Ready. Steady. Cook!
- In a large pot heat oil, cook onion, garlic and ginger until translucent.
- Add all spices stirring consistently for 4-5 mins. Spices will release their aroma.
- Lower heat to medium, add tomatoes and cook for 5 mins until mushy.
- Add potatoes and water, simmer gently for 15 mins or until potatoes are cooked through.
- Add coconut milk and simmer for a further 10 mins.
- Cook prawns on a griddle pan for a smokey flavour or a frying pan with oil.
- Divide soup between 4 - 6 serving bowls adding cooked prawns to each bowl.
- Garnish with basil leaves.
- Heat Chapati as per packet instructions and serve.
1 pkt Raj's classic, garlic or traditional chapati
1 brown onion - finely diced
1 tsp crushed garlic
1 tsp crushed ginger
2 tbsp oil
1 tbsp ground tumeric
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp ground cloves
salt and pepper to taste
1 tsp ground cumin
2 1/2 cups water or vegetable stock
3 tomato's - diced
200g chat potatoes - cut into quarters
500g green prawns, shells removed - tail on
Basil leaves to garnish
1 can of coconut milk
Tip: Try making a soup bowl using chapatis. Simply push chapati into a 10 cm pie dish sprayed with oil and bake at 170 degrees for 8 - 10 min or until browned.