Punjabi prawns and paratha

First, make the paratha. Put the flour (500 g) and sugar (1 tsp) into a bowl with 1 tsp salt, 2 tbsp oil and 250ml water. Mix to form a dough and knead for about 5 minutes – you could also do this using a dough hook in a food processor. Cover and leave to rest for 30 minutes.

Divide the dough into 4 balls and leave to rest again for 3-4 minutes.

Dust the balls with a little flour and roll them out as thinly as possible, turning and stretching into large, roughly shaped circles. Brush each with the butter (as needed) and sprinkle with a little more flour. Starting with the edge closest to you, roll one of your circles inwards to form a long roll. Starting at one end of the roll, coil inwards, forming a spiral shape. Cover and leave to one side, then repeat with the rest of the dough.

On a lightly floured surface, roll out the spirals to about 3mm thick. Heat a heavy-bottomed pan over a medium heat and cook each paratha on both sides for a few minutes, brushing with a little extra clarified butter.

Heat 4 tbsp rapeseed oil in a very large wok or pan over a medium heat. Add the garlic (12 cloves), ginger (2 cm) and chillies (4) and cook until soft. Add the butter (50 g), turmeric (1/2 tsp) and garam masala (1 tsp) and cook, stirring constantly, for 3-4 minutes.

Add the tomatoes (1 tin), fish stock (500 ml) and thyme (3 sprigs), then simmer until reduced by half. Add the prawns (2 packs) and cook for a few more minutes, until the prawns are tender and the sauce is thick. Season well, then add the coriander (1 handful).

Divide the prawns between 4 serving bowls, and serve each with a warm paratha.