PRAWN GHEE ROAST
 |
| PRAWN GHEE ROAST |
Mangalore style Prawn Ghee Roast is one of the most popular delicacies from Mangalorean Cuisine, popularized by the Bunts of Kundapur. Being a coastal city Mangalore caters a wide range of Sea Food dishes and this Prawn Ghee Roast finds a special place in the Cuisine. The same recipe can be cooked with chicken too. It is one of the most popular dishes served in almost all restaurants in the region.
Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.
Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes
HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST
 |
| PRAWN GHEE ROAST |
INGREDIENTS:
To Marinate the Prawns:
Prawns – 1 Kg
Lemon Juice – of 1 Lemon
Curd – ½ Cup
White Pepper Powder – 1 Tspn
Turmeric Powder – ½ Tspn
Salt – To TasteFor the Masala Paste:
Onion – 1 No.
Garlic – 10-12 Cloves
Dry Red Chillies – 10-12 Nos.
Coriander Seeds – 2 Tspn
Cumin Seeds – ½ Tspn
Fenugreek Seeds - 1/2 TspnFor Prawn Ghee Roast :
Ghee – 4 Tbspn
Oil – 2-3 Tbpsn
Tamarind Paste – 1 TbpsnFor Garnishing:
Coriander Leaves – few
Lemon Wedges METHOD :
For the Masala Paste:
- Dry Roast the spices mentioned under For the Masala Paste one by one.
- First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
- Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
- Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
- Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
- Switch off the flame and allow the ingredients to cool.
- Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
- Add Garlic cloves and saute it along with onions on a low flame for few minutes.
- Switch off the flame and allow it to cool.
- Combine all the ingredients and grind it into a fine paste and keep it aside.
To Marinate the Prawns:
- Clean, wash & de-vein the Prawns.
- Marinate the Prawns with the ingredients mentioned under 'To marinate.'
- Leave it aside for about 8-10 hours/overnight in the refrigerator.
For Prawn Ghee Roast:
- Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
- Shallow fry the marinated Prawns on a low flame until cooked.
- Remove the Prawns and keep it aside.
- In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
- Add Tamarind paste and give a quick stir.
- Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
- Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
- Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
- Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
- Serve Prawn Ghee Roast hot along with a Lemon wedge.
- Prawn Ghee Roast goes well with both Roti & Rice.
NOTES:
- Big Sized Prawns taste best in the recipe.
- Can prepare the same recipe with Chicken. Cook accordingly.
- Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful.
- I have sauteed an Onion until brown and ground it along with the Spices & garlic.
- Can substitute Onions with Browned Onion Paste or fried Onions.
- Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
- Cooking the Prawns in ample of Ghee gives the authentic taste to the dish. The name of the dish suggests so.
- Cooking the recipe with Oil may not bring out the best of its flavours.
- Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
- Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.
0 comments