Prawn Puri

Prawn puri. Prawn puri, a tyical Indian dish, served with a slice of lemon, on a white background
Photo by Katerina Solovyeva, c/o

The Prawn puri is the Indian version of tangy prawns. Some restaurants have their own take on the prawn puri or poori because it is so versatile and something extremely special can be made of it. There is a version from Hyderabad which I believe is worth seeking out.

The basic puri recipe is found elsewhere and is the standard version for this type of Indian bread. 

Here we describe a recipe which came from Madhur Jaffri many years ago on the television.

Preparation time: 10 minutes


  • 500g raw king prawns
  • 2 cloves of garlic
  • 3cm piece of ginger
  • ½ tsp turmeric
  • 1 fresh lime


  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 cloves of garlic, sliced
  • 3 tbsp tomato puree
  • 3 green chillies, sliced lengthways
  • 1 tsp coriander seeds, crushed
  • 1 tsp Kashmiri chilli powder
  • 1 tomato, diced 
  • handful of chopped fresh coriander (cilantro)
  • squeeze of lime

Marinade the prawns

  1. Put the ginger and garlic in a pestle and mortar and bash to make a paste. Empty into a bowl.
  2. Add turmeric, salt and lime and stir in the prawns. Set to one side.


  1. Heat oil and toast cumin seeds until they sizzle and become fragrant.
  2. Add sliced onions and cook until they begin turning golden in colour.
  3. Stir in the sliced garlic and add a splash of water if needed. Cook for a further 2-3 minutes.
  4. Add 2-3 tbsp of tomato puree and stir. 
  5. Add the sliced chilli, crushed coriander seeds and Kashmiri chilli powder then stir together. Add in a little water to loosen and cook for a few more minutes. 
  6. Once the masala is fragrant, add the prawns. Stir and cook for a minute, then add the chopped fresh tomato. Cook until the prawns turn pink (2-3 minutes).
  7. Remove from the heat and check the seasoning.
  8. Finish with fresh coriander and a squeeze of lime and serve inside a large puri (poori) or on mini puris to share or as canapés.
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