My kids absolutely loves this prawn puri recipe.
I’ve been asked so many times for a good prawn puri recipe. It seems that everyone who enjoys a good curry loves these treats. A nice crispy puri with a mild prawn sauce that has just a bit of bite… Amazing!
Lately I’ve been making these quite often as my kids can’t seem to get enough of them. The deal is that if I make them on a friday, they have to go for a long family walk on Saturday. It actually works.
If you are serving these for a dinner party, I recommend making them an hour or two before everyone arrives. The puris are best served right out of the oil but few people will know this. Just keep them in a low oven or heat them up in the microwave right before serving. No dinner host wants to be stood over a hot deep fat fryer when there are guests in the house.
The curry can be made up to a day ahead of time. I like to brown the prawns in hot ghee first. The colour adds nicely to the presentation.
Serves 4 as a starter course
4 puri breads – my recipe is here
3 tablespoons ghee or olive oil
800g small fresh peeled prawns
2 tennis ball sized onions finely chopped
2 tomatoes finely chopped
3 green chillies finely chopped (Optional)
1 tablespoon garam masala – my recipe homemade recipe is here.
1 teaspoon ground cumin
Juice of two limes
1 small bunch finely chopped coriander
Salt and pepper to taste
Heat 1 tablespoon of the ghee or olive oil in a large pan or wok.
When hot, add the prawn and brown them on the outside until they are about 80% cooked through. Remove the prawns from the pan and set aside.
Now add the remaining ghee or oil to the pan and toss in your chopped onions. Fry for about 5 minutes stirring regularly until the onions are translucent and breaking apart a bit.
Plop in your chopped tomatoes and stir to combine. Continue frying for about five more minutes. The onions and tomatoes will begin to break down to make a sauce.
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Add a pinch of salt and then the chopped chillies (if using) the garam masala and the cumin.
In go the prawns and just enough water to almost cover them. 200ml should do fine.
Squirt in the lime juice and add the chopped coriander.
Check for seasoning and add salt and pepper to taste.
Lay a warmed puri on each plate. Top with the prawn curry and serve.