Directions

1. Finely chop the shallots, garlic and ginger, and slice the cherry tomatoes in half.

2. Heat the ghee in a pan over a medium heat and add the shallots, tomatoes, garlic and ginger. Allow these to soften for a couple of minutes. The tomatoes should begin to break down when pressed with a spatula. The heat should be low enough that they don’t burn.

3. After around 5 minutes, the tomatoes should have broken down and most of the moisture should have gone.

4. Keeping the heat low, add the chilli (if you’re using it), garam masala, cumin and turmeric. Combine with the vegetables to create a fairly dry paste.

5. If you’d like to have a smooth sauce, you can remove the mixture from the pan at this point, blitz it in a small food processor / blender, and return it to the pan.

6. Add the passata and turn the heat up to medium to get the sauce bubbling. Add the prawns and cover the pan with a lid to allow them to cook through until thoroughly re-heated.

Deep-frying the roti

1. Heat the coconut oil in a pan wide enough to fit the roti. Let the oil reach 170°C, then use tongs to place a roti into the oil. It should sizzle immediately!

2. After just a couple of seconds, remove the roti from the pan and place in a small bowl, gently bending the roti around to form the shape of the bowl.

3. Repeat with the other roti - we used 2 per portion.

To serve

1. Remove the lid from the pan with the pawn curry in - increase the heat if you’d like the sauce to reduce down for a couple of minutes.

2. Spoon the curry into the roti bowls. Sprinkle a little extra coriander on top, and enjoy!