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Kerala parathas and South Indian tigerprawns in coconut

IngredientsFor the parathas

500g/1lb 2oz plain white flour, plus extra for dusting

2 free-range eggs, beaten

1 tsp salt

1 tsp sugar

2 tbsp unsweetened condensed milk

150ml/5fl oz full-fat milk

110g/4oz butter, melted

2 tbsp sunflower oil

For the prawns in coconut1 onion, peeled and roughly chopped

1 red chilli, trimmed, seeds removed

2 garlic cloves

4cm/1½in piece fresh ginger, peeled

2 tbsp sunflower oil

12 fresh curry leaves (available from some supermarkets and Asiangrocers)

1 tsp black mustard seeds

½ tsp methi powder (ground fenugreek)

pinch asafoetida

1 tbsp water

½ tsp ground turmeric

500g/1lb 2oz jumbo tiger prawns, heads removed, de-veined, tail intact,butterflied

200ml/7fl oz coconut milk

1 lime, juice only

To serve4 tbsp chopped fresh coriander leaves

1 lime, cut into wedges

Preparation method1. For the parathas, blend the flour, eggs, sugar, salt and condensed

milk in a food processor (fitted with a dough blade) until wellcombined.

2. Gradually add the full-fat milk in a thin stream, blending continuously,until the mixture comes together as a soft dough.

1-2 hourspreparation time

30 mins to 1 hourcooking time

Serves 4

By The Hairy BikersFrom Saturday Kitchen

bbc.co.uk/food

3. Wrap the dough in cling film and chill in the fridge for at least onehour.

4. When the dough has chilled, turn it out onto a lightly floured worksurface. Roll small, golf-ball sized pieces of the dough into ballsusing your hands, then roll them into thin discs using a rolling pin.

5. Brush the dough discs with melted butter using a pastry brush.

6. Fold one dough disc tightly into a concertina shape. (NB. Do notallow the concertina to fan out. The folds should be 1cm/½in apart.)

7. With the thinnest side of the concertina facing upwards, shape thedough concertina into a coil, tucking the outer end of the coil backinto the centre of the coil.

8. Lightly squeeze the dough coil back into a ball, then roll it out using arolling pin, until the disc is 0.5cm/¼in thick and 15cm/6in in diameter.

9. Repeat the process with the remaining pastry discs.

10. Heat the sunflower oil in a frying pan over a medium heat. Add theparathas one at a time and fry for 1-2 minutes on each side, or untilcrisp and golden-brown on the outsides and soft and flaky on theinsides. Keep warm.

11. For the prawns in coconut, blend the onion, chilli, garlic and gingerto a paste in a food processor.

12. Heat the sunflower oil in a frying pan over a medium heat, add thecurry leaves, mustard seeds and methi powder and fry for 20-30seconds, or until fragrant.

13. Add the onion, chilli and garlic paste and fry for 1-2 minutes.

14. Add the water, turmeric and prawns and cook for 1-2 minutes oruntil the prawns are pink and the water has evaporated, stirring wellto cover the prawns in the spice mixture.

15. Add the coconut milk and season, to taste, with salt and freshlyground black pepper. Bring the mixture to a simmer for 1-2 minutes,or until the coconut has warmed through and the prawns arecooked. Squeeze over the lime juice.

16. To serve, divide the parathas among four serving plates. Spoon theprawns in coconut alongside. Garnish with the chopped corianderand lime wedges.

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