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Ghati Masala Prawns

Serves: 2

Duration: 1 hour

Difficulty: Easy

Ingredients

  • 12 8/12 peeled prawns
  • 2 tbsp rice flour
  • 3 tbsp corn flour
  • 1.5 tsp ginger garlic paste
  • ½ tsp garam masala
  • 2 tsp mild red chilli powder
  • 2 sprigs curry leaves (finely chopped)
  • 2 green chillies (deseeded & chopped)
  • 1 lime/lime juice
  • Salt and water as needed
  • Oil for deep frying

Originating from the mountainous Ghat village of Maharashtra, India, this spicy recipe was sent in by Michelin starred Rohit Ghai of Rohit’s Kitchen.

1. Chop up the curry leaves and mix with 1 tsp of red Chilli powder and a dash of lime juice

2. Wash and drain the prawns, then marinate them with the above

3. Make a batter using rice & corn flour, garam masala, salt, the remaining red chili powder, ginger garlic paste and chopped coriander leaves. Add water as needed to get the right consistency and coat the prawns ready for frying

4. Deep fry the prawns till golden, then set aside on a kitchen towel to drain the oil and plate up

5. Sprinkle the prawns with the freshly chopped coriander and ghati masala powder, then squeeze a wedge of lime on top to finish

Ingredients

  • 12 8/12 peeled prawns
  • 2 tbsp rice flour
  • 3 tbsp corn flour
  • 1.5 tsp ginger garlic paste
  • ½ tsp garam masala
  • 2 tsp mild red chilli powder
  • 2 sprigs curry leaves (finely chopped)
  • 2 green chillies (deseeded & chopped)
  • 1 lime/lime juice
  • Salt and water as needed
  • Oil for deep frying

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