Prawn Masala Dosa with Coconut Chutney

Ingredients

• 400 g raw king prawns
• 500 ml dosa batter (ready-made)
• 60 g desiccated coconut
• 2 green chillies
• 20 g fresh ginger
• 3 garlic cloves
• 1 tsp ground turmeric
• 1 tsp mustard seeds
• 3 tbsp sunflower oil
• 20 g fresh coriander

Method

1. 1

   Blitz desiccated coconut, one green chilli, half the ginger, a pinch of salt and 100ml water in a blender to make a chunky coconut chutney. Set aside.

2. 2

   Heat 2 tbsp oil in a frying pan. Add mustard seeds and let them pop, then add minced garlic, remaining ginger and sliced green chilli. Fry for 1 minute.

3. 3

   Add prawns and turmeric to the pan. Cook for 3–4 minutes until pink and cooked through. Season and stir in coriander. Keep warm.

4. 4

   Heat a large non-stick pan over high heat and brush with a little oil. Ladle in enough dosa batter to coat the base thinly and swirl to spread. Cook for 2 minutes until the edges crisp.

5. 5

   Spoon a quarter of the prawn masala along the centre of the dosa, fold in half and slide onto a plate. Repeat for remaining dosas.

6. 6

   Serve immediately with the coconut chutney alongside.