coconut shrimp curry with roti jala

Name: Coconut Shrimp Curry With Roti Jala
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: ## ROTI JALA; 2 cup(s) all-purpose flour; 1 cup(s) coconut milk; 1 cup(s) water; 1 large egg; 1 teaspoon(s) salt; 2 tablespoon(s) olive oil, plus more for cooking; 2 - drops yellow food coloring (optional); ## COCONUT SHRIMP CURRY; 1 pound(s) shrimp peeled and deveined; ## CURRY PASTE; 1/3 cup(s) plain yogurt; 2 teaspoon(s) lemon juice; 1 teaspoon(s) ground turmeric; 1 tablespoon(s) Garam Masala; 1 teaspoon(s) Kashmiri chili; 1 teaspoon(s) ground cumin; 1 tablespoon(s) grated ginger; 3 clove(s) garlic, minced; ## CURRY SAUCE; 1 cup(s) tomato sauce; 2 1/2 cup(s) coconut milk; 2 tablespoon(s) brown sugar; 1 tablespoon(s) ghee or butter; salt to taste; cilantro, for serving if desired; basmati rice, for serving (optional)

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Jul 28, 2025

Roti Jala is a lace crepe served with Singapore Shrimp Curry, much like a piece of naan.

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

ROTI JALA
2 cups all-purpose flour
1 cup coconut milk
1 cup water
1 large egg
1 teaspoon salt
2 tablespoons olive oil, plus more for cooking
2 - drops yellow food coloring (optional)
COCONUT SHRIMP CURRY
1 pound shrimp peeled and deveined
CURRY PASTE
1/3 cup plain yogurt
2 teaspoons lemon juice
1 teaspoon ground turmeric
1 tablespoon Garam Masala
1 teaspoon Kashmiri chili
1 teaspoon ground cumin
1 tablespoon grated ginger
3 cloves garlic, minced
CURRY SAUCE
1 cup tomato sauce
2 1/2 cups coconut milk
2 tablespoons brown sugar
1 tablespoon ghee or butter
salt to taste
cilantro, for serving if desired
basmati rice, for serving (optional)

How To Make coconut shrimp curry with roti jala

Step 1

For the Roti Jala: Mix the flour and salt together. In a separate bowl, mix the coconut milk, water, egg, and oil together. Whisk into the flour mixture.

Step 2

Add the yellow food coloring if using. Place the batter in a squeeze bottle. Add a flat pan over high heat. Once the pan is hot, turn the heat down to medium and drizzle a little oil over the top. Hold the squeeze bottle about 6 inches above the pan. Squeeze the batter out in a circular motion, creating a lacy pattern. Once the batter cooks enough to start lifting from the pan, roll it into a cylinder shape and transfer to a plate. Continue until the batter is used up.
Step 3

For the curry: Mix the curry paste ingredients together and then reserve 1/4 cup for the sauce. Add the shrimp to the remaining paste and stir, covering the shrimp, and let it marinate.
Step 4

Place a saucepan over medium heat. Add the reserved curry paste to the pan with the coconut milk, sugar, and salt. Bring to a gentle simmer and add the butter. Add the shrimp and the marinade into the sauce and cook until the shrimp is pink. Remove from heat. Serve with the Roti Jala over rice if desired.
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