This Prawn Puri is a delicious and flavorful dish made with juicy prawns in a rich, spiced curry sauce. Served with crispy puris or fried chapattis, it’s a perfect dish for a special meal. The best part? It’s quick and easy to make at home!

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Ingredients Needed:

2 tbsp rapeseed (canola) oil or ghee
1-star anise
5cm piece of cinnamon stick
1 onion, finely chopped
2 tbsp garlic and ginger paste
1 green bird’s eye chili, finely chopped
½ tsp Kashmiri chilli powder
1 tsp cumin
125ml (½ cup) tomato purée
700ml base sauce, heated
450g (1lb) small peeled raw prawns (shrimp)
2 tomatoes, quartered
1 tsp kasoori methi (dried fenugreek leaves)
2 lemons (1 quartered)
Salt, to taste
4 homemade puris or fried chapattis
3 tbsp finely chopped coriander (cilantro)

How To Make Prawn Puri Recipe?

Heat the oil & spices: Heat oil or ghee in a large pan over medium-high heat. Add star anise and cinnamon stick. Let them infuse for 30 seconds.
Cook the onions & aromatics: Add chopped onion and cook for about 5 minutes until soft. Stir in garlic-ginger paste and chopped chili, cooking for another minute.
Add spices & tomato purée: Mix in Kashmiri chili powder and cumin. Stir in tomato purée and 250ml of the heated base sauce. Let it simmer.
Cook the prawns: Add prawns and another 250ml of base sauce. Simmer until the prawns turn pink and are nearly cooked. Add more base sauce if you prefer a thinner consistency.
Finish the curry: Stir in the quartered tomatoes. Crush kasoori methi between your fingers and mix it in. Squeeze in the juice of one lemon and season with salt.
Serve & enjoy: Place one puri or fried chapatti on each plate. Spoon the prawn curry over the top. Garnish with chopped coriander and a lemon wedge.

Recipe Tips:

Use Fresh Prawns for Best Flavor: Fresh prawns taste sweeter and have a better texture. If using frozen prawns, defrost them fully and pat them dry before cooking to avoid a watery curry.
Cook the Onions Until Soft and Golden: The onions give the curry its deep flavor. If they are not cooked properly, the sauce will taste raw. Take your time to fry them until they are soft and slightly golden.
Don’t Overcook the Prawns: Prawns cook very fast! Once they turn pink, they are done. Overcooked prawns become rubbery, so watch them closely.
Balance the Sauce Thickness: If the sauce is too thick, add a little more base sauce or water. If it’s too thin, let it simmer longer to thicken. The right consistency makes the dish rich and flavorful.
Crush the Kasoori Methi for More Flavor: Before adding kasoori methi (dried fenugreek leaves), rub them between your fingers. This releases their aroma and makes the curry taste even better.

How To Store & Reheat Leftovers?

Refrigerate: Let the Prawn Puri cool down first. Store the prawn curry in a sealed container in the fridge for up to 2 days. Keep the puris outside at room temperature, so they stay crispy.
Freeze: Cool the prawn curry completely and put it in a freezer-safe container. It can stay frozen for up to 3 months.
Reheat: Heat the prawn curry in a pan over low heat, adding a splash of water if needed. Stir gently and cook until warm. Do not overheat, or the prawns will become tough.

Nutrition Facts:

Calories: 350 kcal
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 150mg
Sodium: 600mg
Potassium: 450mg
Total Carbohydrate: 30g
Dietary Fiber: 4g
Sugars: 5g
Protein: 25g

Try More Jamie Oliver Recipes:

Jamie Oliver Bruschetta Recipe
Jamie Oliver’s Cottage Pie Recipe

Jamie Oliver Prawn Puri Recipe

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

2 tbsp rapeseed (canola) oil or ghee
1-star anise
5cm piece of cinnamon stick
1 onion, finely chopped
2 tbsp garlic and ginger paste
1 green bird’s eye chili, finely chopped
½ tsp Kashmiri chilli powder
1 tsp cumin
125ml (½ cup) tomato purée
700ml base sauce, heated
450g (1lb) small peeled raw prawns (shrimp)
2 tomatoes, quartered
1 tsp kasoori methi (dried fenugreek leaves)
2 lemons (1 quartered)
Salt, to taste
4 homemade puris or fried chapattis
3 tbsp finely chopped coriander (cilantro)

Directions

Heat the oil & spices: Heat oil or ghee in a large pan over medium-high heat. Add star anise and cinnamon stick. Let them infuse for 30 seconds.
Cook the onions & aromatics: Add chopped onion and cook for about 5 minutes until soft. Stir in garlic-ginger paste and chopped chili, cooking for another minute.
Add spices & tomato purée: Mix in Kashmiri chili powder and cumin. Stir in tomato purée and 250ml of the heated base sauce. Let it simmer.
Cook the prawns: Add prawns and another 250ml of base sauce. Simmer until the prawns turn pink and are nearly cooked. Add more base sauce if you prefer a thinner consistency.
Finish the curry: Stir in the quartered tomatoes. Crush kasoori methi between your fingers and mix it in. Squeeze in the juice of one lemon and season with salt.
Serve & enjoy: Place one puri or fried chapatti on each plate. Spoon the prawn curry over the top. Garnish with chopped coriander and a lemon wedge.

Notes

Use Fresh Prawns for Best Flavor: Fresh prawns taste sweeter and have a better texture. If using frozen prawns, defrost them fully and pat them dry before cooking to avoid a watery curry.
Cook the Onions Until Soft and Golden: The onions give the curry its deep flavor. If they are not cooked properly, the sauce will taste raw. Take your time to fry them until they are soft and slightly golden.
Don’t Overcook the Prawns: Prawns cook very fast! Once they turn pink, they are done. Overcooked prawns become rubbery, so watch them closely.
Balance the Sauce Thickness: If the sauce is too thick, add a little more base sauce or water. If it’s too thin, let it simmer longer to thicken. The right consistency makes the dish rich and flavorful.
Crush the Kasoori Methi for More Flavor: Before adding kasoori methi (dried fenugreek leaves), rub them between your fingers. This releases their aroma and makes the curry taste even better.