Ghati Masala Prawns

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 20 prawns (70/80), peeled, deveined and washed

    2 sprigs curry leaves finely chopped

    2 tsp mild red chilli powder

    A dash of lemon juice

    2 tbsp rice flour

    3 tbsp corn flour

    ½ tsp garam masala

    1.5 tsp ginger garlic paste

    1 tbsp chopped coriander

    Oil for deep frying

    ½ tsp garam masala

    Ghati masala

    8 garlic cloves

    50g desiccated coconut

    1 tsp sesame seeds, toasted

    1 tbsp roasted peanuts

    2 tsp chilli powder

    1 tsp ground coriander

    1/2 tsp tamarind paste

    1 tsp vegetable oil

    Salt, to taste

    For garnishing

    3 tbsp red onion, chopped

    2 tbsp coriander leaves, chopped

    2 tbsp freshly grated coconut

    1 lime wedge


  • Marinate prawns in a mixture of curry leaves, 1 tsp chilli powder and a dash of lemon juice. Mix together rice flour, cornflour, remaining chilli powder, garam masala, salt, ginger garlic paste and chopped coriander. Add water to make a smooth thick batter.

    Heat oil for deep frying. Dunk the prawns in the batter and deep-fry until golden brown. Remove them on to a kitchen towel and keep aside.

    For ghati masala, heat oil in a small pan over a medium heat. Add garlic cloves, cook for 1 minute then transfer to a or blender. Add the remaining ingredients to the blender and blitz to a coarse powder, then taste for seasoning. Keep in an airtight container in the fridge for up to 15 days.

    Serve prawns with a sprinkle of ghati masala and all the garnishing ingredients.