Mangalorean Prawn Ghee Roast To Spice Up Your Monsoon Dinner
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The monsoon is an amazing season that not only provides relief from the scorching heat but also brings you a variety of culinary delicacies. During the rainy season, we crave spicy and flavourful foods that provide us with warmth and taste. Each region in our country has a few recipes that are widely enjoyed in this season, like Tripura's muya awandru, Rajasthan's ghevar, and Chhattisgarh's aamat. 

Seafood delicacies like bombil bhujna, tesryo masala, tandoori pomfret, and fish pakora are other popular options for this season. They not only satisfy your spice cravings but also provide you with essential nutrients. But it is usually advised to reduce seafood consumption during the monsoon as it is the time of their breeding and we are more prone to waterborne diseases. However, if you pay special attention to hygiene and the cooking process, you can still enjoy seafood during the rainy season.

Another popular seafood dish for the monsoon is prawn ghee roast. Mainly enjoyed in coastal regions of India, particularly Karnataka and Goa, this delicacy is on the top list of many seafood lovers. Made with ghee, tamarind, and plenty of flavourful spices, this lavish and spicy side dish is perfect for a wholesome dinner. It is best served with neer dosa, roti, Malabar paratha, sannas, etc. On many occasions, like family gatherings and festivals, prawn ghee roast can also be served as a warm appetiser.

So, if you are also craving a warm and spicy dinner this monsoon, here is an easy recipe to make Mangalorean prawn ghee roast at home: 

Mangalorean Prawn Ghee Roast

Total Time: 30 minutes

Servings- 3 


For Masala Paste 

  • 2 ripe tomatoes
  • 7 cloves of garlic 
  • 1 inch of ginger
  • 2 teaspoons of black pepper
  • 1 teaspoon fennel seeds

Other Ingredients 

  • 2 onions, sliced
  • 1 teaspoon red chilli powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of salt
  • 2 teaspoons of peanut oil or vegetable oil
  • 2 sprigs of curry leaves
  • 4 teaspoons of ghee 
  • 250 grammes of cleaned, de-veined prawn


  • Take all the masala ingredients in a mixer and grind them to a smooth paste. Set it aside. 
  • Take a pressure cooker and add the sliced onions, ground masala, red chilli powder, turmeric powder, salt, oil, and 3 tablespoons of water.
  • Cover the pan and cook for 7 minutes on medium heat. Remove the pan from the heat and wait for the pressure to release. Set it aside. 
  • Take a pan and add the cooked masala and the cleaned prawns. Add in the curry leaves and two teaspoons of ghee. Sauté the mixture on a medium flame for 5 minutes. 
  • Add in two more teaspoons of ghee and roast till the prawns are completely cooked and the masala is dry. Remove from the heat and serve.