Coconut Chilli Prawns with Cumin Puris

recipe

Coconut Chilli Prawns with Cumin Puris

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Give your local Indian takeaway a run for its money with this fantastic dish of spicy prawns, served with warm, home-made puris. And the great news is that, once everything is prepared, it takes only minutes to cook.

Ingredients

For the puris:
100g wholemeal plain flour
100g plain flour, plus extra for dusting
1½ tsp salt
2 tbsp sunflower oil
1 tsp cumin seeds
150ml cold water
oil for deep-fat frying
For the coconut chilli prawns:
3 tbsp sunflower oil
2.5cm piece fresh root ginger, peeled and finely grated
3 cloves garlic, crushed
2 tbsp rogan josh or medium curry paste
450g raw, peeled tiger prawns
50g creamed coconut, roughly chopped
150ml hot water
2 tbsp freshly chopped coriander
2 red chillies, seeded and very finely chopped

Serves: 4 Preparation: 50 Cook Time: 25 Total Time: 75min

Directions

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First make the puris. Stir the flours and salt into a large bowl. Add tbsp sunflower oil and rub it into the flour with your fingertips until well mixed in. Stir in the cumin seeds.
Gradually mix in the cold water to make a soft, slightly sticky dough, then turn it out on to a well-floured work surface and knead for minutes. Rub the ball of dough with a little more oil, drop into a clean bowl, cover and leave for minutes.
Knead the dough again for about minutes until smooth. Divide the mixture into even-sized balls, dust each one quite heavily with flour then roll out into .m/n discs.
Heat oil to a depth of m/n in a large saucepan or deep-fat fryer until it reaches /. Fry the puris one at a time for minute on each side until puffed-up and golden brown. Drain on kitchen paper and keep warm in a low oven while you cook the prawns.
For the coconut chilli prawns, heat the oil in a large pan. Add the ginger and garlic and fry for seconds. Add the curry paste and fry for a further minutes until it looks like it is splitting away from the oil.
Add the prawns to the pan and stir-fry over a high heat for minutes until firm and pink. Add the creamed coconut and hot water and stir every now and then until the coconut has melted. Simmer for minute.
Mix the coriander with the red chilli and spring onions. Stir into the prawns and serve immediately with the cumin puris.