Pol roti with devilled prawns

1. For the pol roti, blend the onion, chillies and curry leaves together in a food processor until finely chopped. Tip into a bowl and add the remaining ingredients, adding a few drops of water if needed, to bring together into a fairly firm dough (when rolled out into a disc, the edges of the dough should crack slightly). Leave to rest, covered in cling film, for at least 30 minutes.

2. Roll pieces of dough out into 5cm discs twice the thickness of a £1 coin (you should make 22-24). Heat a dry, non-stick pan or well-seasoned cast iron pan over a high heat then reduce the heat to medium and cook the rotis, in batches, for 4-5 minutes, flipping halfway through. The key is not to use oil or fat when cooking the rotis and to cook them in a hot, dry pan. (You can make these up to 24 hours ahead – just store wrapped in clean kitchen paper and in an airtight container. When ready to serve, reheat in a pan or in the oven, with a sprinkling of water if they seem dry.)

3. To cook the prawns, heat the oil in a wok over a medium heat. Add the ginger and garlic and stir-fry until golden brown. Add the red onions and fry for 5 minutes until slightly softened. Add all the remaining ingredients, except the salad onions and coriander, and stir-fry over a medium-high heat for 5-6 minutes. Take off the heat and spoon over the pol rotis; serve sprinkled with the salad onions and coriander.