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11 April 2024

CRISPY PRAWNS WITH DILL RAITA

This dish from Sunil Ghai of Pickle on Camden Street is incredibly delicious and easy to make.

"This dish is a perfect example of what we call ‘chakhna’ in India – small bites of food that you eat with friends over a few beers. This dish brings me back to my teenage years at home," explains Ghai

700g prawns, cleaned and deveined
100g dill, chopped
1 tbsp crushed fennel seeds
1 tsp cumin seeds
2 tsp turmeric powder
1 tbsp chilli powder
1 tbsp coriander powder
1 tbsp ginger paste
½ tbsp green chilli paste
120g rice flour
120g corn flour
Water
Salt
Sunflower oil for frying

FOR THE RAITA
200g natural yoghurt
50g dill, chopped
50g shallots, chopped
½ lemon, juiced
Salt to taste
1 lemon, zest only

TO GARNISH
1 lemon wedge
Fresh dill serve

WHAT YOU DO

Step 1. For the prawns, mix all the ingredients – except for the sunflower oil – in a mixing bowl, adding just enough water to mix the flour in nicely. Heat the oil and deep fry the prawns.
Step 2. For the raita, combine all the ingredients and taste. If the yoghurt is sweet then add another squeeze of lemon.
Step 3. Serve the prawns with the raita.

TIP: You can make this with cod strips and deep fry - kids love it.

Recipe by Sunil Ghai, photography by Harry Weir, assisted by Brian Clarke

Serves 6 | Difficulty: Easy |

Time: Less than half an hour

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