Doubles with Coconut Curried Prawns

Preparation

Pillowy flatbreads – or baras – are loaded up with aromatic prawns and a spicy cucumber garnish, giving you the flavours of the Caribbean. Freeze your leftover coconut milk to pop into smoothies and curries.

1. For the baras, combine the flour, sugar, yeast, salt and spices, and add to a stand mixer. Mix on a medium-low speed using a dough hook, gradually adding 300ml warm water, until completely incorporated. Continue mixing until the dough is smooth and a bit sticky, about 4-5 minutes. Tip into a lightly oiled bowl, cover and leave to rise for 1-1½ hours.
2. For the curry, finely dice the onion and pepper, crush the garlic, and trim and finely chop the spring onions. Heat the oil in a deep saute pan over a medium heat. Add the onion and peppers and saute for 5 minutes until softened. Add the garlic, spring onion and spices and cook for a further 2 minutes. Add the tomato paste and cook for a further minute, then stir in the coconut milk with 50ml water and the thyme stalks. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the prawns and cook for another 5 minutes until cooked through. Season lightly to taste.
3. For the chutney, grate the cucumber into a sieve set over a bowl. Sprinkle over 1 teaspoon of salt and leave to sit for 5 minutes. Use a spoon to press any excess liquid out of the cucumber and transfer to a bowl. Chop the garlic cloves and chilli (remove the seeds depending on your heat preference). In a mini food processor, blitz together the coriander, lime juice, garlic cloves and chilli, with or without seeds, with 1 tbsp of water until paste-like. Stir into the cucumber and chill until needed.
4. Add the vegetable oil to a wide, deep saucepan until about 2cm deep. Heat to 180°C, on a medium heat. Meanwhile, turn the dough out onto a floured work surface and divide into 12 balls. Lightly grease your hands and flatten out each ball of dough into a rough 13-14cm diameter round. Carefully place 2 dough rounds into the hot oil and fry for 15 seconds; the dough will puff up. Flip and fry for another 15 seconds, by which point the dough should be puffy all over, cooked through and lightly golden. Transfer to a large baking tray lined with kitchen paper. Repeat with the remaining dough rounds. Once all the dough is cooked, cover the baking tray with foil and leave to rest for 5 minutes – the final texture should be pillowy, soft and chewy. Gently reheat the prawn curry and serve spooned onto the baras with the cucumber chutney.