Try this homemade version of a curry house classic.
2 tbsp vegetable oil
1 red onion, finely chopped
1 green bird’s-eye chilli, finely chopped
2 garlic cloves, crushed
2.5cm/1in piece root ginger, grated
1 tbsp ready-made curry paste
2 tbsp malt vinegar
450g/1lb peeled prawns
75ml/2¾fl oz double cream
250g/9oz chapati flour
125ml/4¼fl oz warm water
1 tbsp chopped fresh coriander
pinch salt
vegetable oil, for frying
For the puris, mix the chapati flour, water, coriander and salt together in a bowl to form a dough. Cover the dough in cling film and chill in the fridge for 20 minutes.
Meanwhile, for the curry, heat the oil in a frying pan and fry the onion, chilli, garlic and ginger for 5-6 minutes, or until softened.
Add the curry paste and cook for a further 4-5 minutes.
Add the vinegar and prawns and cook for a further 4-5 minutes. Keep warm.
Divide the puri dough into small balls and roll each ball out to 15cm/6in circles
Meanwhile, heat the vegetable oil into a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry each puri for 45 seconds, turning once, until puffed up and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
To serve, warm the prawn curry and stir in the double cream. Place the puris onto serving plates and spoon over the curry.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Prawns with spicy dipping sauce
Whisky and chilli tiger prawns
Coronation prawn vol-au-vents
See more prawn recipes
Coronation prawn vol-au-vents
See more Simon Rimmer recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
