CURRIED PRAWN ALOO POTATO PARATHA

ALOO PARATHA - PAN FRIED POTATO FLATBREAD

225g wholewheat flour

1 tsp salt

2 tbsp ghee

125ml warm water

250g potatoes

1 tbsp lemon juice

1 onion fine chopped

2 tbsp chopped coriander

1 tbsp melted butter for brushing

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp garam masala

Sift the flour and salt into a large bowl, in the centre add the ghee, then pour in the water and mix to form a dough ball.  Knead for approx 10 minutes till springy.  Rest under a damp tea towel at room temperature for 60 minutes.

Boil the potatoes in their skins, drain and peel off the skins, mash with all the ground spices, lemon juice, onion, coriander and a pinch of salt mixing well.

Take the dough and knead again for 5 minutes, divide the dough into 10 equal balls.  Roll out a ball into a 6 inch circle and spread a portion of the mashed potato on half of the dough circle.  Fold the other half over to make a semi-circle.

Brush one side with melted butter and fold over again making a quarter, dust with flour and roll out again to double its size, pan fry in a hot dry non stick pan 2 minutes on one side and 1 minute on the other then brush with 2 tsp melted butter each side and pan fry each side for 30 seconds.

CURRY PRAWNS

20 raw tiger prawns
4 cloves garlic chopped
1 small shallot fine diced
2 tbsp ghee
1 tsp curry powder
1/4 tsp cumin powder
1/2 tsp garam  masala
1/2 tsp turmeric
1/4 tsp coriander powder
Fresh coriander chopped

In a moderate pan melt the ghee and fry the garlic and shallot, add the prawns and cook for 2 minutes, add all the spices and a dash of water only if the spices start to stick, but there should be enough ghee to stop this.  Place on top of the pan fired potato flat bread and sprinkle with chopped coriander.