Simplified Kerala Prawn Roast (with ghee and coconut oil)

Why you’ll love this prawn roast recipe

This is not your typical, time-consuming prawn roast that needs a long list of ingredients or grinding spices. Instead, it’s a lighter, easier take on the traditional Kerala prawn ghee roast—without compromising on the bold, coastal flavors.

Here’s why this version belongs in your regular dinner rotation:

• 🧄 No grinding, no fuss: All the flavor, none of the heavy prep! Just a handful of everyday spices and aromatics you already have in your pantry.
• 🍤 One-pan, 30-minute recipe: Perfect for weeknights when you want something quick but full of flavor.
• 🥥 Balanced cooking fats: A mix of ghee and coconut oil gives you that signature Kerala flavor without making the prawns swim in clarified butter.
• 🍛 Big flavor, minimum ingredients: Like most of my authentic Kerala recipes, this is real food made the traditional way, simplified.
• 🧂 Customizable heat levels: You control the spice, so it’s family-friendly and easily adaptable.
• 🌿 Nutritious: Prawns are a good source of protein, omega-3 fatty acids and other essential nutrients.

If you’re looking for a bold, satisfying seafood dish that’s authentic yet wholesome, rich yet light, this is the prawn recipe for you.

Let’s see how to make this easy Kerala prawn roast:

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

• Grey prawns: Traditionally, small grey prawns are used for this recipe. However, if you only have big ones, it is okay to use them. Like today, small prawns were not available at the market, so I used the big ones and they turned out fine.
• Spices: Chili powder, coriander, garam masala and turmeric.
• To fry: I use a combo of coconut oil and ghee for the authentic Kerala flavor (and also to limit the amount of ghee used).
• More flavor-makers: pearl onions, garlic and curry leaves, again, characteristic of the coastal cuisine. If you don’t have pearl onions or shallots, feel free to use regular onions.
• Cashews for the crunch.
• Lemon juice for a burst of freshness and to balance the spicy flavors.

How to make Kerala prawn roast: step by step

1. Marinate prawns

Peel and devein the prawns.

Mix chili powder, coriander, turmeric, garam masala and salt in a small bowl. Divide the spice mix into 2 portions.

Add one half of the spice mix to the prawns and toss well. Keep aside to marinate (about 10 minutes) while you prep the rest of the ingredients.

Peal and finely chop the pearl onions. Peel and mince the garlic.

2. Roast prawns partially

This step gives 2 awesome benefits:

1. Browns the prawns, so you don’t have to use much oil to cook them later on.
2. Flavors the ghee + oil combo. (The whole kitchen will be filled with the aroma!)

Heat ghee and coconut oil in a wok or pan. Once it is hot, add the prawns and stir on medium-high heat for 3 to 5 minutes, until slightly browned.

Remove the prawns and keep aside.

3. Cook aromatics

To the same pan, add cashews and the chopped onions.

Stir on low flame until the onions start to brown.

Add minced garlic and curry leaves. Sauté until the mixture becomes golden brown.

Reduce the flame to low. Add the remaining half of the spice mix and stir.

Sprinkle 1 tablespoon of water and cook for 2 to 3 minutes.

4. Add roasted prawns

Add the prawns back to the pan and stir for a minute or two. Turn off the flame.

Drizzle lemon juice and stir. Transfer to a bowl or serving platter. Enjoy with boiled rice, roti or biriyani.

What to pair with prawn ghee roast

This prawn roast is bold, spicy, and packed with coastal Kerala flavors—so pairing it with the right sides helps balance the meal while keeping it wholesome and satisfying.

Here are some healthy, easy dishes that go beautifully with this Kerala-style seafood roast:

Rice recipes

• Fluffy brown rice, Kerala red rice or basmati rice.
• Vegetable biriyani pulao
• Lemon rice with brown rice
• Easy capsicum rice
• Pomegranate curd rice

Vegetable sides (along with boiled rice)

• Lady’s finger fry
• Mashed pumpkin with coconut
• Coconut cauliflower rice
• Tandoori cauliflower

Tikkis

• Chana tikkis
• Baked beetroot cutlets
• Beetroot parippu vada

Salads

• Chana salad
• Mung bean salad
• Red lentil salad