Jamie Oliver Prawn Puri Recipe
Jamie Oliver’s prawn puri features plump prawns cooked in a spicy, tangy sauce made with onions, garlic, tomatoes, and warming spices. The dish is served on puris, which are deep-fried, unleavened flatbreads, adding a light and crispy base that perfectly complements the rich flavors of the prawn curry.
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and Deep-frying
- Cuisine: Indian
Ingredients
For the Prawns:
- Raw prawns (400g, deveined): Fresh or frozen, peeled.
- Onion (1 large): Finely chopped.
- Garlic (2 cloves): Minced.
- Fresh ginger (1 tablespoon): Grated.
- Tomatoes (2 large, chopped) or canned (200g): For the sauce base.
- Turmeric (1 teaspoon): Adds color and flavor.
- Ground cumin (1 teaspoon): Warm, earthy spice.
- Ground coriander (1 teaspoon): For citrusy depth.
- Chili powder (½ teaspoon, optional): Adjust to your heat preference.
- Fresh coriander leaves (2 tablespoons, chopped): For garnish.
- Vegetable oil (2 tablespoons): For cooking.
- Salt and pepper: To season.
For the Puris:
- Plain flour (200g): The base of the dough.
- Water (about 100ml): To bind the dough.
- Salt (½ teaspoon): Enhances the flavor.
- Vegetable oil (for frying): For cooking the puris.
Instructions
Step 1: Prepare the puri dough
- In a mixing bowl, combine the plain flour and salt. Gradually add water and knead into a smooth, firm dough.
- Cover the dough with a clean cloth and let it rest for 20 minutes.
Step 2: Cook the prawn curry
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Add the chopped onion and sauté for 5–7 minutes until golden and soft.
- Stir in the garlic, ginger, turmeric, cumin, coriander, and chili powder (if using). Cook for 1–2 minutes until fragrant.
- Add the chopped tomatoes and simmer for 10 minutes until the sauce thickens.
- Season with salt and pepper, then stir in the prawns. Cook for 5–7 minutes until the prawns turn pink and are cooked through.
- Garnish with fresh coriander leaves.
Step 3: Shape and fry the puris
- Divide the dough into 8 equal portions and roll each into a ball.
- On a lightly floured surface, roll each ball into a thin, round disc (about 10–12cm in diameter).
- Heat vegetable oil in a deep frying pan or wok over medium-high heat.
- Fry each puri one at a time, pressing gently with a slotted spoon to help it puff up. Cook for about 30 seconds on each side until golden and crispy. Drain on paper towels.
Step 4: Assemble and serve
- Place a puri on a plate and spoon the prawn curry on top. Garnish with additional coriander leaves if desired. Serve immediately.