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)
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