgi chillies

Coriander seeds1 tbsp

Cumin seeds½ tsp

Black pepper½ tsp

Fennel seeds¼ tsp

Fenugreek seedsa pinch

Garlic8 cloves

Tamarinda small piece

Jaggery1 tsp

Curd (plain yogurt, natural yoghurt)2 tbsp

Turmeric (ground turmeric)¼ tsp

Ghee3½ tbsp

Curry leaves2 sprigs

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Marinate prawns with curd, turmeric, lemon and salt for 15 minutes.
2Dry roast chillies, coriander, cumin, pepper, fennel and fenugreek. Grind with garlic, tamarind and a little water to a smooth paste.
3Heat half the ghee, fry the paste on low until the ghee separates, stirring.
4Add prawns and jaggery and cook until just done. Add remaining ghee and curry leaves.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Prawn ghee roast

Prawns tossed in fiery byadgi masala and lots of ghee. Kundapur's flex.

35 minTime

27 gProtein each

hotSpice

The ghee roast1 chapter · 1 min read

Make it your way

Grandma's wayByadgi chillies and plenty of ghee.

The original

268kcalsame

27 gproteinsame

3 gfibresame

35minutessame

Prawn ghee roast, Mangalore style.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)500 g, cleaned

Dried red chilli12 byadgi chillies

Coriander seeds1 tbsp

Cumin seeds½ tsp

Black pepper½ tsp

Fennel seeds¼ tsp

Fenugreek seedsa pinch

Garlic8 cloves

Tamarinda small piece

Jaggery1 tsp

Curd (plain yogurt, natural yoghurt)2 tbsp

Turmeric (ground turmeric)¼ tsp

Ghee3½ tbsp

Curry leaves2 sprigs

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Marinate prawns with curd, turmeric, lemon and salt for 15 minutes.
2Dry roast chillies, coriander, cumin, pepper, fennel and fenugreek. Grind with garlic, tamarind and a little water to a smooth paste.
3Heat half the ghee, fry the paste on low until the ghee separates, stirring.
4Add prawns and jaggery and cook until just done. Add remaining ghee and curry leaves.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Prawn ghee roast

Make it your way

Ingredients

Method

Prawn ghee roast

Make it your way

Ingredients

Method

Make it a meal