Balti Curry Shrimp And Roti Pies - cooking recipe

Ingredients

2 tbsp vegetable oil
1 medium onion, coarsely chopped
1 piece (1/2 inch) fresh ginger, grated
1/3 cup balti curry paste
3/4 cup chicken stock
5 large plum tomatoes, coarsely chopped
1 3/4 lbs large shrimp, peeled and deveined
1/2 cup frozen peas
1/4 cup coarsely chopped fresh cilantro
4 None roti bread (substitute naan, if unavailable)

Preparation

Preheat the oven to 425\u00b0F. Oil four 1 1/4-cup baking dishes.
Heat half the oil in large skillet on medium heat. Cook the onion and ginger; stirring, until the onion softens. Add the curry paste and cook, stirring, until fragrant. Add the stock and tomato and bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins or until the tomato is tender. Remove from the heat. Stir in shrimp, peas and cilantro; season. Spoon the mixture into prepared dishes.
Cut two 3 1/2-inch rounds from each roti bread. Place over the filling. Brush with the remaining oil.
Bake about 15 mins or until roti is browned and shrimp is cooked.