Prawn Puri is one of my personal favourites. Imagine the most delicious masala Prawns served on top of a soft delicious Puri!
Heat oil and ghee, then add Cinnamon.
Cook for a minute, then add Onions. Cook for 10 – 15 minutes till golden brown. You can make a start on the Puri Dough at this stage.
Add Ginger, Garlic and Green Chilli and cook for 1 – 2 minutes.
Stir in Tomatoes. Cover and cook on low for 10 minutes.
Add ground spices (kashmiri chilli, cumin, turmeric, salt) with a little water. Cook for 5 minutes on medium low. Then add Garam Masala and cook for a minute.
Add Prawns and cook for 3 – 4 minutes. You may need to cook them a little longer, depending on the prawns you are using.
Add Fenugreek and cook for 1 minute. Turn off the heat and squeeze over some lemon.
To make the Puris, combine flour and oil in a bowl and then add remaining ingredients. Slowly pour in water mixing as you go until a dough is formed. Leave to rest for 10 - 20 minutes.
Form into balls and cut into rounds or roll out into one large circle and then use a cookie cutter to cut into rounds.
Deep fry until they puff up, float to the top and are golden brown.
Place a Puri on a plate and top with prawns.
Garnish with chopped cucumber, onion and tomato and drizzle over tamarind and yoghurt.
This prawn recipe is delicious served as a starter, main or side alongside any Curry, Biryani, Rice, Roti or Paratha.
Fridge – Prawn recipes are best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two. The Puris are best made fresh on the day.
Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. You can reheat them in the microwave too.
Freezer – I would not recommend freezing cooked prawns.
Prawns require very little cooking. Over cooking makes them rubbery and tough.
A squeeze of Lemon Juice before serving helps to bring the flavours together
This recipe is quite similar to my Masala Fish recipe. You can use fish instead if you prefer.
The base of the recipe is what makes it. So make sure you allow the onions to take on colour.
You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly.
Prawns require very little cooking. Over cooking makes them rubbery and tough. Any longer then 9 – 10 minutes is too much.
To make a creamy version, add 1/2 cup of creamed coconut or coconut milk towards the end of cooking.
A squeeze of Lemon Juice before serving helps to bring the flavours together.
Puri - You can bind the Puris with milk instead. This makes for slightly thicker puris which do not absorb as much oil.
You can blend the masala to make for a smooth curry.
I've recently discovered that Puris can be air fried for a healthier option. I will be testing this soon and will update!