1 onion, chopped
1 garlic clove
5 cm piece ginger, grated
400 g tin chopped tomatoes
150 g raw king prawns
1 lemon, juiced
1 dried chilli, or a pinch of flakes
1 tsp ground cumin
1 tsp black peppercorns, crushed
½ tsp turmeric
1 tsp ground coriander
150 g wholemeal bread flour
1 tsp olive oil
100 g spinach, blanched, drained and chopped finely
- To make the roti, mix the flour, oil and spinach with a pinch salt and 75ml water. Knead on a floured work surface until you get a smooth dough. Leave to rest for 10 minutes.
- Make the masala by mixing the spices. Blend the onion, garlic, ginger and most of the coriander to a paste in a small blender. Fry the paste in 1 tsp oil until fragrant, then add the spice mix. Fry for another minute before adding the tomatoes and bringing to a simmer, and cook for 10 minutes until thickened.
- Divide the dough into 2, and roll into thin breads. Dry fry in a frying pan for 3 minutes on each side until cooked and starting to puff up. Keep warm while you make the curry.
- Stir the prawns into the curry and cook until pink, then season with lemon juice and scatter over the remaining coriander.