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Prawn Ghee Roast

Prawn Ghee Roast Mangalorean Style made with homemade ghee roast masala paste. This spicy, easy Indian style Prawn recipe will be you next favorite thing. The homemade ghee roast masala is irresistibly good and makes this Mangalorean style easy Prawn ghee roast recipe all the more desirable.
5 from 4 votes
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Course: Main Course
Cuisine: Indian
Keyword: Mangalorean Prawn Ghee Roast Recipe, Prawn ghee Roast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 285kcal
Author: Meghna


For the homemade Ghee Roast masala Paste


  • Begin by flash marinating the wahed, deshelled & deveined prawns with yogurt, turmeric powder, red chili powder & lemon juice. Mix everything well and coat the prawns very well so that they are well coated with the marinade. Set them aside.
  • Now, prepare the ghee roast masala paste.
  • Take all the whole dry spices mentioned above " For the homemade ghee roast masala paste" section except the tamarind & the garlic pods in a skillet.
  • Dry roast them for just 2 mins over medium flame stirring continously. Allow them to become cold.
  • Next, add them to a blender jar along with the garlic pods & the tamarind pulp (squeeze the tamarind well in the soaked water to extract the pulp, discard the seeds) and blend to a smooth paste. Set aside.
  • Set a skillet or kadai over medium heat. Pour ghee, when the ghee becomes moderately hot gently add the flash marinated prawns shaking off the excess marinade. Fry lightly until the prawns turn pink & changes its color to light golden. Set them aside.
  • In the same skillet add more ghee and when the ghee becomes hot add the homemade ghee roast masala paste. Stir briskly and fry until oil begins to leave the sides of the skillet. You will notice that the masala will change its color and become darker. Bhuna or roast the masala well over medium heat.
  • Throw in the curry leaves and the shallow fried prawns. Give everything a very good mix. Bhuna the prawns very well until they are well coated with the bhuna masala and oil begins to ooze out. It should take you about 6-7 mins.
  • Turn off the heat and serve hot. Enjoy!



  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Prawns used: Frozen colossal, de shelled, de veined without the heads.
  3. Special Note: If you do not prefer it loaded with ghee roast masala paste. Keep aside the left over masala in air tight jar in the fridge. Keeps good for 15 days if you mix in 1-2 tsp oil. You can use it later.
  4. We love our prawns loaded with ghee roast masala paste so that they are thickly coated with the bhuna masala and that's how I made today's recipe. Feel free to increase or decrease the amount of ghee roast masala paste according to your preference.
  5. Cook the recipe over medium heat to get the best flavors.
  6. Do not over fry the ghee roast masala paste. The trick is too keep the heat to medium or medium low and stir it frequently.
  7. Do not skip cooking it in ghee if you are looking for authentic flavors.
  8. This recipe is spicy. You may reduce the quantity of dry red chilies. That might change the final color of the Prawn ghee roast.
Calorific details are provided by a third party application & are to be used as indicative figures only.
Nutrition Facts
Prawn Ghee Roast
Amount Per Serving
Calories 285 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 315mg105%
Sodium 1075mg47%
Potassium 321mg9%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 27g54%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 285kcal | Carbohydrates: 11g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 315mg | Sodium: 1075mg | Potassium: 321mg | Fiber: 3g | Sugar: 4g