Kerala parathas and South Indian tiger prawns in coconut

Kerala parathas and South Indian tiger prawns in coconut
Summary Not available
Total time : 2 hrs 30 mins
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Kerala parathas and South Indian tiger prawns in coconut

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Seafood, South India
Person: 4
Calories: 263kcal


  • 250 g white flour plus extra for dusting
  • 2 free-range eggs beaten
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp condensed milk
  • 100 ml milk
  • 100 g butter melted
  • 2 tbsp sunflower oil
  • 1 onion peeled and roughly chopped
  • 1 red chilli seeds removed
  • 2 garlic cloves
  • 1 inch ginger peeled
  • 2 tbsp sunflower oil
  • 12 curry leaves
  • 1 tsp mustard
  • 2 tsp methi powder
  • 1 tbsp water
  • 5 tsp Turmeric powder
  • 500 g tiger prawns butterflied
  • 100 ml coconut milk
  • 1 lime juice
  • 4 tbsp coriander
  • 1 lime cut into wedges


  • For the parathas, blend the flour, eggs, sugar, salt and condensed milk in a food processor (fitted with a dough blade) until well combined
  • Gradually add the full-fat milk in a thin stream, blending continuously, until the mixture comes together as a soft dough
  • Wrap the dough in cling film and chill in the fridge for at least one hour
  • When the dough has chilled, turn it out onto a lightly floured work surface
  • Roll small, golf-ball sized pieces of the dough into balls using your hands, then roll them into thin discs using a rolling pin
  • Brush the dough discs with melted butter using a pastry brush
  • Fold one dough disc tightly into a concertina shape
  • (NB
  • Do not allow the concertina to fan out
  • The folds should be 1cm/½in apart
  • ) With the thinnest side of the concertina facing upwards, shape the dough concertina into a coil, tucking the outer end of the coil back into the centre of the coil
  • Lightly squeeze the dough coil back into a ball, then roll it out using a rolling pin, until the disc is 0
  • 5cm/¼in thick and 15cm/6in in diameter
  • Repeat the process with the remaining pastry discs
  • Heat the sunflower oil in a frying pan over a medium heat
  • Add the parathas one at a time and fry for 1-2 minutes on each side, or until crisp and golden-brown on the outsides and soft and flaky on the insides
  • Keep warm
  • For the prawns in coconut, blend the onion, chilli, garlic and ginger to a paste in a food processor
  • Heat the sunflower oil in a frying pan over a medium heat, add the curry leaves, mustard seeds and methi powder and fry for 20-30 seconds, or until fragrant
  • Add the onion, chilli and garlic paste and fry for 1-2 minutes
  • Add the water, turmeric and prawns and cook for 1-2 minutes or until the prawns are pink and the water has evaporated, stirring well to cover the prawns in the spice mixture
  • Add the coconut milk and season, to taste, with salt and freshly ground black pepper
  • Bring the mixture to a simmer for 1-2 minutes, or until the coconut has warmed through and the prawns are cooked
  • Squeeze over the lime juice
  • To serve, divide the parathas among four serving plates
  • Spoon the prawns in coconut alongside
  • Garnish with the chopped coriander and lime wedges


No extra notes


Calories: 263kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 653mg | Potassium: 338mg | Fiber: 2g | Sugar: 11g | Vitamin A: 373IU | Vitamin C: 30mg | Calcium: 128mg | Iron: 2mg

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