Wednesday, 20 March 2013

King prawn Keralan Coconut curry, pilau rice and roti for #BoothsCheers

Our #Boothscheers parcel contained 2 packs of sauces from The Spice Tailor by Anjum Anand, our first dish was a King Prawn Keralan coconut curry, following the instructions on the pack (but ommitting the half additional red dried red chilli) creating a great supper dish was very quick and very easy. We were very impressed with the fresh flavour of the sauce and the gorgeous bright but not glaring sauce colour. I used king prawns for our dish but it would also be great with chunky white fish such as cod or hake, the only other addition was a sprinkling of fresh coriander leaves. Delicious served with a pilau rice and homemade roti.

Roti for those of you not in the know is the quick and easy authentic flatbread ideal for scooping curry sauces and lentil dhals, made in moments and absolutely delicious I can't understand why more people don't make it, rather than buying nasty pre packed naan.


  • 100g strong wholemeal bread flour
  • pinch of salt
  • 50ml ish of water

Mix all in a bowl until you have a smooth dough, roll and knead for a few minutes, then divide the dough into 6 pieces roughly the same size, now on a floured board roll them out into rough shaped circles about 12 - 15cm across. Now heat a good sized chunk of butter or ghee in a frying pan and fry the roti on both sides until lightly golden and puffy, serve warm with the curry.

1 comment:

Hummingbird Girl said...

Wow looks delicious

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