Mumbai Shrimp Roll

In a pan with oil, mix the red onion and carrot (cut into strips). Add salt to taste.

Add the curry powder and cabbage to the mix. Sauté for 5 minutes.

In another pan, sauté the pineapple cubes until golden brown.

Add the peeled Grand Krut prawns and sauté until cooked.

Beat two eggs and mix them with the cooked prawns and pineapple. Let it set at the bottom part.

In a pan, heat the Arabic bread on both sides. Once ready, place it on top of the previous mixture. Flip it and remove it from the fire.

On this base, place the yogurt sauce, the sautéed vegetables, cumin, lime, mint leaves and a pinch of salt.

Roll it up and enjoy!