Shelina Permaloo served up a speedy Mauritian style coconut curry with king prawns and a cumin & turmeric roti bread on John and Lisa’s Weekend Kitchen.

The ingredients: 3 to 5 tbsp vegetable oil, 2 spring onion, 1tbsp of garlic & ginger paste, 2 red chillies sliced length-ways, 1 large tomato finely chopped, 1tbsp coriander stalk finely chopped, 10 curry leaves, 1/4 tsp fennel seeds, 1/4 tsp coriander seeds, 1/2 cinnamon stick, 3tbsp medium masala powder, 200ml water, 200ml coconut milk, Size 8/12 prawns x 16 (the extra large prawns – easiest to buy frozen), Coriander & Coconut Flakes to garnish and Salt to taste.

For the roti: 300g plain flour, 75ml vegetable oil, 100-150ml warm water or enough to create a soft dough, Pinch salt, 1/4 tsp turmeric powder and 1/2 tsp cumin seeds.

See recipes by Shelina in her book titled The Island Kitchen: Recipes from Mauritius and the Indian Ocean available from Amazon now.