Kerala Parathas And South Indian Tiger Prawns In Coconut
These flaky and aromatic parathas filled with satisfyingly spiced prawns in a creamy coconut sauce are a delightful combination of textures and flavors. The layers of the parathas soak up the delicious coconut curry, making each bite a harmonious blend of crispness and tenderness, with a burst of zesty lime and fresh coriander tying it all together. This dish is a vibrant and comforting meal that is sure to bring a taste of exotic indulgence to your table.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz plain white flour, plus extra for dusting
- 2 free-range eggs
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp unsweetened condensed milk
- 150ml/5fl oz full-fat milk
- 110g/4oz butter
- 2 tbsp sunflower oil
- 1 onion
- 1 red chilli
- 2 garlic
- 4cm/1½in piece fresh ginger
- 2 tbsp sunflower oil
- 12 fresh curry leaves
- 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
- 200ml/7fl oz coconut milk
- 1 lime
- 4 tbsp chopped fresh coriander
- 1 lime
Instructions
- 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.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
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