All Recipes

Prawn Masala with Saffron Rice and Raita

Serves 4
  • Steps
  • Ingredients


  • For the Roti, place the flour and salt into a medium bowl. Add 5 tablespoons of water and mix to make a soft but non-sticky dough.
  • Add oil and knead on a lightly floured bench until smooth. Wrap in cling film and aside in the fridge for 20 minutes.
  • Remove from fridge and divide dough into 8 evenly sized pieces. Roll each piece out thinly into a round. Fold in half then fold in half again to create a 4 layer triangular shape. Roll out, again, until approximately 15cm wide. Repeat with remaining dough.
  • Heat a large frypan over medium heat. Add roti and cook on each side until golden, about 1 minute.
  • Remove from pan, cover roti with a warm tea towel to keep warm and set aside.
  • For the Rice, place the rice in a medium saucepan. Add 4 cups of water, salt and saffron and bring to a boil.
  • Cook for 12-14 minutes or according to packaging instructions. Drain then return rice to saucepan, cover with lid and set aside, keeping warm.
  • For the Raita, place saffron and 100ml of hot water into a small bowl and set aside to infuse.
  • Place yoghurt in a small bowl with 2 teaspoons water. Add smoked paprika, toasted cumin, borage flowers, salt, and pepper and mix well.
  • Drizzle with 1 tablespoon saffron water, reserving remaining saffron water for the Prawn Masala. Cover and set aside in the fridge.
  • For the Prawn Masala, clean prawns, slice in half and set aside. Reserve 2 heads, lightly crush and set aside.
  • Place oil in a large frypan and set over medium heat. Add cardamom pods, 1 cinnamon stick, 4 cloves, bay leaves and curry leaves and cook until curry leaves blister. Reduce heat to low, add onions and birds eye chilli and fry gently until lightly golden, about 5 minutes.
  • Meanwhile place ginger and 4 garlic cloves into a mortar and pestle and pound to a paste. Add the paste to the frying onion and chilli mixture and cook, stirring, until fragrant, about 1 minute.
  • Add the tomatoes, tomato paste, turmeric, chilli powder and salt and stir well.
  • Add reserved, bruised prawn heads, and cook, stirring frequently, until sauce is reduced, well caramelised and a dark colour. Remove prawn heads.
  • Add reserved (from Raita) saffron water and stir through. Remove from heat and set aside.
  • Place a small pan on a low to medium heat. Add coriander seeds, cumin seeds, remaining cinnamon stick, remaining 4 cloves, and dried chilli to the pan and toast until fragrant. Transfer spices to a mortar and pestle.
  • Place uncooked rice in the hot pan and toast until fragrant. Transfer rice to the spices in the mortar and pestle and crush to a fine powder.
  • Add the remaining 4 garlic cloves to the powder and pound to a paste. Set aside.
  • Return pan of sauce to a medium high heat. Add prawns and stir until prawns are cooked through. Add the reserved spice and garlic paste and stir through. Add lemon juice and stir.
  • To serve, place the Prawn Masala in a serving bowl and garnish with slices of ginger and coriander.
  • Place the Raita in small ramekin and sprinkle with paprika and borage flowers.
  • Place the rice in a bowl and serve with Roti on the side.

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