Equipment
Ingredients
Chilli Roti
- 300 g plain flour
- 5 g baking powder
- 4 g salt
- 2 green chilli, finely minced
- 180 ml warm water
- 45 ml vegetable oil
Curry Aromatics
- 30 ml coconut oil
- 1 yellow onion, finely diced
- 4 garlic, minced
- 15 g fresh ginger, grated
- 20 g caribbean curry powder
- 3 g ground turmeric
Curry Body
- 400 g sweet potato, peeled and diced into 2cm cubes
- 400 ml coconut milk, full fat
- 200 ml vegetable stock
- 1 mango, peeled and diced
- 400 g raw king prawns, peeled and deveined
- 1 lime, juiced
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the plain flour, baking powder, salt, minced green chilli, warm water, and 15ml of the vegetable oil. Use your hands to bring the mixture together and knead on a clean chopping board until a smooth, elastic dough forms.
Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rest at room temperature. This relaxes the gluten, making it easier to roll out later.
While the dough rests, heat the coconut oil in a Dutch oven over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onions are soft and translucent.
Stir the curry powder and turmeric into the onion mixture. Cook continuously to bloom the spices until they become deeply fragrant.
Add the diced sweet potatoes to the Dutch oven, tossing to coat in the spices. Pour in the coconut milk and vegetable stock. Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered until the sweet potatoes are fork-tender and the sauce has thickened slightly.
Divide the rested dough into 4 equal portions. Using a rolling pin, roll each portion into a thin circle on a lightly floured surface. Brush lightly with some of the remaining vegetable oil, fold the dough into a half-moon, and roll again into a flat, round disc to create flaky layers.
Heat a cast-iron skillet over medium-high heat. Working one at a time, place a rolled roti into the dry skillet. Cook until bubbles form on the surface, then flip. Lightly brush the cooked side with oil, and cook until golden brown spots appear. Wrap finished rotis in a clean kitchen towel to keep them warm and pliable.
Wash your hands thoroughly after handling raw seafood. Add the diced mango and raw king prawns to the simmering curry. Cook gently until the prawns turn pink, opaque, and reach an internal temperature of 63°C/145°F. Do not boil vigorously or the prawns will become tough.
Remove the curry from the heat. Stir in the fresh lime juice and chopped coriander. Ladle into warm bowls and serve immediately alongside the warm chilli roti for dipping.
Chef's Notes
- Using a slightly under-ripe mango will help it retain its shape in the hot liquid, while a very ripe mango will melt into the sauce, naturally sweetening and thickening the broth.
- For the flakiest roti, ensure your resting time is strictly adhered to. This allows the gluten networks to fully relax, preventing the dough from shrinking back when rolled.
- Always add fresh herbs and citrus juice off the heat just before serving. Cooking them dulls their vibrant flavor and muddy the bright aromas.
- Raw prawn hygiene is paramount. Ensure you wash your hands, chopping board, and knife thoroughly with hot, soapy water immediately after handling the raw seafood.
Storage
Refrigerator: 3 days — Store curry and roti in separate airtight containers.
Freezer: 1 month — Curry freezes well, though mango may soften further upon thawing. Roti can be frozen between sheets of parchment paper.
Reheating: Reheat curry gently in a saucepan over low heat to prevent the prawns from becoming tough. Warm roti in a dry skillet.
