Ingredients

• 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
• 1 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 Asian grocers)
• 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
• 4 tbsp chopped fresh coriander leaves
• 1 lime
• cut into wedges

Directions

• For the parathas
• blend the flour
• eggs
• sugar
• salt and condensed milk in a food processor (fitted with a dough blade) until well combined.
• Gradually add the full-fat milk in a thin stream
• blending continuously
• until the mixture comes together as a soft dough.
• Wrap the dough in cling film and chill in the fridge for at least one hour.
• When the dough has chilled
• turn it out onto a lightly floured work surface. Roll small
• golf-ball sized pieces of the dough into balls using your hands
• then roll them into thin discs using a rolling pin.
• Brush the dough discs with melted butter using a pastry brush.
• Fold one dough disc tightly into a concertina shape. (NB. Do not allow the concertina to fan out. The folds should be 1cm/½in apart.)
• With the thinnest side of the concertina facing upwards
• shape the dough concertina into a coil
• tucking the outer end of the coil back into the centre of the coil.
• Lightly squeeze the dough coil back into a ball
• then roll it out using a rolling pin
• until the disc is 0.5cm/¼in thick and 15cm/6in in diameter.
• Repeat the process with the remaining pastry discs.
• Heat the sunflower oil in a frying pan over a medium heat. Add the parathas one at a time and fry for 1-2 minutes on each side
• or until crisp and golden-brown on the outsides and soft and flaky on the insides. Keep warm.
• For the prawns in coconut
• blend the onion
• chilli
• garlic and ginger to a paste in a food processor.
• Heat the sunflower oil in a frying pan over a medium heat
• add the curry leaves
• mustard seeds and methi powder and fry for 20-30 seconds
• or until fragrant.
• Add the onion
• chilli and garlic paste and fry for 1-2 minutes.
• Add the water
• turmeric and prawns and cook for 1-2 minutes or until the prawns are pink and the water has evaporated
• stirring well to cover the prawns in the spice mixture.
• Add the coconut milk and season
• to taste
• with salt and freshly ground black pepper. Bring the mixture to a simmer for 1-2 minutes
• or until the coconut has warmed through and the prawns are cooked. Squeeze over the lime juice.
• To serve
• divide the parathas among four serving plates. Spoon the prawns in coconut alongside. Garnish with the chopped coriander and lime wedges.