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Ghee Bhaja Prawns

Servings 4
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 500 g prawns peeled and deveined
  • 2 tbsp ghee
  • ½ tsp ground turmeric
  • 1 tsp chilli powder
  • Salt to taste
  • 1 tbsp fresh coriander leaves chopped

Instructions

  • Heat the ghee in a skillet over medium-high heat until the ghee melts completely.
  • Add the prawns in a single layer and sauté for 1–2 minutes on each side until they start to turn opaque.
  • Sprinkle in the turmeric, chilli powder, and salt, then toss to coat the prawns evenly.
  • Continue cooking for 2–3 more minutes, stirring occasionally, until the prawns are fully cooked and lightly golden.
  • Transfer to a serving dish, garnish with chopped coriander, and serve immediately.

Notes

This recipe comes together in under 20 minutes and owes its distinctive aroma to the hot ghee, which crisps the prawns ever so slightly. Avoid overcrowding the pan to ensure each prawn browns rather than steams. Feel free to adjust the chilli powder for more or less heat, and finish with fresh coriander to brighten the rich, buttery flavour. Ghee bhaja prawns reflect a coastal, minimalist elegance—where freshness, quality, and technique matter more than spice overload. This flavourful Bengali delicacy showcases plump prawns pan-fried in aromatic ghee with a blend of light spices. The dish is celebrated for its richness, simplicity, and aroma.
Author: Amna Rahman
Course: Appetizer, Main Dish
Cuisine: Bangladeshi