Prawn Puri Food

PRAWN PURI

Steps:

• For Masala: Fry Onion, ginger, garlic and chilli until soft.
• Add salt and dhania and fry for 1 minute.
• Add vinegar and prawns.
• Fry to reduce fluid to a thich consistency.
• Add cream and heat but don't allow to boil.
• For Puris: Mix all ingredients to make a hard dough.
• Knead well.
• Split into small balls and roll out to 6" diameter circles.
• Deep fry turning once.
• Serve masala poured over puris.
• An excellent starter.

BHUNA PRAWN WITH PURI

Steps:

• Use 4 Delicious Homemade Puris!
• #44025 by Fandoos or My Rotis/Phulkas #90817 (this is if you are like me and do not much care for deep fried stuff;) Heat the 8 tablespoons of oil in a large wok.
• Fry the onions green pepper, ginger and garlic until soft.
• Add the prawns, Stir well.
• Add half the salt (use the rest later to adjust the seasoning), the spices and the Worcestershire sauce.
• 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.
• Leave the heat fairly high and, still stirring, dry the mixture off for about 3-4 minutes till the prawns are cooked.
• 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.
• 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.
• Eat while still warm using your fingers.
• Note: You can use this mixture as a filling in rice pancakes or even wheat flour pancakes.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Steps:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.