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150g gram (or plain) flour

¹/₂ tsp sea salt

¹/₂ tsp ground turmeric

¹/₂ tsp cumin seeds

¹/₂ tsp ground coriander

¹/₂ tsp garam masala

100–125ml warm water

I like to think of pakoras as the Indian equivalent of the Japanese tempura. They typically consist of fish, meat or vegetables that are coated in a batter made from spiced gram (chickpea) flour and then deep-fried until golden brown. These prawn pakoras are especially delicious with a Spicy green or Tomato and cucumber chutney (see pages 215 and 224).

Shell and devein the prawns, leaving the tails intact. Place them in a bowl and toss with the chopped chillies and garlic.

Next, make the batter by mixing the flour, salt and spices together in a large bowl. Make a well in the centre and add just enough of the warm water to form a thick, smooth paste with a slow-dropping consistency. Leave to stand for a few minutes.

Preheat the oven to the lowest setting and heat 6cm of oil in a karahi or deep saucepan to 170–180°C. One at a time, hold the prawns by their tails, dip them in the spicy batter mix to coat, then drop them into the hot oil. Fry for 3–4 minutes, turning once, until crisp and golden brown all over. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you cook the rest. Serve immediately while they are still hot.