Prawn Puri Recipe Uk

Tender prawns in a delicious, spicy tomato masala, served on a crisp and light deep fried puri. There’s no wonder prawn puri is one of the most popular starters in Indian restaurants. Now it’s time to make your own! If you've got any prawns leftover, why not try them with this mouth-watering Marie Rose Sauce.

There’s something about the combination of the spicy tomato masala sauce and the subtly sweet, tender prawns that really makes the mouth water.

Prawn puri is such a simple recipe and is really quick to make. In fact, it’s barely 15 minutes! It’s just a matter of sizzling up the onions, garlic and ginger, along with the spices and tomatoes, then adding the prawns.

The Famous King Prawn Puri

The actual “puri” part of this recipe is made separately… check out my light, fluffy gluten free puri recipe and make it alongside this one that makes prawn puri. It’s the perfect way to mop up all the delicious juices and is the traditional way to serve up this dish.

Puri (sometimes called ‘poori’) is normally served up as a starter – you’ve probably seen it in your local Indian restaurant – although you could also make it as a main meal.

It’s a type of bread that is deep-fried without the use of yeast or any other raising agent. Puri is often made with whole wheat flour, although my gluten free version uses chapati flour.

Chewy's Bhuna Prawn On Puri 2014.

This bread is of Bangladeshi origin, although you’ll find it all over the Indian sub-continent. Even though you can find it in many Indian restaurants, don’t let that mislead you to believing it is of Indian origin! 

This prawn puri is a recipe of two halves: the prawns and the tangy, spicy and rich masala sauce – a combination of garlic and ginger, onions, garam, fresh tomatoes and tomato puree.

It’s a starter that’s very popular in India but is actually of Bangladeshi origin. It’s something you have to try if you love Indian cuisine and spicy foods. 

King Prawn On Puri

King prawns are always a good bet in a prawn curry. Big, juicy and tender, they also soak up a lot of the juices.

Another big, tasty type of prawn is tiger prawns. You can get both king and tiger prawns with heads and shells removed. I highly recommend them for this prawn puri recipe.

You can also buy fresh prawns from a fish market. It’s great to buy fresh ingredients, but be aware that you are adding prep time by having to remove the shells and heads of the prawns. If you’ve got the time, go for it!

King Prawn Puri (indian #1)

Prawns should never smell fishy. If they do, don’t get them. Instead, they should smell fresh and clean and should look moist.

Small prawns take around 2 minutes and medium sized prawns take around 3–4 minutes. Large prawns need a little longer – around 5–8 minutes.

The key to knowing when prawns are cooked is their colour. Raw, uncooked prawns are a translucent grey colour. Cooked prawns turn an opaque white with a bit of pinky, reddish colour.

Spiced King Prawn Curry Recipe

It’s safe to cook prawns from frozen, but I wouldn’t recommend it. You’ll most likely end up with rubbery overcooked prawns, which would be a waste of a delicious ingredient.

Only kidding. If prawns aren’t your thing you can easily make this recipe with skinless, boneless chicken pieces. It’ll be just as delicious.

You can use either oil or ghee in this prawn puri. If you do use oil, go for vegetable oil or something with a neutral flavour.

Forget Dieting Forever: Prawn Puree

Ghee is a form of clarified butter that is very popular in Asian cooking. It’s made by melting regular butter. This separates the liquid fats and milk solids. The milk solids are then removed.

Ghee has a high smoking point, making it great for curries, which often need to be cooked over a high heat. It also has a very distinctive nutty taste, which makes it perfect for curries, and it also has some health benefits.  

As I mentioned before, my gluten free puri is perfect for this recipe. It’s a deep-fried bread that’s traditionally made in India to accompany prawn curry.

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Yes! It brings a rich tomato taste to the masala sauce. You can substitute it with tomato concentrate or sun dried tomato paste.

Yes, kashmiri chilli powder is a great ingredient to use in prawn puri. It’s popular in Indian food and brings moderate heat and a real vivid red colour.

You’ll know the sauce is done when the tomatoes have completely collapsed into the sauce. It will have turned thick and glossy. 

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Lime juice and coriander are really important parts of this prawn puri recipe. They add a final flourish. Lime brings an important tang to the prawn puri, while coriander adds a refreshing, earthy citrus taste.

Prawn puri is actually a Bangladeshi prawn starter commonly found on Indian restaurant menus. It comprises a tomato-based prawn curry served on top of an Indian fried bread, called puri. Delicious!Prawn Puri is one of my personal favourites. In this recipe the most delicious masala Prawns are served on top of a soft delicious Puri with crispy edges!

In this recipe juicy prawns are cooked in pretty much the same way as in this recipe and then served with a hot crispy edged, soft middle puri.

Minding Bellies Well

I learnt to make Puri via my aunt. She adds toasted or untested cumin seeds and 1/2 - 1 tsp of sugar and salt to the dough. To me, they are perfection. I love the hint of sweetness.

Ghee and Oil – Any oil with a high smoke point is great here. Veg Oil/Sunflower Oil or Coconut Oil are good options.

Onions - These form the base of any thick curry. Cooking them till they are golden brown enhances the sweetness and flavour.

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Cinnamon Stick - This can be left out but I've found that it adds so much in terms of aroma. You can use ground cinnamon instead.

Add ground spices 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.

Snacks And Starters

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.

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.

Prawn Poori Royals India In Covent Garden Restaurant

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.

Prawns require very little cooking. Over cooking makes them rubbery and tough. Any longer then 9 – 10 minutes is too much.

I've recently discovered that Puris can be air fried for a healthier option. I will be testing this soon and will update!

Indian Prawn Curry Recipe

Puri - You can bind the Puris with milk instead. This makes for slightly thicker puris which do not absorb as much oil.

**if you make something from tiffin and tea, i wouldloveto see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Prawn Puri is one of my personal favourites. Imagine the most delicious masala Prawns served on top of a soft delicious Puri! They taste good and I highly recommend doing this if you don’t want to go to the effort of making homemade puris.

King Prawn Masala Curry

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.

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!

Prawn Puri Starter

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.

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

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

Jamie Oliver Prawn Puri 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.

Hi Dan, Been meaning to make your prawn puri recipe for a while and finally had time to make the base

Bir Curry (8): Prawn Puri