This is a simple but tasty recipe, perfect for a weeknight meal. Parathas are a popular unleavened Indian flatbread, traditionally served at breakfast.

Ingredients: Parathas (makes about 6)

250g wholemeal flour (or you can use plain if preferred)

1/2tsp salt

125ml water (varies slightly depending on flour)

Ghee or sunflower oil

Prawn Curry

2 x onions, sliced

20g fresh root ginger, grated

1x fresh chilli halved, deseeded and sliced (or more if you like it hot)

4 x garlic cloves, crushed

1 x green pepper, quartered, deseeded and sliced

2 tbsp. vegetable oil

1 tbsp. turmeric

1 tbsp. ground coriander

1 tbsp. garam masala

1 tbsp. curry powder

1 x 400g tin chopped tomatoes

1 x tbsp. tomato puree

100g creamed coconut or 1 x 400g tin coconut milk

600g raw, large prawns, peeled

Handful chopped coriander

1 x lemon, juiced


In a bowl, add flour, salt and water. Mix and then knead for around five minutes until you have a smoot, soft dough. Cover and set aside for 30-45 minutes. When shaping parathas there are different techniques. I pinch a medium-sized ball from the dough. Use your fingertips to flatten and then lightly dust with some flour. Roll into a circle of about 4 inches diameter with your rolling pin. Spread some ghee onto the dough circle. Fold the right side to the middle, spread again with ghee, fold the left side on top of this, spread with ghee, fold up the bottom, spread with ghee again then fold over the top half so you are left with a small layered square. Now begin to roll the folded paratha, adding more flour if needed to avoid sticking, roll into a circle of about 6 inches diameter.

Heat a large pan brushed with ghee on high – add the paratha and very soon bubbles should appear – heat until coloured spots appear then flip, gently pressing the paratha with a spatula or wooden spoon.

For the curry, fry the onions, ginger and garlic in oil on a low heat until soft. Stir in the turmeric, coriander, curry powder and garam masala then fry for another minute or so. Add the tomatoes and coconut, cook through until simmering then take off the heat. Blend to a purée with hand blender.

Return the mixture to the pan (add water if too thick), add chopped chilli, sliced pepper then simmer for 10 minutes. Add salt and pepper to taste, then stir in the prawns and cook for a few minutes more until they turn pink – avoid overcooking or they’ll become tough. Finally, add fresh coriander and lemon juice and serve.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www. or phone 0141 378 0385 to book. Twitter @ Chefgtownsend Instagram- @ chef.g.townsend