Ghee Roast Prawns


  • 500g Prawns (deveined, medium size)
  • 4 tablespoons Ghee (clarified butter)
  • 1 Onion, finely chopped
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 3 tablespoon ShreeGun Prawn Masala
  • 1 teaspoon ShreeGun Gold Garam Masala
  • 1/2 teaspoon ShreeGun Pancham Chat Masala
  • Salt to taste
  • 4-5 Green Chillies (Slit)
  • Handful of Curry Leaves (Sweet Neem Leaves)
  • 2 tablespoons freshly chopped coriander leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 Cup oil for frying

        Cooking Instructions:

        1. Heat some oil in a skillet/pan and add the prawns. Fry them for 2-3 minutes, or until they are cooked through. Remove the prawns and set aside.

        2. In the same skillet/pan, heat the ghee add the chopped onion, green chillies and  curry leaves. Cook until the onions are soft and lightly golden.

        3. Add the garlic and ginger paste and cook for another minute.

        4. Now add ShreeGun Prawn Masala, ShreeGun Pancham Chat Masala and salt to taste. Stir to combine.

        5. Add the prawns to the skillet and toss well to ensure the masala coats the prawns evenly.

        6. Sprinkle over ShreeGun Gold Garam Masala and stir to combine.

        7. Cook for a few minutes, or until the prawns are cooked through.

        8. Add the freshly chopped coriander leaves and lemon juice to the skillet and cook for another minute.

        9. Serve hot with steamed Parantha or Roti or Naan.


        Products Used

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