Ghati Masala Prawns from Yatra: A culinary journey across India by Rohit Ghai
These crispy batter-fried prawns/shrimp are one of the signature dishes in my restaurants and very popular. This recipe is made by those who live in the small villages, or ghats, around Maharashtra...
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Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Slotted spoon
- Paper towel
- Spoon
- Whisk
- Plate
Ingredients
- 1½ tsp Ginger-Garlic Paste
- pinch of salt
- rapeseed/canola oil, for deep-frying
- 2 green chillies, deseeded and chopped
- 3 tbsp rice flour
- juice of 1 lime, plus wedges to serve
- 3 tbsp cornflour/cornstarch
- 2 tbsp chopped fresh coriander/cilantro
- 2 tsp Ghati Masala (store-bought)
- 1 tbsp grated fresh coconut
- 40 small peeled prawns/shrimp
- 2 sprigs of curry leaves, finely chopped
- 2 tsp Kashmiri chilli powder
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