Bhuna Prawn with Puri

Name: Bhuna Prawn with Puri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 300 g peeled big prawns; 8 tbsp vegetable oil; 1 inch fresh ginger; 6 garlic cloves; 3 big red onions; 2 fresh green chilies; 2 tsp salt; 1 tsp ground cayenne pepper; 1 tsp paprika; 0.25 tsp turmeric; 1.5 tsp ground coriander; 1.5 tsp ground cumin; 0.5 tsp garam masala powder; 0.75 tsp halal-certified Worcestershire sauce; 0.5 tbsp tomato puree; 2 big tomatoes; coriander leaves

Prawns, green chilies and coriander cooked in a pan and spiced with ginger and cayenne for a South Asian dish. Finish with cilantro.

25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
Use 4 Delicious Homemade Puris! Fry the onions green pepper, ginger and garlic until soft.
2
Add the prawns, Stir well. Add half the salt (use the rest later to adjust the seasoning), the spices and the Worcestershire sauce.
3
Put the tomato puree and tomatoes in and pour the Balti sauce over everything. Stir violently and break the tomato pieces up with the spoon.
4
Leave the heat fairly high and, still stirring, dry the mixture off for about 3-4 minutes till the prawns are cooked.
4 min
5
Garnish with cilantro (optional). Spread one of the chapatis/ puris on a flat surface. When the prawn mixture is just cool enough to handle, spoon one-quarter of it on to the chapati.
6
Fold into a roll, tucking in the ends. Serve on plates with a wedge of lemon, a little shredded lettuce and slices of cucumber and tomato.
7
Eat while still warm using your fingers.