Maldivian Prawn Curry With Flatbreads

A fragrant tropical prawn curry featuring homemade spice paste, tamarind stock, and fresh handmade flatbreads brushed with ghee.

Dinner Seafood Flatbread Spicy Curry Prawns

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

46.6g

per serving

186.4 g total

Fat

33.8g

per serving

135.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Pulp

Dairy

Butter

unsalted

Fruits

tbsp

Coconut

fresh, grated

piece

Date

chopped

GrainsCereals

200

Plain Flour

Liquids

Vegetable Stock

200

Coconut Milk

NutsSeeds

piece

tbsp

tbsp

tsp

tbsp

tbsp

tbsp

0.5

tsp

Salt

tbsp

Red Amaranth Cress

optional garnish

tbsp

Coriander Cress

garnish

OilsFats

tbsp

Ghee

melted

Seafood

600

Tiger Prawn

heads and shell removed, tails on and cleaned

Vegetables

piece

Onion

small, finely chopped

Ginger

fresh root, grated

Method

Heat a wok, add spice paste, 200ml tamarind stock, dates, and coconut milk, then cook for 4-6 minutes.

Fry prawns in butter for 1-2 minutes per side and stir into the curry sauce.

Blend spice paste ingredients with a little water until smooth.

Mix flour, salt, and water into a smooth dough and divide into 4 pieces.

Roll dough into circles, char on a hot griddle pan, and brush with melted ghee.

Serve curry in a bowl garnished with cress alongside the flatbreads.

Simmer tamarind stock ingredients in a large pan for 20-30 minutes and sieve.