To make the roti, mix the flour, oil and spinach with a pinch salt and 75ml water. Knead on a floured work surface until you get a smooth dough. Leave to rest for 10 minutes.
Make the masala by mixing the spices. Blend the onion, garlic, ginger and most of the coriander to a paste in a small blender. Fry the paste in 1 tsp oil until fragrant, then add the spice mix
Fry for another minute before adding the tomatoes and bringing to a simmer, and cook for 10 minutes until thickened.
Divide the dough into 2, and roll into thin breads. Dry fry in a frying pan for 3 minutes on each side until cooked and starting to puff up. Keep warm while you make the curry.
Stir the prawns into the curry and cook until pink, then season with lemon juice and scatter over the remaining coriander.
I served with tawa naan
