Indian Prawn Omelette Wraps

cook 20 mins
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon finely chopped fresh root ginger
  • 1/2 teaspoon ground cumin
  • 200 g (7 oz) small raw peeled prawns
  • 2 tomatoes, chopped
  • 4 eggs, beaten
  • 1 teaspoon garam masala
  • 1 green chilli, finely chopped
  • handful of coriander, chopped
  • salt and pepper
  • 4 warmed chapattis, to serve
  • Heat 1 tablespoon of the oil in a frying pan. Add the onion and cook for 5 minutes until softened, then add the garlic, ginger and cumin and cook for a further 1 minute. Stir in the prawns and cook for 3 minutes, then add the tomatoes and cook until the prawns are pink and cooked through.
  • Mix together the eggs, garam masala and chilli and season well. Heat 1/2 tablespoon of the remaining oil in a small, nonstick frying pan. Add one-quarter of the egg mixture and swirl around the pan. Stir once, then leave to cook for 1–2 minutes until starting to set. Spoon over one-quarter of the tomato prawn mixture and top with a little coriander. Place on a warmed chapatti and fold in half. Repeat with the remaining ingredients.
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