Keralan Parathas with Tiger Prawns In Coconut
|Plain white flour||18 Ounce (500 Gram, Plus Extra For Dusting)|
|Free range eggs||2 , beaten|
|Unsweetened condensed milk||2 Tablespoon|
|Full fat milk||1⁄4 Milliliter (150 Milliliter)|
|Butter||4 Ounce, melted (100 Gram)|
|Sunflower oil||2 Tablespoon|
|Onion||1 , chopped|
|Red chili||1 , deseeded|
|Garlic||2 Clove (10 gm)|
|Fresh ginger root||1 1⁄2 Inch (4 Cm Piece)|
|Fresh curry leaves||12 (Available From Some Supermarkets And Asian Grocers)|
|Black mustard seeds||1 Teaspoon|
|Methi powder||1⁄2 Teaspoon (Ground Fenugreek)|
|Ground turmeric||1⁄2 Teaspoon|
|Jumbo tiger prawns||18 Ounce, heads removed, de-veined, tail intact, butterflied (500 Gram)|
|Coconut milk||7 Fluid Ounce (200 Milliliter)|
|Lime juice||1 Tablespoon (Juice 1 Lime)|
|Chopped coriander leaves||4 Teaspoon|
|Lime||1 , cut into wedges|
1. For the parathas, fit the food processor with a dough blade. Blend the flour, eggs, sugar, condensed milk and 1 tsp salt 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 1 hr.
2. When the dough has chilled, turn it out onto a lightly floured work surface. Roll small, golf-ball-size 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.
3. Pleat each disc into a concertina shape. Pinch the middle and fold gently in half. With the narrow end of the dough facing you, and the pleated side uppermost, coil up tightly, taking care not to allow the concertina to fan out. Now tuck the outer end into the top pleat and squeeze gently.
4. Shape the dough coil back into a ball, then roll it out using a rolling pin, until the disc is 5mm thick and 15cm in diameter. Repeat the process with the remaining pastry discs.
5. Heat the sunflower oil in a frying pan over a medium heat. Add the parathas one at a time and fry for 1-2 mins on each side, or until crisp and golden brown on the outside and soft and flaky on the inside. Keep warm.
6. 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, methi powder and asafoetida, if using, then fry for 20-30 secs, or until fragrant. Add the onion, chilli and garlic paste and fry for 1-2 mins. Add the turmeric and prawns and 1 tbsp just-boiled water, then cook for 1-2 mins or until the prawns are pink and the water has evaporated, stirring well to cover the prawns in the spice mixture.
7. Add the coconut milk and season to taste with salt and freshly ground black pepper. Bring the mixture to a simmer for 1-2 mins, or until the coconut has warmed through and the prawns are cooked. Squeeze over the lime juice.
8. To serve, divide the parathas among 4 serving plates. Spoon the prawns in coconut alongside. Garnish with the chopped coriander and lime wedges.