Hari Ghotra Indian Food

Hari Ghotra's Spiced Scampi & Masala Chips with Chilli Mayo Dip

The ultimate comfort food for a massive 43% of Brits is the humble chicken tikka masala, so we know that curry takes a special place in our hearts. It now sits very comfortably alongside British favourites such as fish and chips and shepherd’s pie.

When I was kid, my mum had to be inventive at meal times. While I was accustomed to the British classics, my parents still favoured the tastes of the East, so dishes like the Keema pie and masala baked beans on toast were born. I have continued this trend with my children and now chicken tikka in the hole and Amritsari fish and chips grace our dining table regularly.

I love playing around with these classic dishes because I love them, but I also love the fragrances of India. Here’s another recipe for a pimped up British classic – try it out and invite your friends over for a slightly alternative ‘English’!

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
2 Green Chillies 3 Garlic Cloves, Peeled
3cm Piece Ginger, Peeled 1/2 Teaspoon Coriander Seeds
1/2 Teaspoon Cumin Seeds Juice from 1 Lemon
20-30 Raw Large Prawns 1/2 Teaspoon Sea Salt
1/2 Teaspoon Kashmiri Chilli Powder 1/2 Teaspoon Ground Turmeric
1/2 Teaspoon Garam Masala 150g Gram Flour
1 Teaspoon Corn Flour Approx. 100ml Water if Required
Vegetable Oil for Deep-Frying


  1. In a spice grinder blitz ginger, garlic, chillies and empty into a bowl.
  2. Crush the coriander seeds in a pestle and mortar and add to the bowl.
  3. Add the cumin seeds, lemon juice, salt, turmeric, chilli powder and stir in the bowl. 
  4. Add the prawns and mix to coat. Leave them to marinate for about 30 minutes.
  5. Heat oil for deep frying to about 180°C.
  6. In a second bowl, use a sieve and sift in the gram flour and corn flour and add the garam masala.
  7. Add the prawn mixture to the flour and mix so all the prawns are coated with the batter. If it feels too dry add in a little water to create a thick batter.
  8. Check the oil is hot enough by dropping in a little batter. If it rises straight away you’re good to go.
  9. Once ready, very carefully slip a few of the prawns into the hot oil and fry for three to four minutes until they are golden. Remove and place on a baking tray lined with kitchen paper and keep warm in the oven while you cook the remaining prawns. Serve immediately while they're still hot.
Masala Chips Ingredients
4 Large Maris Piper Potatoes2 Tablespoons Corn Flour
1 Teaspoon Salt1/4 Teaspoon Black Pepper (Freshly Ground)
1/4 Teaspoon Red Chilli Powder1 Teaspoon Chaat Masala Powder
1 Teaspoon Cumin Seeds, Crushed1 Teaspoon Garam Masale
Oil to Fry


  1. Use a deep pan or the Buffalo 3Ltr Fryer and heat the oil to about 180°C.
  2. Peel the potatoes, wash and cut into chips.
  3. Sprinkle the chips with the salt and leave it to sit for 10 minutes.
  4. Place the chips on kitchen roll and pat dry.
  5. In a bowl add the corn flour, salt, black pepper, chilli powder, chaat masala, cumin, garam masala and mix together. 
  6. Add the chips to the bowl and coat with the spices. 
  7. Check the oil is ready by dipping one chip into the pan - if it sizzles the oil is ready. 
  8. Fry the chips until they begin to turn golden. Remove from the fryer and let the oil heat again.
  9. Dip the chips back in for a second fry so they become extra crunchy. Once golden brown, remove and place on kitchen roll to drain.
 Chilli Mayo Ingredients
2 Tablespoon Mayonnaise1/2 Teaspoon Chilli Powder
1/2 Red Chilli, Chopped


  1. Mix all the ingredients together and serve.
Waring Spice Grinder
Buffalo Countertop Fryer
Pestle & Mortar
By Hari Ghotra
Food blogger and chef at the Tamarind Collection of Restaurants.
Hari’s always loved Indian food and creating spicy dishes. She trained at the Tamarind Collection of Restaurants and flies back and forth to India in search of great flavours, textures and aromas.
Want to see more great Indian food recipes? Click here to go to Hari's webpage. 

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