- Cook Time: 5 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 tbsp vegetable oil
- 30 g butter
- 2 chapattis
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cm ginger, peeled and grated
- 1 green chilli, finely chopped
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 2 tomatoes, de-seeded and chopped
- 2 large handfuls cooked North Sea prawns
- 1 tsp fresh mint leaves
Tips and Suggestions
North Sea prawns are juicy and have a clean flavour, faintly like salmon or sea trout, and more delicate than their warm water cousins. Their prime drawback is that they are usually cooked straight after the catch, and then shrink drastically during the second cooking, unless you just warm them through. They're responsibly fished, mostly using trawl nets that are fitted with exit doors for by-caught fish.
1. Heat the oil and half the butter together in a frying pan and fry the chapattis, one at a time, until golden on both sides. Wrap in foil to keep warm.
2. In the same pan, heat the remaining butter until foaming. Add the onion and garlic and cook for 2 minutes until golden, stirring constantly.
3. Add the ginger and chilli.
4. Stir in the turmeric, cumin and coriander. Cook for a further minute.
5. Add the tomatoes and cook for 30 seconds.
6. Finally, add the prawns and cook for a further 2-3 minutes until heated through.
7. Spoon the mixture over the warm chapattis, scatter over the mint leaves and serve with a little cooling yoghurt on the side.
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