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Kundapur Style Prawn Ghee Roast | Bold, Spicy, and Irresistible Coastal Delight

Kundapur Style Prawn Ghee Roast is an absolute seafood delicacy from the coastal town of Kundapur, Karnataka. Although this dish was first created at Shetty Lunch Home in Kundapur, its popularity has spread far and wide. Thanks to Mangalore’s fame, many assume that ghee roast is a Mangalorean specialty, but it has its roots in Kundapur. Due to its massive appeal, almost every lunch home or restaurant in the region now has ghee roast on its menu, making it a go-to favorite for many.

Although prawn ghee roast is immensely popular now, it isn’t part of the traditional South Canara cuisine. Its invention at Shetty Lunch Home in Kundapur marked the start of a culinary trend that continues to dominate menus across Karnataka and India. I first tried ghee roast after moving to Manipal and was instantly hooked. I’ve tried it many times at restaurants, but it took me a few attempts at home to truly perfect the recipe. Now, I think I’ve hit the jackpot with this version! The balance of spice, tanginess from the tamarind, and richness from the ghee make this dish absolutely mouth-watering.

The Key to a Perfect Ghee Roast

The essence of a good ghee roast is in frying the masala until it achieves the perfect texture. It should be deep red, crumbly, and have a rich aroma that complements the prawns without overwhelming them. The secret lies in slowly frying the masala in ghee until the spices fully bloom and release their flavors. Be patient, and don’t rush this step—it’s the key to making the perfect ghee roast.

For prawns, I skip pre-cooking them to prevent them from turning rubbery. Unlike meats like chicken or mushrooms, prawns cook quickly and need to be added just as the masala is ready, allowing them to absorb the flavors perfectly.

Ingredients and Why They Work

South Canara cuisine, especially from Kundapur and Mangalore, is characterized by its consistent use of certain spices—dried Byadgi chillies for color and mild heat, cumin, and coriander seeds. These spices form the base of many traditional dishes, including curries, gravies, and fried preparations. In this ghee roast, the mix of dried spices, tamarind for tang, and rich ghee create a flavor-packed dish that’s spicy, tangy, and satisfying.

Dry Roasted Spices:

• Methi (Fenugreek) seeds: Adds a slight bitterness that cuts through the richness of the ghee.
• Peppercorns: Gives the dish a sharp, spicy kick that enhances the prawns.
• Mustard seeds: A common ingredient in South Indian tempering, providing nutty notes.
• Cumin seeds: Adds earthiness to the masala, balancing the flavors.
• Coriander seeds: Brings in a fresh, citrusy note, helping to lighten the masala.

Soaked and Blended Ingredients:

• Dried red chillies (spicy) & Byadgi chillies (for color): These chillies are essential in South Canara cuisine, providing a combination of heat and a vibrant red hue.
• Tamarind: The tangy sourness of tamarind cuts through the ghee’s richness, balancing the dish.
• Cashew nuts: Helps thicken the masala and adds a subtle creamy texture.
• Garlic & Ginger: These aromatic ingredients build the foundation of flavor, adding warmth and depth to the dish.

Recipe

Ingredients

For Dry Roasting:

• ¼ tsp Methi (Fenugreek) seeds
• 5-6 Peppercorns
• ¼ tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds

For the Masala:

• 5 Spicy dried red chillies
• 10 Byadgi chillies (for color)
• ½ tsp Turmeric powder
• 1 lime-sized tamarind, soaked in hot water
• 7-10 Cashew nuts
• ½ inch Ginger
• 7 large or 12 small Garlic cloves

Other Ingredients:

• 10 tbsp Ghee (added in intervals)
• 350g Large prawns (pat dry before use)
• Salt to taste

Instructions

Step 1: Prepare the Chillies

Soak the dried red chillies (spicy and byadgi) in hot water for about 15 minutes. This softens the chillies, making them easier to blend into a smooth paste.

Step 2: Dry Roast the Spices

In a pan, dry roast the methi seeds, peppercorns, mustard seeds, cumin seeds, and coriander seeds until they become fragrant and lightly toasted. Set aside to cool.

Step 3: Blend the Masala

This step is usually done in a stone grinder and ground for hours but when you’re home and don’t have this a blender works. In a high-powered mixer grinder/blender, combine the roasted spices, soaked chillies, turmeric, tamarind puree, cashew nuts, ginger, and garlic. Blend into a smooth paste. If needed, add a little water to get the right consistency.

Step 4: Marinate the Prawns

Take 1 tablespoon of the prepared masala and mix it with the prawns. Ensure the prawns are patted dry to avoid excess moisture in the dish.

Step 5: Cook the Masala

In a heavy-bottomed pan, heat 3 tablespoons of ghee over medium heat. Add the remaining masala and sauté for about a minute. Add another 3 tablespoons of ghee and continue cooking, stirring regularly. You’ll notice the color deepening to a rich red-brown, and the ghee will begin separating from the masala. Continue cooking until the masala becomes thick and crumbly.

Step 6: Add the Prawns

Once the masala is ready, add the marinated prawns. Stir well to coat them evenly in the masala. Add 2 more tablespoons of ghee and cook until the prawns are just done, usually about 3-4 minutes.

Step 7: Final Touch

If needed, add another tablespoon of ghee for extra richness. Once the prawns are fully cooked and the masala has thickened, remove from heat.

Step 8: Serve

Serve your Kundapur Style Prawn Ghee Roast hot with neer dosa, set dosa, or appam for an authentic South Canara meal experience.

Notes:

• Optional Ingredients: You can add khus khus (poppy seeds) and fennel seeds to the dry roasting spices for an even richer flavor, I avoid it due to personal preference an allergies. This is optional.
• Ghee Balance: To achieve the perfect texture, add ghee in intervals as you cook the masala. This prevents the spices from burning and ensures an even fry.
• Protein Variations: While prawns are the star of this version, you can substitute other proteins like chicken or mushrooms. Just remember to pre-cook these proteins to avoid extra moisture in the dish.

Serving Suggestions

This flavorful prawn ghee roast pairs best with traditional South Indian staples like neer dosa, set dosa, or appam. You can also enjoy it on the side with a simple serving of steamed rice and rasam/dal or kori gassi. For a true South Canara experience, serve the dish with these sides and a drizzle of ghee on top for extra richness.

Final Thoughts

I’ve tried several times to perfect this prawn ghee roast recipe, and I think I’ve finally nailed it. The masala is rich, the prawns are tender, and the ghee brings everything together in a luxurious way. While the original Shetty Lunch Home version remains unbeatable, this homemade take is pretty close and absolutely delicious. If you’re a fan of bold, spicy, and tangy flavors, this Kundapur Style Prawn Ghee Roast should definitely be on your list of must-try dishes.

You should also try my other top recipes from South Canara

• Mangalorean Kori Gassi (Chicken Curry)
• Mangalore Kori Sukka (Chicken Sukka)
• Mangalorean Buns (Banana Buns)

Let me know how it turns out for you, and stay tuned for more versions, like chicken ghee roast or a vegetarian mushroom ghee roast!