A dish featuring succulent prawns cooked in a flavorful spiced tomato-based curry, served atop a crisp and thin wheat bread known as puri, creating a harmonious blend of rich seafood flavors and textures.
Preparation Time: 20-25 minutes
Cooking Time: 15-20 minutes
Ingredients:
1 pound (about 450g) fresh or frozen prawns, peeled and deveined
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste for spice)
Salt and pepper to taste
1/2 cup (120ml) chicken or vegetable broth
Juice of 1 lemon
2 tablespoons fresh cilantro or parsley, chopped
1/4 cup (60ml) heavy cream or coconut milk (for a dairy-free option)
Instructions:
Cook the Prawns:
If using frozen prawns, thaw them according to package instructions. In a pan over medium heat, add 1 tablespoon of olive oil. Add the prawns and cook until they turn pink and opaque. Remove from heat and set aside.
Saute Aromatics:
In the same pan, add the remaining tablespoon of olive oil. Add chopped onions, garlic, and grated ginger. Sauté until the onions are translucent.
Season:
Add ground cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine and let the spices cook for a minute to release their flavors.
Blend:
Place the cooked prawns and the onion-spice mixture in a blender or food processor. Add chicken or vegetable broth and lemon juice. Blend until smooth.
Finish the Puree:
Return the mixture to the pan over low heat. Stir in chopped cilantro or parsley. Gradually add heavy cream or coconut milk, stirring continuously until the desired consistency is reached. Adjust salt and pepper to taste.
Serve:
Transfer the prawn puree to a serving bowl. Garnish with additional herbs if desired. Serve warm or at room temperature with crackers, bread, or vegetable sticks.