There’s many ways to make a classic prawn ghee roast, but to me, nothing tops my mom’s version. The juicy shrimp gets slow roasted in a masala of ginger, garlic, curry leaves and while spices. It’s simple to make with just a little patience!
A bit about this recipe
There might be a moment in this recipe where you think you’ve messed it up. The shrimp go in, water pools out of them, and suddenly you’re looking at a pan of thin, watery curry wondering where the “roast” part is supposed to come from. Don’t touch it. Don’t drain it. That water is the whole point and it’s what pulls the masala off the bottom of the pan and wraps it around the shrimp as it cooks down!
This specific recipe was originally my great grandmother’s & has remained a favorite in our house for good reason. This is NOT a traditional Kundapur ghee roast that’s built on soaked Byadgi chilies and tamarind, with no tomato, and the curry leaves get tempered in ghee rather than blended into the paste. This is my family’s version and I honestly could not tell you where this exact version originates from but we’re from Andhra Pradesh!
Tips for your first time
- Use regular red chili powder, not the Kashmiri kind. Kashmiri gives you that deep red color with much less heat, but we want actual heat here.
- Thaw and drain your shrimp properly. If you’re using frozen shrimp, run the packet under cool water until the pieces separate, then let them sit in a colander for a few minutes. Excess water thins the masala a little too much at the wrong stage & ends up taking forever.
- Don’t crowd the blender with liquid. You want a thick paste, not a thin sauce. Add water a tablespoon at a time only if the blades are struggling.
- Watch for the oil separating. That’s your doneness cue, not the clock!! You’ll see it pooling at the edges of the pan and the masala will go from bright red to a darker brick color.
Mom’s Prawn Ghee Roast (South Indian)
- Total Time: 40
Ingredients
For the masala paste
- 5–6 garlic cloves
- 1½ inches ginger, cut into large pieces
- 3 medium Roma tomatoes, quartered
- 4–5 curry leaf stems
- 2 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
For the roast
- 1 tbsp neutral oil
- 1 white onion, thinly sliced
- ½ tsp turmeric
- 2 tsp Kashmiri red chili powder
- 1.5 tsp salt, divided
- 12 oz frozen cooked shrimp (thawed and drained) or raw shrimp, peeled and deveined
- ½ tsp garam masala
- 1 tbsp ghee
- Fresh cilantro, chopped, to garnish
Instructions
- Blend the masala: Add the garlic, ginger, tomatoes, curry leaves, peppercorns, cumin seeds and fennel seeds to a blender. Blend until you have a thick, smooth paste, adding water only a tablespoon at a time if needed.
- Cook the onions: Heat the oil in a wide pan over medium-high heat. Add the sliced onion and a large pinch of the salt — it draws out moisture and speeds things up. Sauté for 4-5 minutes until softened and translucent.
- Cook down the masala: Add the blended paste to the pan along with a splash of water, the turmeric, chili powder, and ½ tsp salt. Cover and cook for 15-20 minutes over medium heat, stirring every few minutes. The paste should darken and thicken.
- Prep the shrimp: If using frozen cooked shrimp, skip this step. If using raw shrimp, rinse and sear for 2-3 minutes until just barely cooked through. Set aside.
- Add the shrimp: Drain any excess water from the shrimp and add to the pan. Stir to coat, cover, and cook 5 minutes. Water will release from the shrimp — this is exactly what you want, and it’s what brings the gravy together.
- Start reducing: Remove the lid and cook over medium heat for 5 minutes to let the water evaporate. Stir in the garam masala, the ghee, and more salt if needed — taste it.
- Be patient. Keep cooking until all the water is gone. You’ll see oil separating out at the edges, the masala clinging tightly to the shrimp, and the color deepening to brick red. This is the step that makes it a ghee roast. Taking it off early gives you curry.
- Finish. Garnish with chopped cilantro and serve hot with rice and even some rasam.
- Prep Time: 10
- Cook Time: 30