- 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
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.