There are some dishes that stay with you long after you’ve tasted them — and Prawn Ghee Roast is definitely one of them.

I recently visited Mangalore, a beautiful coastal city in India known for its seafood and bold flavors. Between the fresh catch of the day and the irresistible aroma of spices wafting through the air, I found myself completely enchanted by the legendary Ghee Roast — a dish that’s as rich as it is fiery.

Naturally, I had to recreate it when I got back home to Toronto.

This dish perfectly captures the essence of coastal Indian cuisine — it’s spicy, tangy, aromatic, and cooked generously with ghee, which ties everything together into one glorious bite. The masala is made from toasted whole spices, a generous handful of Byadgi and Kashmiri chillies for color and depth, and finished with a touch of tamarind for that signature tang.

Serve it with Neer Dosa, Idiyappam, or hot steamed rice, and you’ll be transported straight to the Mangalore coast. 🌴

🦐 PRAWN GHEE ROAST

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Ingredients Method

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

Method
 

  1. Marinate the Prawns
  2. In a bowl, combine shrimp with lime juice, salt, and turmeric powder.
  3. Mix well and set aside.
  4. Toast the Whole Spices
  5. In a dry pan, toast coriander, fenugreek, fennel, black pepper, and cumin seeds until aromatic.
  6. Remove and set aside.
  7. Toast the Chillies
  8. In the same pan, toast the Byadgi and Kashmiri chillies briefly to release flavor and color.
  9. Allow everything to cool slightly.
  10. Make the Masala Paste
  11. Add toasted spices and chillies to a food processor.
  12. Add poppy seeds, turmeric, ginger, garlic, and soaked tamarind (with a bit of its water).
  13. Grind to a smooth paste.
  14. Cook the Prawns
  15. Heat 2–3 tbsp ghee in a pan.
  16. Add the marinated shrimp and sear for about 5 minutes, flipping once.
  17. Remove and reserve any juices left in the pan.
  18. Cook the Masala Base
  19. Add 2 tbsp more ghee to the same pan.
  20. Sauté onions and curry leaves until golden brown.
  21. Add the ground masala paste and cook on medium heat for 5–7 minutes, stirring frequently.
  22. Add a splash of water (rinse out the processor jar) to loosen the paste.
  23. Finish the Dish
  24. Add sugar and salt to balance flavors.
  25. Pour in the reserved shrimp stock and mix well.
  26. Add the seared shrimp back in and toss until well coated in the masala.
  27. Optionally, add ½ tsp chilli powder for more heat.
  28. Serve
  29. Garnish with lime wedges and serve hot with Neer Dosa, Idiyappam, or Rice.