Try to cook the parathas and the prawns at the the same time
so that all are warm when ready to serve. If that's not
possible, you may need to re-warm the parathas once the prawns
If there are any left-overs, the parathas will keep and can
probably be re-heated in the microwave. Prawns should not
be kept for very long, as they go off very quickly and easily,
but one day should be fine.
0.5 tbsp olive oil
0.25 tsp whole cumin seeds
250 gm frozen raw, shelled, king prawns
0.25 tsp garam masala
a pinch of salt (only use if the prawns have no added salt)
1 tbsp double cream
4 to 6 frozen parathas (Tesco sell them, any Indian
supermarket would too)
Method For The Parathas
Heat a small non-stick frying pan on medium heat with no
fat in it and, when it is warm, put a paratha in it.
Leave for a few minutes until the underside is lightly
browned, then turn over to cook the other side.
Repeat until all the parathas are cooked; the second side
will take less time than the first.
Pile the parathas on a warmed plate so the first ones you
cooked arenít cold by the time youíve finished.
Method For The Prawns
In a large frying pan, heat the coconut fat/olive oil.
When it is quite hot, add the whole cumin seeds and cook
for a few minutes until they are slightly darker in colour and
you can smell them.
Add the prawns, garam masala and salt.
Stir and cook until the prawns are mostly pink; about 5
Remove the prawns from the pan, leaving the juices behind.
Boil the juices for a few minutes until they are reduced to
quite a small amount; you donít want too much sauce.
Add the cream and boil until the sauce is slightly
Check the seasoning and add a pinch of salt if necessary.
Return the prawns to the pan, stir to coat them in the
sauce and rewarm them if theyíve cooled down.