Mangalorean Prawn Ghee Roast With Steamed Rice Recipe

Name: Mangalorean Prawn Ghee Roast with Steamed Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen); 200 ml Ghee; - Red Chilli Powder; 110 g Unpeeled Garlic Cloves; 1 Kg Frozen Pink Guava Pulp; 50 g Pluckk Organic Curry Leaves; 200 g Fenugreek Seeds; 1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai; 50 g X 3 Eastern Asafoetida Powder Combo; 1 kg Keya Everyday Pink Salt (Sendha Namak); 250 g Sambar Onion; 1 kg Rice; 80 g Daishik Tomato Coconut Chutney

Indian cuisine · 319 calories

About this recipe

Mangalorean Prawn Ghee Roast is a classic South Indian breakfast that combines the succulence of prawns with the richness of ghee and aromatic spices. The dish is cooked to perfection, delivering bold flavors and a delightful texture. Served with steamed rice and a tangy tomato coconut chutney, this meal offers a complete balance of protein, carbohydrates, and fats. Whether you're looking for a hearty breakfast or a flavorful start to your day, this dish satisfies all cravings. The cooking process is simple yet rewarding, making it an excellent choice for beginners and seasoned cooks alike. Perfect for coastal cuisine enthusiasts, it is best enjoyed fresh and hot.

Ingredients

200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
200 ml Ghee
- Red Chilli Powder
110 g Unpeeled Garlic Cloves
1 Kg Frozen Pink Guava Pulp
50 g Pluckk Organic Curry Leaves
200 g Fenugreek Seeds
1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai
50 g X 3 Eastern Asafoetida Powder Combo
1 kg Keya Everyday Pink Salt (Sendha Namak)
250 g Sambar Onion
1 kg Rice
80 g Daishik Tomato Coconut Chutney

Instructions

1. Wash and devein the prawns thoroughly, ensuring they are clean and ready to cook.
2. Soak the dried red chilies in warm water for about 10 minutes and grind them into a smooth paste.
3. Heat ghee in a heavy-bottomed pan and add mustard seeds; let them splutter before adding fenugreek seeds.
4. Sauté the finely chopped sambar onions in the pan until golden and caramelized.
5. Stir in the garlic paste, asafoetida powder, and the prepared chili paste, cooking until aromatic.
6. Add tamarind pulp to the pan, followed by curry leaves, and cook for 2 minutes to blend the flavors.
7. Add the prawns to the pan and toss well, ensuring they are coated with the masala mixture evenly.
8. Cover the pan and cook on low heat for 6-8 minutes until the prawns turn pink and are cooked through.
9. Adjust seasoning with Pink Salt, stirring to incorporate it into the dish.
10. Steam the rice while the prawns are cooking, ensuring it is fluffy and hot for serving.
11. Plate the Mangalorean Prawn Ghee Roast alongside the steamed rice and tomato coconut chutney.
12. Garnish the dish with a few fresh curry leaves for an authentic touch before serving.