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Prawn Puri

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Here it is! This is my favourite prawn puri recipe to date!

Prawn Puri

Delicious prawn puri make amazing starters or mains.

After I wrote my first two cookbooks, so many people asked ‘but where’s the prawn puri recipe?’

Well, here it is! You can judge how good a curry house meal is going to be by their prawn puri. Some chefs simply deep-fry chapattis and call them puris.

They taste good and I highly recommend doing this if you don’t want to go to the effort of making homemade puris.

So if you want to cheat, fry up some chapattis and follow the prawn puri sauce recipe below.

If you want to try this prawn puri recipe the way I love it and make it at home, take some time and make homemade puffy and crispy puris. Here’s my recipe.

making prawn puri

Start by infusing those spices in the oil with the curry leaves.

 

making prawn puri

Stir in the chopped onion and fry until soft and translucent. About five minutes.

This prawn puri recipe is one I have been working on for a while. I would like to include it or one like it in my next cookbook. 

I like it because it is really easy to make. Oh… and it just happens to be out of this world amazing!

 

Stirring garlic and ginger to make prawn sauce

Add the garlic and ginger paste and the match sticked ginger.

making the sauce for prawn puri recipe

Add the tomato puree and stir to combine.

Adding ground spices to pru

Add the ground spices.

making prawn puri

Stir in about 250ml (1 cup) of the base curry sauce and then add the prawns.

Prawn puri is one of the most ordered starters at curry houses. 

Once you make this easy prawn puri recipe, I think you will want to make it all the time. Many restaurants use pre-cooked prawns. Marinated tandoori prawns, for example add a delicious layer of flavour. 

I like to cook this with raw prawns until they are just cooked through. 

making prawn puri

Bring to a simmer and add another cup of the base sauce followed by the fresh tomatoes.

 

cooking prawns for prawn curry

Once the prawns are cooked through, you’re almost there!

 

Adding hers and lemon to prawn curry

Stir in the cream and the kasoori methi and season with salt to taste. A squeeze of lemon or lime is a good touch.

 

 prawn puri

Dig in!

Working ahead

Puris themselves are difficult to make ahead of time. They are always best fresh out of the hot oil. 

That said, you could make them an hour or so ahead of time and the results will still be amazing. 

As for the curry, you can make this a day or two ahead of time. As the flavours develop, it will actually get better. 

I recommend not adding the cream though until you heat it up to serve. 

Here are more curry house curry favourites you might like to try!

Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna

Prawn Puri

Prawn Puri
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp rapeseed (canola) oil or ghee
  • 1 star anise
  • 5cm piece of cinnamon stick
  • 1 onion, finely chopped
  • 2 tbsp garlic and ginger paste
  • 1 green bird’s eye chilli, finely chopped
  • ½ tsp Kashmiri chilli powder
  • 1 tsp cumin
  • 125ml (½ cup) tomato purée
  • 700ml base sauce, heated
  • 450g (1lb) small peeled raw prawns (shrimp)
  • 2 tomatoes, quartered
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 2 lemons (1 quartered)
  • Salt, to taste
  • 4 homemade puris or fried chapattis
  • 3 tbsp finely chopped coriander (cilantro)

Instructions

  1. Heat the oil in a large frying pan or wok over a medium–high heat. Add the star anise and cinnamon and let the flavour of the spices infuse into the oil for about 30 seconds.
  2. Add the onion and fry for about 5 minutes until soft and translucent. Stir in the garlic and ginger paste along with the chilli and cook for another minute.
  3. Add the Kashmiri chilli powder and the cumin, followed by the tomato purée and about 250ml (1 cup) of the base curry sauce.
  4. Bring this all to a rolling simmer, only stirring if it looks like the sauce is catching to the pan.
  5. Now add the prawns and another 250ml (1 cup) of the base sauce and simmer until the prawns are pink and almost cooked through. The sauce will reduce. You can add a little more base sauce if you like a thinner sauce.
  6. Stir in the tomatoes.
  7. When the sauce consistency is to your liking, add the kasoori methi, rubbing it between your fingers into the sauce.
  8. Squeeze the juice of one of the lemons into the sauce and season with salt.
  9. To serve, place one puri or fried chapatti on each of four plates. Divide the prawn curry between the plates and garnish with the coriander and a lemon wedge.

Did you like this recipe?

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I hope you enjoy this prawn puri recipe as much as my family and I do. If you do try it, please don’t be a stranger! Let me know in the comments.

Kat

Saturday 17th of September 2022

For time only I have chosen to use the chapitti’s so how do I cook them?

Dan Toombs

Friday 23rd of September 2022

Just fry them in a little oil. Thanks Dan

Mick Taylor

Thursday 8th of September 2022

The base sauce is now a staple item in my freezer. Takes some time to put together but it works! Especially with this prawn puri recipe. Many thanks Mr Curry Guy..

Dan Toombs

Monday 12th of September 2022

Thank you very much. Dan

lois kerr

Monday 22nd of November 2021

Where is the recipe for the base curry sauce?

Dan Toombs

Tuesday 23rd of November 2021

Here is my recipe. Thanks Dan

https://greatcurryrecipes.net/2011/06/24/curry-base-sauce/

Clive Harrison

Sunday 28th of February 2021

Nice recipe. I'm confused about what you say about restaurants frying chapatis though because your separate puri recipe is just made with chapati flour water and salt. What's the difference, apart from the cooking method of deep-frying them rather than cooking them on the tawa?

Dan Toombs

Monday 1st of March 2021

There is no real difference, just the cooking method and how you prefer to cook them. It's up to you . Dan

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