Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4
Hairy Bikers recipes
From 2007-16
[row]
Ingredients
For the parathas
- 500g/1lb 2oz plain white flour, plus extra for dusting
- 2 free-range eggs, beaten
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp unsweetened condensed milk
- 150ml/5fl oz full-fat milk
- 110g/4oz butter, melted
- 2 tbsp sunflower oil
For the prawns in coconut
- 1 onion, peeled and roughly chopped
- 1 red chilli, trimmed, seeds removed
- 2 garlic cloves
- 4cm/1½in piece fresh ginger, peeled
- 2 tbsp sunflower oil
- 12 fresh curry leaves (available from some supermarkets and Asian grocers)
- 1 tsp black mustard seeds
- ½ tsp methi powder (ground fenugreek)
- pinch asafoetida
- 1 tbsp water
- ½ tsp ground turmeric
- 500g/1lb 2oz jumbo tiger prawns, heads removed, de-veined, tail intact, butterflied
- 200ml/7fl oz coconut milk
- 1 lime, juice only
To serve
- 4 tbsp chopped fresh coriander leaves
- 1 lime, cut into wedges
Method
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For the parathas, blend the flour, eggs, sugar, salt and condensed milk in a food processor (fitted with a dough blade) until well combined.
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Gradually add the full-fat milk in a thin stream, blending continuously, until the mixture comes together as a soft dough.
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Wrap the dough in cling film and chill in the fridge for at least one hour.
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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.
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Brush the dough discs with melted butter using a pastry brush.
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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.)
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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.
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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.
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Repeat the process with the remaining pastry discs.
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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.
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For the prawns in coconut, blend the onion, chilli, garlic and ginger to a paste in a food processor.
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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.
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Add the onion, chilli and garlic paste and fry for 1-2 minutes.
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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.
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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.
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To serve, divide the parathas among four serving plates. Spoon the prawns in coconut alongside. Garnish with the chopped coriander and lime wedges.