PRAWN GHEE PEPPER ROAST | PRAWN RECIPE | PRAWN GHEE ROAST | PRAWN SIDE DISH RECIPE
Prawn ghee roast is a wonderful and most loved dish in Tamil Nadu and this is also named as Eral Chukka. This recipe is easy and simple to prepare in few minutes. Roasting the prawns in ghee, which gives more flavor and adding pepper to the prawns gives more spicy, and taste delicious. Follow my step-by-step photo recipe to prepare Prawn Ghee Roast. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR PRAWN GHEE PEPPER ROAST
Course : Side Dish | Starter | Appetizer
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 25 min
Total Time : 40 min
INGREDIENTS
- 6 garlic
- 1 inch ginger
- 1 tsp fennel seeds
- 2 tbsp ghee + 2 tsp ghee
- 1 spring curry leaves
- 12 shallots – thinly sliced
- 1 tomato – chopped
- 1/2 tsp turmeric powder
- 1 tsp sambar powder
- 1/2 tsp garam masala powder
- 1 tsp pepper powder
- salt as needed
- 300g cleaned and de-veined prawn
- lemon wedges for garnish
PROCEDURE
- wash and de-vein the prawn, marinate with little turmeric powder and keep it aside
- in a mixer grinder, add garlic, ginger and fennel seeds
- grind to a smooth paste by adding little water and keep it aside
- heat ghee in a cast iron wok
- add curry leaves and allowed to turn crisp
- add grounded paste and saute well until the raw smell goes
- add thinly sliced shallots
- saute well until onion turns light golden brown
- add chopped tomato and saute well until it turn mushy
- add turmeric powder, sambar powder, garam masala powder, pepper powder and salt
- mix well and add little water
- cover and cook the masala for 5-7 minutes
- add cleaned and de-veined prawn
- combine well with all the masala
- cover and cook the prawn for 5 minutes
- add 2 tsp of ghee and roast till the prawn is completely cooked and masala is dry
- Prawn ghee roast ready
- perfect side dish for lunch with rice or serve as starter.
Prawn Ghee Pepper Roast with Step-by-Step Photo Recipe
in a mixer grinder, add garlic, ginger and fennel seeds
grind to a smooth paste by adding little water
heat ghee in a cast iron wok
add curry leaves and allowed to turn crisp
add grounded paste and saute well
add thinly sliced shallots
saute well
add chopped tomato
saute well until it turn mushy
add turmeric powder, sambar powder, garam masala powder, pepper powder and salt
add 1/4 cup water and mix well
cover and cook till the raw smell goes
add cleaned and de-veined prawn
combine well all the masala
cover and cook the prawn
add more ghee and roast till the prawn is completely cooked and masala is dry
garnish with lemon wedges. Prawn Ghee Pepper Roast Ready
