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.
- 4 puris
- 3 tablespoons ghee or rapeseed (canola) 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
- 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 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.
- Add 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.
- 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. 100ml should do fine. Reduce the sauce as the prawns cook to your desired consistency.
- To serve, 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.
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