Prawn Ghee Roast | Spicy, Tangy & Loaded with Ghee! 🍤 | Kravings

If you’ve ever been to Mangalore, you’ve probably fallen in love with the iconic Prawn Ghee Roast — a fiery, tangy, and aromatic coastal delicacy bursting with flavor. I recently visited Mangalore and was inspired to recreate this legendary dish back home in Toronto! In this video, I’ll show you how to make this restaurant-style ghee roast right in your kitchen — from toasting the whole spices and grinding a rich masala, to perfectly searing the prawns in ghee. 🦐 What you’ll love: Authentic Mangalorean flavor Perfectly balanced spice and tang Pairs beautifully with Neer Dosa or steamed rice 👇 Ingredients & Steps Included Below Don’t forget to like 👍, comment 💬, and subscribe 🔔 for more authentic regional recipes from India and beyond! Here are the ingredients and steps to make this recipe! Ingredients For the Prawns: 2 lbs Shrimp (shelled and deveined) Juice of ½ Lime Salt to taste ½ tsp Turmeric powder For the Masala: 1½ tbsp Coriander seeds ½ tsp Fenugreek seeds ½ tsp Fennel seeds 1 tbsp Black pepper 1 tbsp Cumin seeds 7 Byadgi red chillies 4 Kashmiri red chillies ½ tbsp Poppy seeds ½ tbsp Turmeric powder ½ cup chopped Ginger ½ cup chopped Garlic ½ cup Tamarind (a ball-sized piece, soaked in hot water) For Cooking: 4–5 tbsp Ghee (divided) ½ cup finely chopped Onion ½ cup Curry leaves ¼ tsp Sugar Salt to taste ½ tsp Chilli powder (optional, for extra heat) Lime wedges (for serving) Process Marinate the Prawns In a bowl, combine shrimp with lime juice, salt, and turmeric powder. Mix well and set aside. Toast the Whole Spices In a dry pan, toast coriander, fenugreek, fennel, black pepper, and cumin seeds until aromatic. Remove and set aside. Toast the Chillies In the same pan, toast the Byadgi and Kashmiri chillies briefly to release flavor and color. Allow everything to cool slightly. Make the Masala Paste Add toasted spices and chillies to a food processor. Add poppy seeds, turmeric, ginger, garlic, and soaked tamarind (with a bit of its water). Grind to a smooth paste. Cook the Prawns Heat 2–3 tbsp ghee in a pan. Add the marinated shrimp and sear for about 5 minutes, flipping once. Remove and reserve any juices left in the pan. Cook the Masala Base Add 2 tbsp more ghee to the same pan. Sauté onions and curry leaves until golden brown. Add the ground masala paste and cook on medium heat for 5–7 minutes, stirring frequently. Add a splash of water (rinse out the processor jar) to loosen the paste. Finish the Dish Add sugar and salt to balance flavors. Pour in the reserved shrimp stock and mix well. Add the seared shrimp back in and toss until well coated in the masala. Optionally, add ½ tsp chilli powder for more heat. Serve Garnish with lime wedges and serve hot with Neer Dosa, Idiyappam, or Rice. Bookmark the recipe on my blog - https://kravingsfoodadventures.com/au... LET'S GET SOCIAL   / kravingsfoodadventures     / karenahmed     / karenahmed     / kravingsfoodadventures   http://www.Kravingsfoodadventures.com   / karenahmed     / kravingsfoodadventures   I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen. I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels Equipment: I use a Canon 80 D & 70 D https://amzn.to/2ODBuCo Check out all the tools I use here https://www.amazon.ca/shop/kravings I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!