Prawn Curry with Missi Roti


Firstly, prepare your missi roti breads.  Due to stock limitations in our kitchen, it’s an altered version of the ‘Cinnamon Kitchen’ recipe.

Mix 150g gram flour and 100g self-raising flour with a tablespoon of grated ginger, a chopped red chilli, a chopped spring onion, a shallot, a tablespoon of chopped coriander, a teaspoon of salt, half a teaspoon of turmeric and a teaspoon of Nigella seeds.  Add a tablespoon of oil, then gradually drizzle in cold water (about 80-100ml) and stir with a spoon or your hand until it forms a non-sticky dough.  If it does turn sticky, add a little more flour.  It’ll be fine.  Cover with cling film and leave to rest.

Now, the curry.  Take a bunch of spring onions, 4 cloves of garlic, 3 chillis and half a teaspoon of salt and whoosh up in the processor until finely chopped.  Stop short of mush.

Fry this in lots of oil (medium heat) for a good 5 minutes, stirring all the time.  Add a teaspoon of freshly ground cumin, half a teaspoon of turmeric and 3 cardamom pods.  Cook low for a few seconds.  Add 2 tablespoons chopped tomatoes.  Cook for a minute.  Add 400g coconut milk and a cinnamon stick.  Squeeze in the juice of half a lime.  Taste and squeeze in the other half if you’re feeling zingy.  Now pop the lid on and simmer very low for 15-20 minutes.  Now back to your breads…

Cut the dough into four equal pieces and warm a non-stick pan to hot.  Roll out the 4 pieces, one piece at a time, sprinkling flour over your surfaces and your dough.  Dry fry on Side A for one minute.  Flip and dry fry on Side B.  Meanwhile, brush the top side with oil; turn over again and brush the other side with oil.  Flip again for a minute and you’re done.  I know that this sounds faffy, but by bread Number 3, you’ll have got it sussed.

Keep the bread warm in the oven while you finish your curry.  Throw in enough raw prawns for two people (I know that what laughingly counts for a prawn in Britain would be scoffed at everywhere else in the world, but anyway..).  Put a good couple of handfuls of chopped coriander on top.  Lid on for a couple of minutes.  Give it all a stir.  As soon as the prawns are cooked through, you can serve it with the missi roti, and if you have a dutiful friend, some freshly made onion bhajis (below).



14 thoughts on “Prawn Curry with Missi Roti

  1. You made Missi Roti! How did you find them? They are slightly faffier(?) than other breads but I loved the fact that they were so different from the standard Indian breads that you make. I’m so pleased that you’ve given these a go.

  2. This even sounds delicious as I’m reading it before 7am Julie. You’ve got me puzzling if coconut “milk'”is lactose free too. It must be, because no mammals are involved in making it … I’m off to check, happy weekend!

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