Coconut Chutney

1. Heat 2 Tbsp oil in a large frying pan over medium heat. Add the 2 large finely sliced onions and cook for about 8 to 10 minutes until softened and lightly golden. If the pan looks dry, add a little extra oil.
2. Stir in the 1 Tbsp chopped garlic and cook for 1 minute until fragrant.
3. Add the 2 fresh grated coconuts (or 3 cups dry coconut), 1/4 tsp turmeric, 1 tsp chili powder, 1 tsp cumin powder, 1 1/2 tsp Durban masala, 1 tsp sugar, and salt to taste. Stir well to coat the coconut evenly with the spices.
4. If using 3 cups dry coconut, add 1/4 cup water and mix well. Fresh coconut usually releases enough moisture and won’t need additional water.
5. Reduce the heat to low and cook for about 10 minutes, stirring occasionally. The coconut should soften and absorb all the flavours without becoming dry.
6. Stir in the 2 chopped green chili peppers and 1/4 cup chopped dhania. Cook for another 2 minutes.
7. Taste and adjust the salt if needed.
8. Serve warm, at room temperature, or chilled alongside curries, biryanis, rotis, grilled meats, or sandwiches.

Fire Kissed Durban Prawns

Marinate the Prawns

1. Place the 500 g washed, peeled, and deveined prawns into a large bowl.
2. Add salt to taste, 1 tsp Durban masala, 1 tsp coriander masala, 1/2 tsp chili powder, 1/4 cup tomato sauce, 1/4 tsp ginger garlic paste, 1/2 tsp cumin masala, 1 Tbsp peri peri, and 1 Tbsp honey.
3. Mix everything thoroughly until the prawns are evenly coated.
4. Cover and refrigerate for 1 hour. If you’re short on time, 30 minutes will still give good flavour, but 1 hour is ideal.

Option 1: Butter Sautéed Prawns

1. Heat 1 Tbsp butter in a large frying pan over medium high heat.
2. Add the marinated prawns in a single layer. Avoid overcrowding the pan. Cook in batches if necessary.
3. Sauté for 2 to 3 minutes per side, or until the prawns turn pink and opaque.
4. Drizzle over the remaining 1 Tbsp melted butter and toss gently before serving.

Option 2: Oven Baked Prawns

1. Preheat the oven to 350⁰F (180⁰C).
2. Thread the marinated prawns onto skewers.
3. Arrange on a lined baking tray and brush with 2 Tbsp melted butter.
4. Bake for 8 to 10 minutes, turning once halfway through cooking.
5. Cook only until the prawns are pink and opaque. Overcooking can make them rubbery.
6. Brush with any remaining melted butter before serving.

Serving Suggestions

1. Serve with rice, grilled vegetables, fresh salad, garlic naan, chips, or as part of a seafood platter.

Peppery Mini Rotis

Dough

1. In a large bowl, combine 2 cups flour, salt to taste, and 1 Tbsp crushed black pepper.
2. Gradually add about 3/4 cup hot water, a little at a time, mixing until a soft dough forms. You may need slightly more or less water depending on the flour.
3. Add the 6 Tbsp oil and knead until incorporated.
4. Mix in the 1/2 finely chopped green pepper.
5. If the dough feels sticky because of the moisture from the green pepper, sprinkle in a little extra flour until you have a soft, manageable dough.
6. Knead for 5 to 6 minutes until smooth.

Layers

1. Divide the dough into 8 equal balls.
2. Roll each ball into a thin circle.
3. Spread a small amount of the 2 Tbsp softened butter over each circle.
4. Roll or fold each circle into a roti ball, creating layers inside.
5. Place the roti balls on a tray, cover, and refrigerate for 1 hour.

Roll and Cook

1. Remove the chilled dough balls from the refrigerator.
2. Roll each one into a small, slightly thick roti, approximately 5 to 6 inches across.
3. Heat a heavy frying pan or tawa over medium heat.
4. Add a little extra oil or ghee for frying.
5. Cook each roti for about 2 to 3 minutes per side, turning as needed until lightly browned with golden spots and cooked through.
6. Brush lightly with additional butter if desired and serve warm.

Serving Suggestions

• Serve with curries, stews, grilled meats, chutneys, or enjoy them warm straight from the pan.

If you prep smart:

• Make chutney while the prawns are marinating
• Make roti dough during that same hour
• Cook everything close together at the end