Welcome back to RueDoesFood on ACShub! It’s been a while since I’ve posted, but as usual it’s lovely to be writing again! I’ve recently made a page for RueDoesFood on Instagram (@ruedoesfood) as well for those of you who would like to keep updated on my latest recipes!
Today I will be sharing a Curry Prawns and Roti recipe that I am sure you will love! This actually was the first time I’ve made Curry Prawns before, and it was literally based on trial and error. Nevertheless, I must say the whole thing went down a treat- especially with the homemade roti and fried plantain. Roti is a pan-cooked bread that is made in the Caribbean but also in some parts of Asia as well. Instead of cooking rice as I usually do, I decided to give roti a go!
What you will need:
Curry Prawns – (marinate over night preferably)
- 400g cooked king prawns
- 1 tsp thyme
- 1 tbsp curry powder (plus extra for the sauce)
- 1tsp cumin
- 1 tsp paprika
- 1/2 tsp chilli powder
- Salt and black pepper
- 2 tbsp Oil
- 100-150 ml coconut milk
- 1 diced tomato
- 1 diced onion
- 3 cloves of crushed garlic
- Scotch Bonnet
- Frozen chopped sweet peppers or 1 1/2 sweet peppers (half of red, green, yellow
Roti- Makes 6 roti
- 1 cup self rising flour
- 2 cups bread flour
- 1 1/4 cup water
- 1/4 tsp salt
- 3/4 cup oil
- Add thyme, curry powder, cumin, paprika and chilli powder to the king prawns. Allow the prawns to marinate overnight or for 2-3 hours before cooking.
- With a pan on medium heat, add oil and a tsp of curry powder and garlic and allow it to fry for a minute or two. The curry powder should change from its slightly golden colour to a brown colour.
- Add in diced sweet peppers and tomato and let it soften for about 3-4 minutes.
- Once softened, add the coconut milk into the vegetable mixture as well as another teaspoon or two of curry powder. Stir well and allow to simmer for 5 minutes.
- Add the king prawns into the sauce and allow them to cook for a further 3 minutes. If you have raw prawns, cook them until they are completely pink. Thinly slice 1/4 of scotch bonnet and add it to the prawns or alternatively just let it boil whole in the curry. Depending on your preference, you may add more scotch bonnet or none at all- it’s completely up to you!
6. For the roti, in a bowl add both the bread flour and plain flour, salt and water and mix with your hands until it is well combined into a soft dough. Knead the dough until it has a smooth consistency and no clumps. You may add more water/flour if the texture of the dough is too dry or sticky. Cover and leave the dough to rest for 15-20 minutes.
7. Split the dough into 6 and with a rolling pin, roll out the dough to a 5 mm thickness. Brush the dough in oil and make a slit in it as pictured below. From one side of the slit, fold the dough and continue all the way round to form a cone-like shape. In order to incorporate moisture from oil into the entirety of the dough, knead it together with your hands and set aside. Repeat this process for all of the dough sections.
8. Place a frying pan or a crepe pan on medium heat and roll out one of the dough sections to a 5mm thickness. Once rolled out, put onto the ungreased pan to cook for 1 minute then flip onto the other side and brush with oil. Flip it again and then cook for another minute. Repeat for all of the dough and you are ready to serve!
Thanks again for reading my post and if you do have any questions about the recipe or there is something you are not sure about feel free to drop a comment below
Whose food? Rue’s Food!
For more recipes go to www.ruedoesfood.wordpress.com