Get a taste of India this spring with Hari Ghotra’s Masala Prawns recipe
PUBLISHED: 14:37 08 February 2016 | UPDATED: 14:44 08 February 2016
With Redhill-based chef Hari Ghotra set to host an Indian masterclass at Abinger Cookery School, we asked her for a favourite fiery spring recipe.
“Prawns are so versatile when it comes to Indian cooking,” says Hari. “You can have them with a sauce as a main dish or as a tangy snack on their own. I created my recipe for Masala Prawns for my then husband-to-be one night. It’s perfect for sharing and you can eat it with your fingers. He married me, so it must have worked!
“The key to making this dish is to use the freshest, sweetest prawns. Then simply toss them into the spices, garlic, chilli and mustard seeds. It’s light, delicious, tangy, and sweet. Serve it with a squeeze of lemon juice and fresh coriander. It works really well with some fried Poori or rice. You’ll love it.”
½ tsp turmeric
½ tsp chilli powder
1 tsp coriander seeds, crushed
½ tsp cumin seeds, crushed
½ tsp salt
1 tbsp oil
½ tsp brown mustard seeds
½ tsp cumin seeds
1 clove garlic, sliced
1 chilli, sliced
Juice from a lemon
Wash the prawns and pat dry with some kitchen roll.
Crush the coriander and cumin seeds.
Sprinkle the prawns with turmeric, chilli, coriander, cumin, salt and mix well.
Heat the oil in a wide based pan and add the mustard and cumin seeds. Just as they sizzle add the sliced garlic and fresh chopped chilli.
Quickly stir in the prawns, reduce the heat and cook for about 2-3 minutes. Squeeze in the lemon juice and toss to coat the prawns.
Once pink and cooked through (another minute or so) throw in the fresh coriander to serve.