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Prawn Puri
Prawn Puri is a modern British recipe (from British Indian Restaurants) for a classic starter of prawns (shrimp) in a spiced tomato base with chilli that's traditionally served on a balloon bread (puri) base. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Puri.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+over-night marinating)
Serves:
4
Rating: 
Tags : BIR CurriesChilli RecipesSpice RecipesBritish Recipes
This is a fairly recent to the British Indian Recipe menu, a starter of deep fried puri breads with a topping of prawns in a spicy tomato masala sauce. Prawn puri is originally a Bangladeshi recipe.
Ingredients:
1 tbsp vegetable oil
1 large onion, sliced
2 garlic cloves, peeled and grated
3cm (1 inch) piece of ginger, peeled and finely grated
3 large tomatoes, peeled and finely chopped
1 green chilli, washed and finely chopped
1 tbsp tomato purée (tomato paste)
1 tbsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
125ml (½ cup) water
450g (1lb) raw peeled prawns (shrimp)
Juice of 1 lime
coriander leaves, to garnish
Method:
Heat the ghee in a large frying pan over medium heat. Once hot, add the onions, ginger and garlic and fry gently for about 5 minutes, until softened but not coloured.
Increase the heat and add the tomatoes. Fry for about 2 minutes then stir in the chilli, tomato purée, garam masala, cumin and turmeric. Stir in the water and mix thoroughly to combine.
Bring to a simmer then add the prawns (shrimp) and cook for 2 minutes, until they are pink and heated through.
Sprinkle over the lime juice, and coriander leaves then serve. Eat this by spooning the prawn masala on top of fresh, home-made puri (balloon bread)
