Ingredients
- onion 1, chopped
- garlic 1 clove
- ginger 5cm piece, grated
- coriander a bunch
- oil
- chopped tomatoes 400g tin
- raw king prawns 150g
- lemon 1, juiced
MASALA
- dried chilli 1, or a pinch of flakes
- ground cumin 1 tsp
- black peppercorns crushed to make 1 tsp
- turmeric ½ tsp
- ground coriander 1 tsp
ROTI
- wholemeal bread flour 150g
- olive oil 1 tsp
- spinach 100g, drained and chopped finely
Method
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Step 1
To make the roti, mix the flour, oil and spinach with a pinch salt and 75ml water. Knead on a floured work surface until you get a smooth dough. Leave to rest for 10 minutes.
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Step 2
Make the masala by mixing the spices. Blend the onion, garlic, ginger and most of the coriander to a paste in a small blender. Fry the paste in 1 tsp oil until fragrant, then add the spice mix. Fry for another minute before adding the tomatoes and bringing to a simmer, and cook for 10 minutes until thickened.
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Step 3
Divide the dough into 2, and roll into thin breads. Dry fry in a frying pan for 3 minutes on each side until cooked and starting to puff up. Keep warm while you make the curry.
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Step 4
Stir the prawns into the curry and cook until pink, then season with lemon juice and scatter over the remaining coriander.
Nutritional Information
- Kcals 440
- Fat 6.4g
- Saturates 0.8g
- Carbs 59.5g
- Fibre 13.8g
- Protein 29.2g
- Salt 1g
