𝑷𝒓𝒂𝒘𝒏 𝑮𝒉𝒆𝒆 𝑹𝒐𝒂𝒔𝒕 - 𝑴𝒂𝒏𝒈𝒂𝒍𝒐𝒓𝒆'𝒔 𝒑𝒓𝒊𝒅𝒆 𝒂𝒏𝒅 𝒋𝒐𝒚

Byadgi chillies are must for a ghee roast, as well as desi ghee. The major ingredient in ghee roast is Byadgi chilli paste. If authentic Indian cuisine is a must in your kitchen, then getting to know the Byadgi chili (a.k.a. the Kaddi chili or Byadagi chili) should be high on your culinary to do list. The popular Indian chili (hailing from the Indian state of Karnataka) is red, much like its cousin the Kashmiri chili. But unlike the mild Kashmiri, there’s a significant heat to this pepper.

You can substitue Kashmiri chilly, but the sweetness Byadgi chillies offer to this pleasurable dish phenomenal.

Here is the recipe of Prawn Ghee Roast :

Ingredients :

Prawns: 500g

For marination :

-Curd 1/2cup

-Red chilli powder 2tsp

-Turmeric powder 1/2tsp

-Lemon juice 1tbsp

-Salt to taste

Chilli masala :

-10 Byadgi chilli

-5 Dry Kashmiri chilli 

-2tsp Coriander seeds 

-1tsp Cumin seeds

-1tsp Fenugreek seeds

-25 cloves of garlic

-Marble sized ball of tamarind soaked in warm water and pulp extracted

-6tbsp Ghee

-1tsp Jaggery

-10 Curry leaves

Method :

•In a bowl, add the prawns and the marinade ingredients. 

•Mix well and marinate for one hour. Boil the dry chillies and allow them to cool down. Keep aside. 

•Dry roast the coriander, cumin and fenugreek. Grind the soaked chillies first and then add roasted spices, garlic and tamarind pulp into a smooth paste. In a pan, heat 3 tablespoons of ghee. 

•Fry the prawns till done. Let the moisture completely dry.

•Remove the prawns and keep aside. In the same pan, add the prepared chilli masala and fry for a minute. 

•Add the Jaggery, curry leaves and fry for about 5 minutes on low flame, till the ghee separates from the masala.  Add the cooked prawns back to the rgasala. .Add the remaining 2 tablespoons of ghee. Mix well and cook for 3 minutes. 

•Serve hot with appams or rotis.