Step 1

For roti, melt 1/2 tsp coconut oil in a frypan over high heat. In batches, cook paratha for 45 seconds each side or until golden. Repeat with another 1/2 tsp coconut oil and remaining paratha. Tear into pieces and toss with remaining ingredients in a bowl. Season and set aside.

Step 2

To make curry, heat coconut oil in a large heavy based frypan over medium heat. Cook the onion, garlic and ginger, stirring, for 4-5 minutes until softened. Add curry leaves and stir to combine. Rinse prawn heads, then add to pan. Cook for 3-4 minutes, then add spices and chilli, and cook for 1 minute or until fragrant.

Step 3

Combine stock and milk powder in a bowl, then add to pan. Increase heat to high and bring to a simmer for 10 minutes or until thickened. Remove prawn heads and discard. Add prawn meat and cook for a further 10 minutes or until prawns are cooked through.

Step 4

Combine the chilli dressing ingredients in a bowl. Season and set aside.

Step 5

To serve, place prawns in a serving dish and top with kottu roti. Garnish with betel leaves, coconut flakes and peanuts. Drizzle with curry sauce and chilli dressing.