Ghati masala prawns

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
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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
First published in 2019
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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.

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