Masala Jumbo King Prawns With Fried Roti And Salsa

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and sugar and cook for 4-5 min or until softened

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Chop your tomatoes roughly

Chop your coriander finely, including the stalks

Cut your lime[s] in half

Once the onion has softened, add the chopped ginger, chopped garlic, garam masala, ground cumin, tomato paste, a pinch of sugar and 1 tsp [1 1/2 tsp] [2 tsp] flour

Drain, then add your jumbo prawns to the pan, cook for 2 min or until fragrant

Chop your creamed coconut roughly (if required!)

Once fragrant, stir through the chopped creamed coconut with 150ml [195ml] [275ml] cold water and a pinch of salt

Cook for 4-5 min or until the prawns are cooked through and the sauce has thickened to a gravy-like consistency – this is your masala jumbo prawns

Add the juice of half the lime[s] to a bowl with the chopped tomato and most of the chopped coriander (save some for garnish!)

Season with a pinch of salt and pepper and give everything a good mix up – this is your tomato & coriander salsa

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your roti and cook for 1-2 min on each side or until golden – this is your fried roti

Tip: You may need to do this in batches!