Trinidadian Roti

( Curried prawns in split pea - flat bread )

One of the most popular street foods in Trinidad is ?? roti ??, which can best be described as curry parcels - flat breads wrapped around various curries and then eaten like a hot sandwich. Roti vendors are found throughout Trinidad and Tobago , but one of the best places is in St James, down Port of Spain.The secret of this prawn filling is the ?? green seasoning ?.

900 g raw medium sized prawns , peeled and deviened
1 teaspoon finely chopped garlic
3 tablespoon curry powder , preferably Trinidadian
4 tablespoon water
1 large onion , finely chopped
2 tablespoon vegetable oil
2 medium potatoes , cut into cubes , boiled for 5 minutes and drained
1 teaspoon salt
1 Scotch bonnet chilli , deseeded and finely sliced
125 ml water
1 tablespoon finely chopped ?? chandon beni or 2 tablespoon finely chopped coriander leaves
6 Dhalpurie Roti or use plain roti

1 bunch spring onions , coarsely chopped
2 tablespoon coarsely chopped chives
2 tablespoon coarsely chopped parsley
3 tablespoon chopped chandon beni or coriander leaves
4 garlic cloves , peeled
4 tablespoon water

Put all the ingredients into a food processor or blender with 4 tablespoon water and process until very finely chopped , almost pureed. ( This makes more seasoning than is needed for the recipe, but the remainder can be kept in fridge for up to 1 week. For keeping longer , substitute 1 tablespoon cane or white vinegar for all the water . )

Season the prawns with the garlic , half the onion and 4 tablespoon of the green seasoning , tossing well. Set aside for 30 minutes.

Mix the curry powder with 4 tablespoon of water to make a paste.

Heat the oil in a frying pan , add the remaining onion and cook for 6 minutes to soften. Add the curry paste and cook for one more minute.

Stir in potatoes and cook on low heat for five minutes.

Add the prawns with the salt and chilli and stir for one to two minutes to coat the prawns with the curry mixture.

Put 125 ml water and cook on high heat for three to five minutes or until the prawns have turned pink and are cooked through. Do not overcook, or the prawns will become tough.

Stir in the chandon beni or chopped coriander leaves and serve hot, wrapped in a roti.