Mangalore Prawn Ghee Roast
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Ingredients
- 500 g raw king prawns, peeled
- 6 kashmiri dried red chillies
- 1 tbsp tamarind paste
- 1 tsp jaggery
- 5 garlic cloves
- 10 curry leaves
- 3 tbsp ghee
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 219 kcal
- Protein
- 22 g
- Carbohydrate
- 5.6 g
- of which sugars
- 3 g
- Fat
- 11.5 g
- of which saturates
- 6.8 g
- Fibre
- 1.2 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the kashmiri dried red chillies in warm water for 10 minutes, then drain and blitz with the garlic, tamarind paste and jaggery to a smooth paste.
- 2
Heat half the ghee in a wide pan, add the prawns and ground turmeric, and fry for 2-3 minutes until just turning pink; lift out and set aside.
- 3
Add the remaining ghee to the pan with the chilli paste, and cook for 4-5 minutes, stirring, until the raw smell cooks out and it darkens.
- 4
Return the prawns to the pan along with the curry leaves, and toss for 2-3 minutes until well coated, glossy and fully cooked through.
- 5
Serve hot with rice or dosas.
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