AN EXPLOSION OF SPICES - PRAWN PURI-FECT

13TH MARCH 2021

BACK TO RECIPES

Having grown up in a fabulous Gujarati household, most of our conversations or family occasions revolved around food. This recipe reminds me of home, but it's done with twist - perfect as a starter to impress friends and family but also as a light main. It's a real crowd pleaser - ditch that Indian takeaway menu I say and have a go at this recipe. I promise you'll love it and will be coming back for more!

INGREDIENTS FOR PRAWN CURRY

  • 500g raw, peeled king prawns (not the tiny shrimps if you can help it!)

  • 1 onion, minced 

  • 3 garlic cloves, minced 

  • Tinned tomatoes

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • Half teaspoon turmeric

  • Half teaspoon garam masala

  • Half teaspoon red chilli powder (optional, adjust to taste)

  • 3 tablespoons oil

  • 2 cloves, 1 cinnamon stick

  • Coriander - for garnish

  • Lemon wedges - for garnish

  • Half teaspoon salt (adjust to taste)

INGREDIENTS FOR HOMEMADE FLUFFY NAAN - MAKES 5-6 MEDIUM 

  • 260g self raising flour

  • 200g greek yoghurt

  • Pinch salt

  • Flour for dusting

  • Butter for applying after cooked

METHOD FOR PRAWN CURRY

  •  Add oil to your saucepan - into the oil add the cloves and cinnamon stick

  • When hot, add the diced onions and stir over a medium heat until translucent and slightly brown in colour 

  • Add minced garlic and mix - be careful not to let it burn, approx 30 seconds

  • Go in with the tomatoes (I like to blend them when the come out of the tin so they're smooth in the curry) - about 3 ladles full / half a can

  • Mix together over medium / low heat

  • Add the dry spices - cumin powder, coriander powder, turmeric, chilli powder, garam masala, salt, black pepper and mix well

  • Add a splash of water if the spices look like they're sticking and mix until it's blended together

  • Leave on low heat until the oil rises to the top and the sauce looks done - approx 7 mins

  • Go in with the prawns - ensure they are defrosted if you're using frozen ones

  • Mix well and keep on medium heat - they will cook real fast so don't overdo it!

  • Add water if you like more of a gravy, but remember you want a thick sauce for this dish

  • Once cooked, add a splash of lemon and the chopped fresh coriander

METHOD FOR FLUFFY NAANS / PURI

  •  Put the flour in a bowl and add the pinch of salt and the yoghurt

  • Mix well until it all comes together - you may need to get your hands in there!

  • It should be well mixed but fine if it has a slightly sticky texture 

  • Divide the dough into pieces, I usually get 6 out of this measurement

  • Roll the pieces into a round ball and dust with lots of flour

  • Use a rolling pin to roll out into about 10-12cm discs - not too thin but thicker than a chappati

  • Heat a frying pan on the hob and get it nice and hot

  • Add a dash of oil and go in with the rolled out naan

  • Cook lightly on one side then turn over, you'll see it start to bubble up

  • Apply pressure to get it fluffy and keep moving it around the frying pan

  • It won't take more than 3 mins to cook

  • Remove and keep warm in a foil, apply butter, chilli flakes and coriander for garnish if you like

  • Serve with the prawn curry on top and a lemon wedge / some finely diced red onions for crunch

  • Enjoy!