Ghati masala prawns

by Rohit Ghai
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2
30 minutes

Ingredients

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

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