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Prawn, Sweet Potato and Lime Curry with Chilli and Black Pepper Roti Bread
A tangy, filling prawn and sweet potato curry served with quick-made spicy handmade roti flatbreads.
Seafood
Bread
Spicy
Curry
Sweet Potato
Prawn
Estimated Nutrition
Calories
629.1
kcal / serving
2516.4 kcal total
Carbs
68.7
g
per serving
274.8 g total
Fat
27.1
g
per serving
108.5 g total
Protein
27.6
g
per serving
110.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
4
tsp
Baking Powder
Fruits
1
piece
Lime
juice only
GrainsCereals
200
g
Plain Flour
plus extra for dusting
Liquids
400
ml
Coconut Milk
one can
250
ml
Vegetable Stock
NutsSeeds
1
tsp
Dried Chilli Flakes
to taste
1
tsp
Black Pepper
cracked
1
tsp
Sea Salt
fine
2
tsp
Desiccated Coconut
2
tbsp
Curry Powder
medium or hot
OilsFats
4
tsp
Sunflower Oil
Seafood
225
g
Jumbo King Prawns
raw and peeled
Vegetables
2
piece
Sweet Potato
peeled and cut into 1cm cubes
4
cm
Fresh Root Ginger
peeled and cut into thin strips
1
piece
Red Chilli
seeds removed and finely chopped
75
g
Sugar Snap Peas
75
g
Baby Corn
halved lengthways
1
bunch
Spring Onions
trimmed and sliced
Method
1
Mix flour, baking powder, chilli, pepper, salt, and 125ml water into a soft dough.
2
Knead dough for 10 minutes by hand and rest in a warm place for 20 minutes.
3
Preheat oven to 110°C and heat two frying pans over medium heat.
4
Divide dough into four balls and roll each into a thin 18cm circle.
5
Cook each roti in a teaspoon of oil for two minutes per side until golden.
6
Fold cooked roti in half and keep warm in the oven on a baking tray.
7
Toast desiccated coconut in a large pan for 3 minutes until brown and set aside.
8
Toast curry powder for two minutes, then stir in sweet potato, ginger, and chilli.
9
Add coconut milk and stock, bring to a boil, then simmer until potato is nearly tender.
10
Add sugar snaps and corn for 5 minutes, then cook prawns until pink.
11
Stir in spring onions and lime juice before serving with toasted coconut and roti.