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One of my all-time favourite comfort foods is the Kundapur Ghee Roast. A dish born decades ago in a tiny eatery called Shetty Lunch Home in the then sleepy hamlet of Kundapur along the South Canara coastline. Over the years, this spicy preparation has conquered palates across the country and beyond. What gives this dish its soul is the roasted Kundapur Masala, that manifests itself in the spicy, tangy, robust flavours of this preparation. Over the years, I have tasted many ghee roasts and watched its making in illustrious kitchens, including Shetty Lunch Home. This recipe, my ode to the dish and its creators, is versatile enough to be made not only with chicken, the original chicken ghee roast, but also with prawns, paneer or any veggie of your choice. Enjoy, stay safe and happy cooking.
1 kg chicken or prawn or vegetable of your choice
For the marinade:
4 to 5 tbsp yoghurt
1 to 1 ½ tsp turmeric powder
2 tbsp chilli powder
1 to 2 tsp salt (to taste)
1 tsp lemon juice/ vinegar
For the Kundapur Masala
8 dried Guntur chillies
10 dried Byadgi chillies
2 Tsp peppercorns
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tbsp coriander seeds
2 tbsp thick tamarind pulp
16 - 20 garlic cloves
Water as required
To cook:
6 to 8 tbsp ghee
20-30 nos curry leaves
Salt as required
1 tsp jaggery
1 tsp vinegar
A pinch of coriander powder
Please refer to the video for the method.
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