If you’ve ever sat down in a good curry house and ordered a starter that completely stole the show, there’s a good chance it was a Prawn Puri. Lightly spiced, delicious prawns served on a soft, fried puri bread. When it’s done right, it’s absolutely incredible.
The beauty of prawn puri is in its balance. You’ve got a rich, slightly tangy prawn masala that’s not too saucy, not too dry, all sitting on a freshly fried puri that soaks up all that flavour. It’s one of those dishes that looks impressive but is actually quite easy to make at home once you understand how it comes together.
What Is Prawn Puri?
Prawn puri is a popular starter dish in British Indian restaurants (BIR). It consists of:
- A thick, spiced prawn curry
- Served on or alongside a freshly fried Puri
The curry is usually:
- Tomato-based
- Slightly tangy (often with lemon or tamarind)
- Lightly spiced rather than overly hot
It’s designed to be eaten by tearing off pieces of puri and scooping up the prawns and sauce.
A Bit of History
Interestingly, prawn puri isn’t a traditional Indian dish you’d commonly find served this way across India. Instead, it’s very much a product of British Indian restaurant culture, where chefs adapted traditional flavours into dishes suited for starters and sharing plates.
The concept comes from combining:
- Indian-style prawn curries
- With fried breads like puri
Over time, it became a staple on curry house menus across the UK, often served alongside other favourites like onion bhajis and samosas.
Ingredients
Fresh ingredients are key to getting the best flavour from this prawn puri recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Oil or ghee
- Star anise
- Cinnamon stick
- Onion
- Garlic and ginger paste
- Green bird’s eye chilli
- Kashmiri chilli powder
- Cumin
- Passata
- Base sauce
- Small peeled raw prawns (shrimp)
- Tomatoes
- Kasoori methi (dried fenugreek leaves)
- Lemons
- Salt
- Homemade puris or fried chapattis
- Chopped coriander (cilantro)
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 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.
- Step 2: Add the onion and fry for about 5 minutes until soft and translucent. Stir in the garlic and ginger paste along with the chillies and cook for another minute.
- Step 3: Add the Kashmiri chilli powder and the cumin and stir it into the onion mixture.
- Step 4: Now stir in the passata and bring to a simmer.
- Step 5: Stir in a ladle of base sauce. Bring this all to a rolling simmer, only stirring if it looks like the sauce is catching to the pan.
- Step 6: Add the prawns and a bit more of the base sauce and simmer until the prawns are pink and almost cooked through. You can add more base if needed. If the curry is looking to dry, add more base. If it's to thin, cook it down.
- Step 7: Stir in the tomatoes and push them down into the sauce. Then add the kasoori methi by rubbing it between your fingers over the curry.
- Step 8: Squeeze the juice of one of the lemons into the sauce and season with salt to taste.
- Step 9: Prepare your puris. These are best fresh and hot. You will find my recipe for easy puris here.
- Step 10: Serve it up! Place one or two puris on a plate and top with the prawn curry. You can garnish with freshly sliced onions, chillies and/or lime wedges if you like.
Variations
There are many different variations of prawn puri. Here are a few I like...
Garlic Prawn Puri: Add extra garlic for a punchier flavour.
King Prawn Puri: Use larger prawns for a more luxurious dish.
Spicy Version: Increase chilli powder or add more fresh green chillies.
Tamarind Prawn Puri: Add a little tamarind paste for extra tang.
Useful Equipment
You don't need a lot of fancy equipment to make prawn puri. The following will come in handy:
- Frying pan or wok
- Mixing bowl
- Rolling pin
- Deep frying pan
- Slotted spoon
Storage and Reheating
Refrigerating
Store prawn curry in the fridge for up to 2 days
Freezing
Not recommended for prawns—they can become rubbery.
Reheating
Reheat gently in a pan over medium heat until just warmed through.
👉 Avoid overcooking the prawns.
Puri Storage
Puris are best fresh, but can be stored for a day and reheated in the oven.
Top Tip
Keep the sauce thick and concentrated.
Prawn puri isn’t meant to be swimming in sauce. A thick masala clings to the prawns and soaks beautifully into the puri.
Final Thoughts
Prawn puri is one of those dishes that really shows how simple ingredients can come together to create something special. It’s quick, packed with flavour and perfect for sharing.
Once you’ve made it at home, you’ll realise just how easy it is to recreate that curry house favourite in your own kitchen. Serve it up hot, tear into that puri and enjoy every bite.
FAQ
Yes, but add them at the end just to heat through.
You can prepare the sauce ahead, but cook prawns fresh for best results.
Absolutely. It’s a great time-saver. You could also fry chapattis. Not quite as good but still delicious.
You've overcooked them. Keep cooking time short.
Related
Looking for other recipes like this? Try these:
Pairing
When served as a starter, all of these will go nicely with prawn puri.
Have you tried this prawn puri recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Prawn Puri
Prawn puri is usually served as a starter in small portions. It is also good as a main. I find it quite addictive so I like to serve it as a main.
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 to 8 homemade puris or fried chapattis
- 3 tbsp finely chopped coriander (cilantro)
Instructions
- 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.
- 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.
- Add the Kashmiri chilli powder and the cumin, followed by the tomato purée and about 250ml (1 cup) of the base curry sauce.
- Bring this all to a rolling simmer, only stirring if it looks like the sauce is catching to the pan.
- 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.
- Stir in the tomatoes.
- When the sauce consistency is to your liking, add the kasoori methi, rubbing it between your fingers into the sauce.
- Squeeze the juice of one of the lemons into the sauce and season with salt.
- 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.
Clive Harrison says
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 says
There is no real difference, just the cooking method and how you prefer to cook them. It's up to you .
Dan
lois kerr says
Where is the recipe for the base curry sauce?
Dan Toombs says
Here is my recipe.
Thanks
Dan
https://greatcurryrecipes.net/2011/06/24/curry-base-sauce/
Mick Taylor says
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 says
Thank you very much.
Dan
Kat says
For time only I have chosen to use the chapitti’s so how do I cook them?
Dan Toombs says
Just fry them in a little oil.
Thanks
Dan
John Donovan says
Hi Dan, I have been making Prawn and Puri for years, and for the first few years I was missing an ingredient that made the difference from those Curry houses in London. What I was missing was 1 teaspoons of picked lime( I use the Indian style Patak's). This addition transforms the dish into something really special.. Also I put in a tablespoon of Major Grey's Mango Chutney for additional sweet and tangy. try it.. you will see the difference..
Dan Toombs says
Thanks for the advice, I'll give that a go!
Dan
Matt says
Hi Dan,
Been meaning to make your prawn puri recipe for a while and finally had time to make the base sauce, which is simmering in the pot as I write this.
Question: your prawn puri recipe page appears to show photos with fresh curry leaves in with the star anise and cinnamon stage, as well as matchstick ginger instead of ginger garlic paste in the following stages. I realise recipes are refined and modified by chefs as a natural evolution, but is the (assumed) curry leaves something you’ve left out deliberately?
Likewise is matchstick ginger just an earlier iteration of the recipe?
Looking forward to testing out the recipe later.
Thanks again!
All best,
Matt
Dan Toombs says
You can use match stick ginger strips in addition to garlic and ginger paste if you like, I enjoy the extra ginger.
Curry leaves are often hard to find so use them if you can get hold of them.
Thanks
Dan
Claire says
Years ago, I’m sure this meal was made using prawn ballychou, a sort of sweet prawn pickle. I can remember making it. But that ingredient has almost vanished from stores.
Re puri, an easier alternative are parathas. I’ve seen and bought them from Morrisons in the past. They’re similarly oily but require a dry frying pan and puff up beautifully. They even offer different flavours.
Dan Toombs says
Yes, I agree we use parathas a lot too and the store bought ones are great.
Thanks
Dan