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Mangalore ghee roast shrimp with rice

Ghee roast shrimp is a dish of shrimp roasted in a paste of dried chilies and toasted spices, cooked in ghee, served over basmati rice. For 4 people, it takes 35 minutes and a moderate skill level, at about €5.10 per person. The key is toasting the spices dry before grinding them, which gives the paste its deep flavor.

Tonight, shrimp roasted in a chili and ghee paste, Mangalore style, bold and fragrant, served with rice.

Mangalore ghee roast shrimp with rice
Total time
35 min
Difficulty
Medium
Cost per person
€5.10
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This dish comes from Mangalore, on India's southwest coast, where shrimp meet a paste of roasted dried chilies, garlic, and vinegar. Cooking it in ghee gives the sauce a rich, caramelized edge that balances the chilies' heat. It's bold and fragrant, a real change from classic garlic shrimp.

This is a dish for when you want dinner to pack some punch, on a weeknight if you have twenty spare minutes, or for guests curious about Indian flavors. Kids sensitive to spice might find it too hot, but anyone who likes heat will love it. Basmati rice tames the chilies and soaks up all the sauce.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Dried red chiliesoften in the pantry 6
  • Coriander seedsoften in the pantry 1 tbsp
  • Cumin seedsoften in the pantry 1 tsp
  • Black peppercornsoften in the pantry 1 tsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Lemon 1
  • Fresh cilantro 4 sprigs

Dairy

  • Ghee or clarified butter 50 g

Allergens Shellfish, Lactose

The step by step recipe

  1. Dry toast the chilies, coriander seeds, cumin seeds, and peppercorns, then blend them with the garlic and vinegar into a thick paste. 5 min

    Soak the chilies in hot water for ten minutes to soften the paste.

  2. Coat the shrimp with the paste, salt, and lemon, and let marinate. 15 min

    Even fifteen minutes is enough to flavor the shrimp.

  3. Cook the basmati rice in salted water, then drain it. 11 min

    Rinse it beforehand for well separated grains.

  4. Melt the ghee in a skillet, add the shrimp with the paste, and roast over high heat until the sauce caramelizes. 6 min

    Stir constantly so the paste doesn't stick.

  5. Add the sugar, taste, sprinkle with cilantro, and serve over the rice.

    If you don't have ghee, clarified butter works just fine.

Our tips to get it right

  • Taste the paste before coating the shrimp, you can adjust the number of chilies next time if you want it milder.
  • Don't overcook the shrimp, they firm up as soon as they turn pink, one extra minute and they toughen.
  • Use a wide skillet rather than a saucepan, the sauce caramelizes better spread thin than piled up.

The variations

  • Swap the shrimp for diced chicken, extending the cooking time until it's cooked through.
  • For a vegetarian version, use button mushrooms or small cauliflower florets instead of shrimp.
  • For kids, cut the chilies down to two or three and remove the seeds to soften the paste.

What to serve it with

  • Plain basmati rice
  • Fresh sliced cucumber
  • Spiced black tea

Storage

Keep the shrimp in the refrigerator in a sealed container for up to 2 days. They don't freeze well, the texture turns rubbery. Reheat gently in a skillet, without overcooking, so the shrimp stay tender.

Questions about this dish

Can you make the chili paste ahead of time?

Yes, you can make it the day before and keep it refrigerated in a sealed jar. It actually gets more flavorful after resting a few hours.

What can I use instead of ghee?

Clarified butter works just as well, it's essentially the same thing. Regular butter works in a pinch but burns faster.

Are dried red chilies essential?

They give the dish its signature smoky flavor, which is hard to replace. You can cut back on the number to tone it down, but avoid skipping them entirely.

Can I use frozen shrimp?

Yes, as long as you thaw them fully and pat them dry with paper towels before coating with the paste. Overly wet shrimp keep the sauce from caramelizing.

How long does it take to make Mangalore ghee roast shrimp with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Mangalore ghee roast shrimp with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Mangalore ghee roast shrimp with rice cost?

About €5.10 per serving, or €20.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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