Prawn Poori

Marinade

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

Masala

• 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 fresh coriander, chopped
• squeeze of lime

Method

Marinade 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.

Masala

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. Stir in the sliced garlic and add a splash of water if needed. Cook for a further 2-3 minutes.
3. Add 2-3 tbsp of tomato puree and stir. 
4. 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. 
5. 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).
6. Remove from the heat and check the seasoning. Finish with fresh coriander and a squeeze of lime and serve inside a large poori or on mini pooris to share or as canapés.

N.B. The full Poori recipe is here. To make mini pooris like those in the photograph, just roll out the dough and cut out the small pooris using a cookie cutter or a ramekin and fry as per the recipe.