Trinidadian Curry Shrimp Roti Wrap
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Ingredients
- 500 g raw king prawns, peeled
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 300 g plain flour
- 1 tsp ground turmeric
- 100 ml coconut milk
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 29.8 g
- Carbohydrate
- 61.6 g
- of which sugars
- 3.9 g
- Fat
- 7.2 g
- of which saturates
- 4.9 g
- Fibre
- 4.3 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with the ground turmeric, a pinch of salt and enough water for a soft dough. Divide into 4, roll thin and cook each on a hot, dry pan for 1-2 minutes per side, to make the roti.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and cook for 1 minute.
- 3
Pour in the coconut milk and simmer for 3 minutes.
- 4
Add the king prawns and simmer for 3-4 minutes until they turn pink and opaque all the way through.
- 5
Spoon the curry shrimp onto the warm roti, fold over and serve.
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