If you’re a fan of seafood, then Easy Prawn Ghee Roast – Spicy Shrimp is definitely a must-try dish.

Here are some reasons why:
Firstly, the combination of prawns and ghee creates a flavor that is hard to resist. The ghee adds richness to the dish, while the prawns add a fresh flavor.
Additionally, the spice mix used in this recipe is what makes it truly unique. The blend of cinnamon, coriander seeds, dried red chili peppers, and black peppercorns creates a complex and flavorful taste that is both spicy and aromatic.
What’s more, the addition of curry leaves, ginger garlic paste, and Kashmiri chili powder provides a nice balance of heat and flavor, making it a dish that is sure to please all palates.
This dish is also incredibly versatile. It can be served as a main course with rice or naan, or as an appetizer with some chutney. It’s perfect for a family dinner or a dinner party, as it’s sure to impress your guests.
Ingredients Needed to Make Easy Prawn Ghee Roast – Spicy Shrimp
- 1 pound frozen shrimp (thawed)
- 1 tsp tamarind concentrate
- 2 tsp water
- 1 inch cinnamon stick (small)
- 1.5 tbsp coriander seeds
- 3 to 5 whole dried red chili peppers (depending on heat tolerance)
- 1/2 tsp whole black peppercorns
- 3 tbsp ghee (clarified butter)
- 1 tsp cumin seeds
- 1 onion, small chopped finely (1 cup chopped)
- 1/2 tbsp ginger garlic paste
- 15 curry leaves
- 1/2 tsp kashmiri chili powder
- 1/2 tsp ground turmeric
- 1 and 1/4 tsp salt
- 2 tbsp cilantro leaves (for garnish)
COOK –
Preparation:
- Dry roast the cinnamon stick, coriander seeds, dried red chillies, and black peppercorns in a pan until fragrant on medium heat. (About 2 to 3 minutes). Make sure not to burn them. Let it cool and grind the roasted spices along with tamarind paste and 2 tsp water to a fine powder/paste.
- Rinse and chop the onions and cilantro finely.
- I used frozen shrimp so I thawed them before cooking.
Cooking:
- Heat ghee in a pan and add cumin seeds. Once the cumin seeds sizzle add in chopped onion. Saute until the onion is golden.
- Then, add the curry leaves and ginger garlic paste. Saute for 2 minutes.
- Add the shrimp and mix well. Furthermore, add salt, Kashmiri chili powder, and turmeric powder. Fry until the shrimp is cooked for 5 minutes until cooked. Keep stirring occasionally to prevent sticking.
- Once cooked add the ground masala and cook on medium heat for another 2 minutes. Stir well.
- Finally, turn off the heat and garnish with coriander leaves. Serve hot with rice or naan.
Lastly, this dish is quick and easy to prepare, which means you can have a delicious meal ready in no time. The preparation and cooking time are both relatively short, making it a perfect option for a busy weeknight dinner.
Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.

Easy Prawn Ghee Roast – Spicy Shrimp
Ingredients
- 1 pound frozen shrimp, deviened and without tail (thawed)
- 1 tsp tamarind concentrate
- 2 tsp water
- 1 inch cinnamon stick
- 1.5 tbsp coriander seeds
- 3 to 5 whole dried red chili pepper
- 1/2 tsp whole black peppercorns
- 3 tbsp ghee (clarified butter)
- 1 tsp cumin seeds
- 1 onion, small (finely chopped)
- 1/2 tbsp ginger garlic paste
- 15 curry leaves
- 1/2 tsp kashmiri chili powder
- 1/2 tsp ground turmeric
- 1 and 1/4 tsp salt
- 2 tbsp cilantro (finely chopped)
Instructions
- Dry roast the cinnamon stick, coriander seeds, dried red chillies, and black peppercorns in a pan until fragrant on medium heat. (About 2 to 3 minutes). Make sure not to burn them. Let it cool and grind the roasted spices along with tamarind paste and 2 tsp water to a fine powder/paste.
- Rinse and chop the onions and cilantro finely.
- I used frozen shrimp so I thawed them before cooking.
Cook
- Heat ghee in a pan and add cumin seeds. Once the cumin seeds sizzle add in chopped onion. Saute until the onion is golden.
- Add the curry leaves and ginger garlic paste. Saute for 2 minutes.
- Add the shrimp and mix well. Furthermore, add salt, Kashmiri chili powder, and turmeric powder. Fry until the shrimp is cooked for 5 minutes until cooked. Keep stirring occasionally to prevent sticking.
- Once cooked add the ground masala and cook on medium heat for another 2 minutes. Stir well.
- Finally, turn off the heat and garnish with coriander leaves. Serve hot with rice or naan.
You must log in to post a comment.