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Prawn, sweet potato and lime curry with chilli and black pepper roti bread
Fruit and vegetables
2
sweet potatoes
, peeled and cut into 1cm/½in cubes
4cm/1½in piece fresh root
ginger
, peeled, cut into long thin strips
1/5
Scotch bonnet chilli
or 1 red chilli, seeds removed (optional), finely chopped
75g/2½oz
baby corn
, halved lengthways
1 bunch
spring onions
, trimmed and sliced
1
lime
, juice only
Tins, packets and jars
1-2 tsp
dried chilli
flakes, to taste
1 x 400g/14oz can
coconut milk
Cooking ingredients
200g/7oz plain
flour
(or a mixture of 50g/1¾oz wholemeal
flour
and 150g/5½oz plain
flour
), plus extra for dusting
4 tsp
baking powder
1 tsp cracked
black pepper
1 tsp fine
sea salt
4 tsp
sunflower oil
2 tsp
desiccated coconut
2 tbsp medium or hot
curry powder
250ml/9fl oz
vegetable stock
75g/2½oz
sugar
snap peas
Meat, fish and poultry
225g/8oz raw, peeled jumbo king
prawns
(defrosted if frozen)
Back to recipe
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