This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
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.
Get in touch