Fresh local prawns coated and roasted in a spicy masala and flavoured with ghee. Excellent everyday side dish.

This recipe uses the Blend-X Fresh blender.


500 gram prawns

3 cloves garlic, peeled

1 large onion

2 inches ginger, peeled

1/2 cup water

1/2 tsp turmeric powder

1 tsp chilli powder or 4 large dry red chillies soaked in warm water

2 tbsp Ghee + 1 tbsp for toasting

1 tbsp lemon juice

Curry leaves from 1 stalk + 1 additional stalk for toasting

Salt for seasoning


1. Clean, peel and de-vein the prawns. Blend onions, garlic and ginger, soaked red chillies, turmeric powder and curry leaves with very little water to make a smooth thick paste.

2. Combine prawns and blended ingredients on a pan over high heat. Season with salt. Bring the prawns to a boil with 1/2cup water. Lower heat to medium and cook with the lid on for about 6 – 7 minutes, then take lid off and continue to cook until all the liquid has evaporated. Add Ghee and stir to mix well. Continue to cook, until the sauce thickens and turns deeper red in colour. The prawns should be coated in the sauce.

3. In a small skillet heat 1tbsp Ghee and toast the curry leaves until crisp.

4. Drizzle lemon juice over the prawns and garnish with toasted curry leaves.

Note: For vegetarians, replace prawns with diced peeled potatoes.

Contributed by Chef Sapna.

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