M&S RECIPE INSPIRATION
Tony Singh's Punjabi prawns and paratha
Take curry night up a notch with Tony’s spiced Punjabi prawns and a glass of our La Dame en Rose rosé, packed with red fruit and white flower flavours
Ingredients
For the prawns:
- 12 cloves garlic, crushed
- 2cm piece ginger, grated
- 4 red chillies, finely chopped
- 50g butter
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tin (400g) chopped tomatoes
- 500ml fish stock
- 3 sprigs thyme, leaves picked
- 2 packs (260g each) Collection frozen easy-peel raw king prawns
- Handful coriander, chopped
For the paratha:
- 500g plain flour
- 1 tsp sugar
- Clarified butter, for brushing
Method
- First, make the paratha. Put the flour and sugar 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 clarified butter 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, ginger and chillies and cook until soft. Add the butter and spices and cook, stirring constantly, for 3-4 minutes.
- Add the tomatoes, fish stock and thyme, then simmer until reduced by half. Add the prawns and cook for a few more minutes, until the prawns are tender and the sauce is thick. Season well, then add the coriander.
- Divide the prawns between 4 serving bowls, and serve each with a warm paratha.
