Mangalorean Ghee Roast, two ways (Mushroom and Prawn)

Prawn Ghee Roast

Mushroom Ghee Roast

A bold, coastal classic for both vegetarians and seafood lovers, this is one of the must-have specialties from Mangalore, the heart of the South Konkan coast. As the name indicates, the depth of flavor comes from ghee, the clarified butter that’s the star of this dish. It’s not optional—it’s what gives the roast its signature richness and aroma. The curry paste is incredibly versatile—it works beautifully with almost any meat, seafood or vegetable.

This version is my personal twist on the Mangalorean Ghee Roast from Archana’s Kitchen. For authentic Indian recipes, Archana’s blog is one of my go-to sources.

Ingredients

• 1 lb prawns or shrimp

For Ghee Roast Masala

1. ½ tsp turmeric powder
2. ½ tsp cumin powder
3. ½ tsp coriander powder
4. ½ tsp fennel powder
5. ¼ tsp mustard powder 
6. ¼ tsp fenugreek powder
7. ¼ tsp pepper powder
8. 2 tbsp Kashmiri red chili powder (adjust to taste)
9. 2 tsp garlic paste or freshly grated garlic
10. 1 sprig curry leaves
11. ¼ cup yogurt or lime juice
12. 2–3 tbsp ghee
13. Salt, to taste

For deeper flavor, you can swap the first seven ground spices with whole versions—dry roast them gently, then grind in a coffee or spice grinder. It’s an extra step, but worth it for the aroma and richness.

Method

1. Shell, devein, and clean the prawns.
2. Optional soak: Place prawns in a bowl of water with ½ tsp turmeric powder for 5–10 minutes to help reduce any strong odors.
3. Rinse well and pat dry thoroughly.
4. Marinate the prawns with turmeric, a pinch of salt, and yogurt or lime juice. Set aside.
5. In a sauté pan, heat 1 tsp ghee. Add curry leaves and garlic, and sauté for about 1 minute.
6. Stir in the tomato paste and cook for another minute.
7. Add 1 tbsp ghee to the pan, followed by all the spice powders. Stir in the marinade from the prawns, and if needed, add a splash of water to help form a sauce. Sauté until the mixture turns aromatic, then season with a pinch of salt.
8. Remove the masala paste from the pan and set aside.
9. In the same pan, add another spoonful of ghee and cook the prawns until they curl up and turn opaque.
10. Return the ghee roast paste to the pan, mix well, and sauté for another minute or two.
11. Finish with a drizzle of ghee and garnish with fresh curry leaves. Serve warm.

Additional Tips:

• For vegetarian versions, try mushrooms or root vegetables like taro, potatoes, or yam. My go-to is mushrooms—they soak up flavor beautifully. But I know many vegetarians shy away from them because of their meat-like texture
• Paneer (Indian cottage cheese), firm tofu are great protein-rich alternatives. 

Suggested Accompaniments

This can be enjoyed as an appetizer or served as a main course—paired with white or brown rice, rice crepes, or soft rotis.

For a Whole30-, Keto-, or Paleo-compliant meal, serve with cauliflower rice—or simply enjoy as is, paired with a generous side of sautéed or roasted vegetables.

🍷 Wine Pairing Suggestions (Curated by my partner)

A chilled wine makes a great pairing such as a crisp white or bubbly wine cools the palate, offering calm after the flavorful heat. Wines we tried and tested is the following

Rottgen 2021 riesling

Give this recipe a try—I’d love to hear what you think!