Ghati masala prawns
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Spicy battered prawns are deep-fried until crisp, then covered in a blanket of ghati masala – a spice mix originally from Maharashtra in western India that's one of chef Rohit Ghai's favourite seasonings. It's worth making a batch of the masala to use on a variety of Indian dishes, as it adds bags of flavour.
First published in 2019
Ingredients
Metric
Imperial
Prawns
- 12 large king prawns, peeled and raw
- 2 tbsp of rice flour
- 3 tbsp of cornflour
- 1 1/2 tsp ginger-garlic paste
- 1/2 tsp garam masala
- 2 tsp mild chilli powder
- 2 sprigs of curry leaves, finely chopped
- vegetable oil, for deep-frying
- 1 dash of lime juice
- 2 green chillies, deseeded and finely chopped
- salt
Ghati masala
- 8 garlic cloves, peeled but left whole
- 50g of desiccated coconut
- 1 tsp sesame seeds
- 1 tbsp of roasted peanuts
- 2 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp tamarind paste
- 1 tsp vegetable oil
- salt, to taste
Garnish
- 3 tbsp of red onion, chopped
- 2 tbsp of coriander leaves, chopped
- 2 tbsp of freshly grated coconut
- 1 lime wedge
SAVE RECIPE
Method
1
Make the ghati masala by placing the oil in a small pan over a medium heat. Add the garlic cloves, cook for 1 minute then transfer to a food processor or blender. Toast the sesame seeds for 30 seconds in the same pan, then transfer to the food processor along with the rest of the ingredients. Blitz to a coarse powder, then taste for seasoning. Keep in an airtight container in the fridge for up to 15 days
- 1 tsp vegetable oil
- 8 garlic cloves, peeled but left whole
- 1 tsp sesame seeds
- 50g of desiccated coconut
- 1 tbsp of roasted peanuts
- 2 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp tamarind paste
- salt, to taste
2
Toss the prawns with the curry leaves, a teaspoon of the chilli powder and a dash of lime juice. Set aside for 15 minutes
- 12 large king prawns, peeled and raw
- 2 tsp mild chilli powder
- 1 dash of lime juice
- 2 sprigs of curry leaves, finely chopped
3
Meanwhile, place the rice flour, cornflour, garam masala, garlic-ginger paste, green chillies and remaining chilli powder in a bowl with a pinch of salt. Add a little water until a thick batter forms
- 2 tbsp of rice flour
- 3 tbsp of cornflour
- 1/2 tsp garam masala
- 1 1/2 tsp ginger-garlic paste
- salt
- 2 green chillies, deseeded and finely chopped
4
Preheat a deep-fat fryer or deep pan of oil to 180°C
- vegetable oil, for deep-frying
5
Coat the prawns in the batter, ensuring they are entirely covered. Deep-fry until golden (around 4 minutes), then drain on kitchen paper
6
To serve, place the prawns in a serving dish. Garnish with red onion, coriander, coconut and coat liberally with the ghati masala. Finish with a lime wedge dipped in chilli powder
- 3 tbsp of red onion, chopped
- 2 tbsp of coriander leaves, chopped
- 2 tbsp of freshly grated coconut
- 1 lime wedge
First published in 2019
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