Ghati masala prawns

Not yet rated

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





Ghati masala



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
Toss the prawns with the curry leaves, a teaspoon of the chilli powder and a dash of lime juice. Set aside for 15 minutes
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
Preheat a deep-fat fryer or deep pan of oil to 180°C
  • vegetable oil, for deep-frying
Coat the prawns in the batter, ensuring they are entirely covered. Deep-fry until golden (around 4 minutes), then drain on kitchen paper
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

After making his name and winning Michelin stars at some of London's most high-profile Indian restaurants, Rohit Ghai's solo venture Kutir cements his reputation for cooking some of the best Indian food in the UK.

Get in touch

Please sign in or register to send a comment to Great British Chefs.