Prawn Ghee Roast


Prawns (Shelled and deveined) 500g

Ghee 4 tbsp

Ammikal Masala 2 tbsp (30g)

Jaggery 1 tsp (chopped) 


  • Mix the masala with 2-3 tbsp water to make a thick paste
  • Heat ghee in a thick flat bottomed pan. (Feel free to add more ghee for a richer taste)
  • Reduce the flame to low and add the masala paste.
  • Cook for 10-12 minutes while stirring occasionally
  • Add the prawns and mix well with the masala. 
  • Add a quarter cup of water and jaggery. Mix well.
  • Cook till prawns are cooked and the gravy reduces to a thick consistency.
  • Serve with neer dosa, rice or parotta.

Leave a comment

Please note, comments must be approved before they are published