• DO THIS STEP 1st – Place saffron and 100ml of hot water into a small bowl and set aside to infuse. This infusion will be used throughout the recipe.

For the Roti

• I use THIS recipe for the Roti.
• Heat a large frypan over medium heat. Add roti and cook on each side until golden, about 1 minute.
• Remove from pan, cover roti with a warm tea towel to keep warm and set aside.

For the Rice

• You can use a rice cooker.

  If using a pot: place the rice in a medium saucepan. Add 4 cups of water, salt and saffron and bring to a boil.
• Cook for 12-14 minutes or according to packaging instructions. Drain then return rice to saucepan, cover with lid and set aside, keeping warm.

For the Raita

• Can be done the day before.
• Place saffron and 100ml of hot water into a small bowl and set aside to infuse.
• Place yoghurt in a small bowl with 2 teaspoons water. Add smoked paprika, toasted cumin, borage flowers, salt, and pepper and mix well.
• Drizzle with 1 tablespoon saffron water, reserving remaining saffron water for the Prawn Masala. Cover and set aside in the fridge.

For the Prawn Masala

• Clean prawns, slice in half lengthwise and set aside. Reserve 2 – 3 heads, lightly crush and set aside.
• Place oil in a large frypan and set over medium heat. Add cardamom pods, 1 cinnamon stick, 4 cloves, bay leaves and curry leaves and cook until curry leaves blister. Reduce heat to low, add onions and birds eye chilli and fry gently until lightly golden, about 5 minutes.
• Meanwhile place ginger and 4 garlic cloves into a mortar and pestle and pound to a paste. Add the paste to the frying onion and chilli mixture and cook, stirring, until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, turmeric, chilli powder and salt and stir well.
• Add reserved, bruised prawn heads, and cook, stirring frequently, until sauce is reduced, well caramelised and a dark colour. Remove prawn heads.
• Add reserved (from Raita) saffron water and stir through. Remove from heat and set aside.
• Place a small pan on a low to medium heat. Add coriander seeds, cumin seeds, remaining cinnamon stick, remaining 4 cloves, and dried chilli to the pan and toast until fragrant. Transfer spices to a mortar and pestle.
• Place uncooked rice in the hot pan and toast until fragrant. Transfer rice to the spices in the mortar and pestle and crush to a fine powder.
• Add the remaining 4 garlic cloves to the powder and pound to a paste. Set aside.
• Return pan of sauce to a medium high heat. Add prawns and stir until prawns are cooked through. Add the reserved spice and garlic paste and stir through. Add lemon juice and stir.
• To serve, place the Prawn Masala in a serving bowl and garnish with slices of ginger and coriander.
• Place the Raita in small ramekin and sprinkle with paprika and borage flowers.
• Place the rice in a bowl and serve with Roti on the side.