I had been craving a really good prawn curry for a while when, one fine day on Instagram, my friend Puveshree from the blog Life’s a Treat posted this recipe on her stories. She has such skill with combining the different spices and she also posted each step with a video and made it all look so easy. As she does with all her amazing bowls and healthy recipes.
Luxury prawns on a budget
The perfect opportunity to use her wonderful recipe presented itself when I had to select a guest recipe for the One Grand Family Challenge. It was a no brainer! There are quite a few spices involved and thankfully with clever meal planning, I had the room available in my budget for a bit of a luxury meal. Thankfully, Food Lover’s Market also has an enormous selection of spices and there was not one item on the list that I couldn’t find there. Their seafood section often has great value for money offers and I wasn’t cutting anything else out to be able to afford the prawns.
I decided at the last minute to make some roti to go with the curry, because you simply can’t have curry without roti. The recipe is also included for those who have been asking for it. The boys went absolutely mad for the roti and mopped up all that delicious curry with it in a flash. Not being a curry fundi, I did use a little less chili powder in the recipe as I was worried that it might be too spicy for the boys. It ended up being just perfect.
Healthy Prawn Curry
Ingredients
- 1 tbsp coconut oil
- 1/2 onion finely chopped
- 1/2 tsp mustard seed
- 1/2 tsp cumin seed
- fresh curry leaves
- 1 tsp turmeric
- 1 tsp dhania powder
- 1 tsp garum masala
- 1 tsp jeera powder
- 1 tsp chili powder
- 3 tomatoes blended
- 1 tsp crushed ginger and garlic
- 1/2 tin coconut milk
- himalayan salt
- 1 tsp coconut sugar
- 350 g prawns
Instructions
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Fry coconut oil and onion over low heat
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Add mustard and cumin seeds and gently fry for 10 seconds, then add about 8 fresh curry leaves and fry for a further 10 seconds
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Add the rest of the dry spices and gently cook for 10 seconds
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Add the blended tomatoes and another sprig of fresh curry leaves. Stir to combine and simmer on medium heat until mixture thickens
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Add crushed ginger and garlic and cook until sauce becomes almost like a paste
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Add the coconut milk, Himalayan salt to taste and the coconut sugar. Mix well.
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Next, add in the prawns and simmer over medium heat for 15 to 20 minutes, uncovered
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Sprinkle with chopped dhania just before serving and serve with Basmati rice or wholewheat roti
Roti
Ingredients
- 400 g cake flour
- 1 tbsp melted butter
- half teaspoon salt
- 2 tbsp vegetable oil
- half cup flour for dusting the work surface
- 250 ml hot water
Instructions
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Add 350g flour into a bowl. Add the oil. Add the hot water. Mix with a tablespoon since the dough will be quite hot.
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Take some of the remaining flour and dust the worktop. Remove the dough from your dish then place on the work top. If it is sticky then add a little flour until it is soft and manageable. Knead the dough until a soft pliable dough is formed.This could take up to 5 minutes…keep kneading the dough until a soft dough forms.
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Once a soft dough is achieved, cover the dough with a dishcloth or with your mixing bowl turned over it.
Let the dough rest for about 5 minutes while you prepare the butter and heat the pan.4.Melt the butter then return to the dough. Break off a small piece of about 8cm diameter then roll into a large circle shape. Spread some melted butter over the circle shaped dough.
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Then roll the dough like a Swiss roll. Roll inward toward you. Once you have formed a snake-like shape then cut into even pieces.
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Take one of the cut pieces, stand upright then press down with your hand this will create a circle when flattened. Dust your hands with flour, work this small circle into a round shape then place onto work top and roll into a flat, round disc. Make sure the roti is rolled as flat as possible.
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To cook your soft roti simply place on the hot preheated pan (the pan should be hot). The cooking process for each roti should be 1 minute. Allow the roti to cook for 5-10 seconds before turning it over. On the second side allow to cook for a little longer, pressing the sides with your fingers to ensure that it cooks. Turn the roti once you see bubbles forming.
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Allow it to start rising on this side and then turn again. Once you can see golden brown spots, the roti is cooked. Repeat with the rest of the rolled roti. Once all have been cooked, cover with a piece of paper towel, this will keep the moisture in and keep the roti soft until you are ready to serve.
