Goan-Style Jumbo Prawn & Coconut Curry With Stuffed Roti
It's all about the roti in this melty takeaway twist. You'll cook juicy jumbo prawns in a creamy coconut curry before serving with chilli, spring onion and cheese stuffed roti. Finish with a side of charred green beans and fluffy rice.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Add your basmati rice and 250ml [325ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, trim, then slice your spring onions
Slice your green chilli[es] finely
Grate your cheddar cheese finely
Boil a kettle
Top half your rotis with the sliced green chilli (can't handle the heat? Go easy!), grated cheese, 2/3 of the sliced spring onion (you'll use the rest later!) and a grind of black pepper
Place the remaining rotis on top so you end up with 1 roti sandwich per person, then add them to a baking tray (or two!) and put the tray[s] in the oven for 6-7 minutes or until the cheese has melted
Once done, top the roti[s] with a small knob of butter – this is your chilli cheese roti
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Drain your jumbo prawns
Once hot, add the drained prawns and cook for 3-4 min or until starting to brown
While the prawns are cooking, trim your green beans
Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the trimmed green beans with a pinch of salt and cook for 5-6 min or until tender and slightly charred – these are your charred green beans
Dissolve your creamed coconut in 150ml [200ml] [250ml] boiled water with your tamarind paste and mango chutney – this is your coconut stock
Once the prawns are starting to brown, add the remaining sliced spring onion, ginger & garlic paste, tomato paste, curry powder and ground turmeric to the pan and cook for 1 min or until fragrant
Once fragrant, add the coconut stock and cook for 3-4 min or until the sauce has slightly reduced and the prawns are cooked through – this is your Goan-style Jumbo prawn & coconut curry
Cut the chilli cheese roti into quarters
Serve the Goan-style Jumbo prawn & coconut curry next to the basmati rice with the charred green beans and chilli cheese roti quarters to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, gluten, milk, mollusc, nut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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