Prawn and coconut Mauritian curry with homemade roti
Shelina Permalloo makes one of her own favourite dishes - a beautiful Mauritian curry.
3 to 5 tbsp vegetable oil
2 spring onions
1tbsp of garlic & ginger paste
2 red chillies sliced length-ways
1 large tomato finely chopped
1tbsp coriander stalk finely chopped
10 curry leaves
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1/2 cinnamon stick
3tbsp medium masala powder
200ml coconut milk
Size 8/12 prawns x 16 (the extra large prawns - easiest to buy frozen)
Coriander & coconut flakes to garnish
Salt to taste
For the roti
300g plain flour
75ml vegetable oil
100-150ml warm water or enough to create a soft dough
1/4 tsp turmeric powder
1/2 tsp cumin seeds
Fry off the spring onions, garlic paste, chillies, coriander stalks and curry leaves until fragrant.
Mix the curry powder and dry spices with 50ml water to make a paste and pour this into the curry. Allow this bubble and fry off.
Next add the tomatoes and reduce for a few minutes before pouring in the coconut milk and rest of water.
Check the seasoning and add salt if required. Add in the defrosted prawns and cook for 2 minutes.
Turn off heat and allow prawns to cook in residual heat of pan.
Garnish with curry leaves, fresh coriander and some coconut flakes.
For the roti
In a large mixing bowl add all the dry ingredients and mix together. Then slowly add in the oil and water until you get a nice soft dough that isn't sticky. You may need more or less water depending on how dry your flour is.
Separate into 8 balls before using a rolling pin to roll out into dinner plate size circles.
Heat a large frying pan over a high heat and brush with some oil. Add in 1 roti and allow some bubbles to appear on the surface. Once you see bubbles turn it over and brush with oil and allow the bubbles to form again. Flip it over a further 2 times and it will be cooked. Continue until you have cooked all the roti. To keep them warm cover them with a clean tea towel until you are ready to serve.