Mangalorean cuisine is one of my personal favourites. There is so much flavour in each and every dish.
Ghee roast is delicious. Its meat covered in this red chilli paste which is delicious as it is. It is amazing what such few ingredients can bring to the plate, literally! All thanks to the ghee! There is a lot of ghee. A LOT! But its all worth it! Ghee roast is very easy to make. All you need to do is make the ghee roast masala paste and add it to whatever protein you’re using. Its great with chicken, prawns, crab, mushrooms and even paneer.
For starters, soak in hot water, the garlic, dry chillies, tamarind and coriander seeds.
Strain the water and blend the rest of it with some tomatoes to make a very smooth paste. Add coriander powder, cumin powder and Kashmiri red chilli powder.
Pour it in a pan and sauté this mix till the raw smell of the chillies and garlic is no more. This will take about 20 minutes. During the first 15 minutes, keep the lid on. Keep it on medium – low heat throughout to avoid burning of the mixture as there is little water in the mix from the tomatoes.
Start adding ghee, little by little while incorporating it into the chilli mixture. Once it turns dark red, set it aside.
Cook the prawns with some salt and turmeric.
Once the prawns are 80% cooked, add the ghee roast masala, some more ghee and cook it with the prawns, stirring often to make sure its roasts evenly.
The ghee roast is done when every prawn is coated with the dark red mixture. Do not fry it to a point where the ghee starts separating from the mixture. As soon as you see the fat separating, stop frying.
Total time- 45 minutes
Dry red chillies- 10- 12 (Depending on how spicy you want the dish)
Coriander seeds- 1 teaspoon
Tamarind- 1/2 teaspoon
Garlic- 10-15 cloves
Tomatoes- 3 Large
Cumin powder- 2 teaspoons
Coriander powder- 1 tablespoon
Kashmiri chilli powder- 1 tablespoon
Prawns- 500 grams
Red chilli- 6 + 12
Ghee- 3/4 cup (180 ml approximately)
For the ghee roast masala, soak the dry red chillies, coriander seeds, tamarind, and garlic cloves in hot water for 15- 20 minutes. Blend it into a smooth paste along with the tomatoes. Add the cumin powder, coriander powder and the chilli powder.
Add this in a saucepan, cook it with the lid on for 15- 20 minutes till the raw smell from the chillies and garlic is no more.
Reserve 1/4 cup of ghee. Start adding the rest title by little to the ghee roast masala, stirring often to incorporate the ghee in the mix. Set aside.
Cook the prawns in a saucepan with some salt and turmeric powder. Once theyre cooked 80%, add the ghee roast masala and the ghee, stiring often to coat the prawns evenly and to allow even roasting of the masala.
Best served with some neer dosa, or even with toasted bread.