Kerala parathas and South Indian tiger prawns in coconut

Summary Not available

  • white flour (plus extra for dusting)
  • 2 free-range eggs (beaten)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp condensed milk
  • full-fat milk
  • 110g/4oz butter (melted)
  • 2 tbsp sunflower oil
  • 1 onion (peeled and roughly chopped)
  • 1 red chilli (seeds removed)
  • 2 garlic cloves
  • fresh ginger (peeled)
  • 2 tbsp sunflower oil
  • 12 leaves
  • 1 tsp mustard seeds
  • 5 tsp powder
  • pinch asafoetida
  • 1 tbsp water
  • 5 tsp ground turmeric
  • tiger prawns (butterflied)
  • coconut milk
  • 1 lime (juice only)
  • 4 tbsp coriander leaves
  • 1 lime (cut into wedges)
  1. For the parathas, blend the flour, eggs, sugar, salt and condensed milk in a food processor (fitted with a dough blade) until well combined

  2. Gradually add the full-fat milk in a thin stream, blending continuously, until the mixture comes together as a soft dough

  3. Wrap the dough in cling film and chill in the fridge for at least one hour

  4. When the dough has chilled, turn it out onto a lightly floured work surface

  5. Roll small, golf-ball sized pieces of the dough into balls using your hands, then roll them into thin discs using a rolling pin

  6. Brush the dough discs with melted butter using a pastry brush

  7. Fold one dough disc tightly into a concertina shape

  8. (NB

  9. Do not allow the concertina to fan out

  10. The folds should be 1cm/½in apart

  11. ) 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

  12. Lightly squeeze the dough coil back into a ball, then roll it out using a rolling pin, until the disc is 0

  13. 5cm/¼in thick and 15cm/6in in diameter

  14. Repeat the process with the remaining pastry discs

  15. Heat the sunflower oil in a frying pan over a medium heat

  16. 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

  17. Keep warm

  18. For the prawns in coconut, blend the onion, chilli, garlic and ginger to a paste in a food processor

  19. 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

  20. Add the onion, chilli and garlic paste and fry for 1-2 minutes

  21. 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

  22. Add the coconut milk and season, to taste, with salt and freshly ground black pepper

  23. Bring the mixture to a simmer for 1-2 minutes, or until the coconut has warmed through and the prawns are cooked

  24. Squeeze over the lime juice

  25. To serve, divide the parathas among four serving plates

  26. Spoon the prawns in coconut alongside

  27. Garnish with the chopped coriander and lime wedges

No extra notes


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