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Rohit Ghai

Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.

Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.

Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Video Description

In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.

In this episode Chef Rohit will show you how to make a classic South Indian dish, Ghati Masala Prawns. This delicious prawn recipe is a simple and straightforward dish and the use of spice adds that impressive Michelin star ‘wow’ factor to your cooking. 

INGREDIENTS

12x 8/12 Peeled prawns

2tbsp Rice flour

3tbsp Corn flour

1.5tsp Ginger garlic paste

1tsp Chopped ginger

2tsp Mild Red chili powder

2 Sprigs curry leaves finely chopped

Salt and water as needed

Oil for deep frying

1x Lime

Fresh grated coconut for garnish

METHOD

Wash the prawns and drain them completely.

Create a batter by adding rice & corn flour, salt, red chilli powder, chopped ginger and ginger garlic paste to the prawns.

Add fresh chopped curry leaf and mix well, ensuring prawns are well coated.

Add water as needed.

Mix prawns well to ensure they are well coated by the batter.

Deep fry the prawns till golden. Set aside to a kitchen towel.

Sprinkle Ghati Masala spice and fresh grated coconut over prawns, and serve with lime wedge.

Serve hot.

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