Shrimp roast
Mangalore and Kundapur-style Style Ghee Roast is a very popular side dish. The key ingredients used are shrimp, ghee, and aromatic spices like red chilies, coriander seeds, cumin seeds, black peppercorns, garlic, etc. This dish is known for its vibrant red color, aromatic flavors, and richness, which comes from using desi ghee (clarified butter). You can check out my detailed post on authentic chicken ghee roast recipe. Shrimp roast is also known as chemmeen roast in Kerala and sungta roast in Konkani.
Ingredients
Shrimp: Prawns are cleaned and deveined. Any size of shrimp will work. Ghee: Adds richness and the best flavors to the dish. Use best quality ghee. Red chilies: Use Kashmiri, byadgi, or a combination of both. This will add heat and color to your dish. Aromatic spices: Simple and basic ingredients that are used in Indian cooking, like coriander seeds, cumin seeds, peppercorns, turmeric, etc., are used. Garlic: Enhances the flavor of the dish. Cashew: optional but adds a hint of sweetness and richness. Curry leaves: Add a unique South Indian aroma. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Homemade ghee roast masala
Soak dry red chilies in hot water for 20 minutes. This will make the masala smooth. Add the red chilies, ginger, garlic, coriander seeds, cumin, peppercorns, cashew, turmeric powder, and ¼ cup water, and blend it to a thick, smooth paste.
Marinate prawns
In a bowl, add shrimp, lemon juice, salt, and turmeric powder. Marinate for 20 to 30 minutes.
How to make Mangalorean prawns ghee roast?
Heat a thick-bottomed pan on medium heat. Add 2 tablespoon ghee and 8 to 10 curry leaves and saute for a minute. Add the ground masala and saute for 5 minutes. After 5 minutes, add another 2 tablespoon of ghee and continue stirring the masala. After 10 minutes, add another 2 tablespoon of ghee and continue stirring masala. After 15 minutes of continuous stirring, ghee starts leaving the sides of the pan. Add marinated shrimp (prawns), mix well, and cook for 2 minutes.
Finally, add the last 2 tablespoon of ghee and salt and mix well. Cook this for another 2 to 3 minutes. Add 8 to 10 curry leaves and mix well. The total cooking time is about 20 to 22 minutes. Serve prawns ghee roast with neer dosa, appam, steamed rice, or chapati, and enjoy.
Tips
Use Kashmiri chilies if byadgi is unavailable. Stir the ghee roast masala continuously, or else it will burn at the bottom. Slow roasting the masala gives the best flavors. Ghee is a key ingredient for this shrimp roast and adds richness and aroma. Use a thick-bottomed pan to prevent the masala from burning at the bottom. Do not add too much water while grinding or stirring. More water means you will need more time to roast. The homemade ghee roast masala is freezer-friendly. It can be stored in the freezer for 2 to 3 weeks.
Store and Make ahead
The ghee roast masala can be made ahead of time and stored in the refrigerator for 7 days. You can also freeze the ghee roast masala for up to 3 weeks. Using the same masala, you can make paneer ghee roast and chicken ghee roast.
More Mangalorean recipes
Recipe card
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