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Mangalorean Bafat Prawn Roast

Prawns and marinade:

400g prawns
Juice of half a lemon
1/2 teaspoon salt
1 tsp turmeric
1/2 tbsp oil or ghee

Rest of the dish:

1 tablespoon oil or ghee
1 sprig of curry leaves (around 5 - 7 leaves)
1/2 medium onion, diced fine
4 flakes garlic, grated to a paste
1 inch ginger, grated to a paste
1 green chilly, chopped fine
2 medium tomatoes, chopped
2 tsp bafat powder, or spice mix
1 teaspoon garam masala
1 teaspoon turmeric
1 tsp red wine vinegar
Salt to taste
Fresh chopped coriander leaves to garnish


Clean and devein the prawns, and peel, leaving the tail on.

In a small bowl, whisk together the lemon juice, salt and turmeric. Rub this marinade into the prawns and marinate for about 4 hours.

Once the prawns are marinated, drain them well, reserving any drained liquid.

Heat the 1/2 tablespoon oil in a heavy pan on a high heat, and toss in the prawns. Quickly stir fry until they are just opaque. Take off heat, and keep aside.

To make the sauce, heat the 1 tablespoon of oil or ghee in a pan. Add the curry leaves and saute for 30 seconds.

Add the diced onion, and fry for about 5 - 7 minutes, until the onion is soft and just beginning to colour.

Add the garlic, ginger and chilli to the onion, and saute for another minute.

Add the chopped tomatoes, bafat powder, garam masala and turmeric, and fry together for about 5 - 10 minutes, until the masala starts to come together in a gooey mass.

Add the reserved drained liquid from the prawns and the red wine vinegar. Cook for about 5 more minutes. Season to taste with the salt.

Fold in the fried prawns, and take off the heat. Let the prawn roast cool for a few minutes before serving. Garnish with the chopped coriander.

This dish is very spicy, but it will mellow a little if you leave it in the fridge overnight. This helps the prawns absorb the flavour. Reheat very quickly, as you don't want to overcook the prawns.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise