Prawn curry served in deep fried roti!
Makes 2 portions - macros per portion, excluding the roti:
248 Calories / 6.4g Carbohydrates / 11.7g Fat / 31g Protein / 1.6g Fibre
Macros per portion, including 2 Ketoroma Roti per portion:
486 Calories / 9.2g Carbohydrates / 35.8g Fat / 32.9g Protein / 13.5g Fibre
It's difficult to calculate macros for the deep-fried roti - we've estimated 10g coconut oil is absorbed into each roti.
As with all UK labels, the fibre has already been deducted from the carbohydrate value. Learn more about carbs vs net carbs here.
100g Cherry Tomatoes
20g Ghee (or other fat e.g. butter, coconut oil)
3 Garlic Cloves
Optional: Small green chilli, finely diced (the one we used was quite mild, so we added a sprinkle of chilli flakes too)
2 tsp Garam Masala
1 tsp Ground Cumin
1 tsp Turmeric
1 tsp Salt (adjust to taste)
350g Fresh Prawns (increase the weight slightly if using frozen)
A squeeze of lime juice
A sprinkle of chopped coriander
Cooking coconut oil - enough to fill the pan with 1 inch of oil. Most of this will be leftover and can be re-used.
Alternative to the Ketoroma Roti: try the Coconut Roti recipe!
Deep-frying the roti
Finely chop the shallots, garlic and ginger, and slice the cherry tomatoes in half.
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.
After around 5 minutes, the tomatoes should have broken down and most of the moisture should have gone.
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.
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.
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
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!
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.
Repeat with the other roti - we used 2 per portion.
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.
Spoon the curry into the roti bowls. Sprinkle a little extra coriander on top, and enjoy!