Ingredients

Method

• 6 T sunflower oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 red chillies, chopped
• 2 T curry powder
• 1 t black mustard seeds
• 2 t ground cumin
• 2 t ground coriander
• 1 t paprika
• 1 T turmeric
• 2 lime leaves
• a pinch of grated nutmeg
• 65 ml red wine vinegar
• 1 x 400 g can whole, peeled tomatoes
• 400 g prawns, deveined
• 2 mangoes, cubed
• fresh coconut, grated, to garnish
• fresh coriander, to garnish
For the phulkas
• 140 g wholewheat flour
• 1 t salt
• 1 t oil
• ghee, for serving

Method

Ingredients

Heat 2 T oil in a large frying pan. Sauté the onion, garlic and chilli for a few seconds. Add the spices and stir to coat the onions.

Add 2 T oil, vinegar and tomatoes and simmer for 5 to 10 minutes.

In a separate pan, fry the prawns in the remaining oil until pink, then add to the curry sauce. The prawns can also be braaied.

Arrange the mango cubes on a serving dish, top with the prawns, garnish with coconut and coriander and serve with the phulkas.

To make the phulkas, place the flour and salt in a large bowl. Add a little water at a time to make a really soft, pliable dough. Knead until smooth and elastic.

Add a little oil to coat the dough and knead a bit more. Cover and set aside for 30 minutes.

Shape the dough into lemon-sized balls and roll out very thinly.

Heat a cast-iron pan until smoking hot and cook each phulka for about 1 minute, or until small bubbles start to form. Turn and cook the other side for 30 seconds.

Remove from the heat, spread with ghee on one side and serve hot.

Cook's note: phulkas are also known as chapatis or rotis, and are traditionally served along with Indian meals. For softer phulkas, add a little milk while kneading the dough.

Discover more curry recipes here