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Rohit Ghai's ghati masala prawns
Serves 2-4 Starters and mains
For the ghati masala
- 1⁄2tsp vegetable oil
- 4 garlic cloves, peeled
- 1⁄2tsp sesame seeds
- 25g desiccated coconut
- 1⁄2tbsp roasted peanuts
- 1tsp chilli powder
- 1⁄2tsp ground coriander
- 1⁄4tsp tamarind paste
For the prawns
- 20 large raw king prawns, peeled
- 2 sprigs fresh curry leaves, finely chopped
- 2tsp mild chilli powder
- juice 1⁄2 lime
- 2tbsp rice flour
- 3tbsp cornflour
- 1⁄2tsp garam masala
- 11⁄2tsp ginger-garlic paste
- 2 green chillies, deseeded and finely chopped
- vegetable oil, for deep-frying
To serve
- 1tbsp red onion, finely chopped
- 1tbsp coriander leaves, finely chopped
- 1tbsp freshly grated coconut
- lime wedges
Method
To make the ghati masala, place the oil in a small saucepan over a medium heat. Add the garlic cloves and cook for 1 minute then transfer to a food processor. Toast the sesame seeds for 30 seconds in the same pan, then transfer to the food processor 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 chopped curry leaves, 1tsp of the chilli powder and the lime juice. Set aside to marinate for around 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 180C. 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, divide the prawns between serving dishes. Garnish with the red onion, coriander, coconut and coat liberally with the ghati masala. Serve with lime wedges on the side.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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