Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Bhuna => Topic started by: Woks Up on November 04, 2006, 02:31 AM
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Bhoona Prawn Puri
I'm posting this recipe in response to a recipe request here http://www.curry-recipes.co.uk/curry/index.php?topic=1306.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1306.0) (given that there were no replies)
This is adapted from "100 Best Balti Curries" by Diane Lowe and Mike Davidson. I have not tried it so can?t comment on how good it is. It looks like a reasonable bhoona recipe though ? note the interesting (and unusual?) use of Worcester sauce!
For the Puri (serves 4):
Puris are similar to chapattis, but are deep fried, until puffed up. They should be eaten at once, before they deflate.
- 115g chapatti (ata) flour or plain wholemeal flour
- Vegetable oil for deep frying
- Warm water (approximately 150ml)
- 2 tbsp butter ghee (optional)
- Place the flour in a bowl
- Gradually add the water, using your fingers to mix it into dough (also add ghee here, if you choose to use it)
- Knead the dough, for about 5 minutes, or until it is soft, supple, springy and not too sticky
- Cover with a damp cloth and leave to stand for 30 minutes
- Dust a work surface with flour
- Divide the flour into 4 parts and roll each past into a ball
- Place each ball, onto the dusted work surface, and roll it into a thin disc of about 8 inches diameter, dusting with flour as you do so
- Deep fry each disc in the hot oil, one at a time, for about 20-30 seconds
- Drain the excess oil by placing the puris on kitchen paper
For the Bhoona (serves 4):
- 100ml vegetable oil
- 225g small peeled cooked prawns
- 0.5 green pepper (seeded and finely chopped)
- 1.5 tsp salt
- 4cm cube fresh ginger (peeled and grated)
- 5 plump cloves of garlic (peeled and grated)
- 2 tbsp spice mix (1 part chilli powder, 2 parts salt, 3 parts cumin powder, 6 parts coriander powder, 8 parts paprika) or curry powder (or any other spice mix)
- 0.5 tsp Worcester sauce
- 1.5 tbsp tomato puree
- 2 ripe tomatoes (finely chopped)
- 400ml Curry Base
- salt and sugar to taste
- Heat the oil, in a wok, until hot
- Add the prawns, green pepper, ginger and garlic and fry until soft, stirring continuously
- Add the salt, spice mix and the Worcester sauce and stir to combine
- Add the tomato puree and tomatoes and stir to combine
- Add the Curry Base, stirring vigorously to break up the tomatoes
- Continue to fry the mixture, for 3-4 minutes, until the mixture is dry
- Add salt and sugar to taste (if necessary)
Add 0.25 of the mixture to each of the 4 puris and eat!
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Consider it a done deal...we shall move on !
Cheers ! - Would much prefer to work wth ya than agin ya !
CC :)
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Likewise CC ;)
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Thanks WU, that looks like a superb recipe and it is on my list of recipes to try.
CP
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;D ;D Thanks for the recipe Woks Up, It's just what I was looking for. Many Thanks Paul