Bhuna Prawn With Puri Recipe

Ingredients for Bhuna Prawn With Puri

• 1 pound (450g) prawns, peeled and deveined
• Vegetable Oil
• Fresh Ginger
• Garlic Cloves
• Red Onions
• Fresh Green Chilies
• 1 teaspoon salt (or to taste)
• Ground Cayenne Pepper
• Paprika
• Turmeric
• Ground Coriander
• Ground Cumin
• Garam Masala Powder
• 1 tablespoon Worcestershire sauce
• 1/4 cup tomato puree
• 1 (14.5 ounce) can diced tomatoes, undrained
• Coriander Leaves

How to Make Bhuna Prawn With Puri

1. Prepare 4 homemade puris OR 4 rotis/phulkas (see notes for roti/phulka preparation).
2. Heat 8 tablespoons (120ml) of oil in a large wok or pan over medium-high heat.
3. Add 1 large onion (chopped), 1 green bell pepper (chopped), 2 inches ginger (minced), and 4 cloves garlic (minced). Sauté until softened (about 5 minutes).
4. Add 1 pound (450g) prawns. Stir well and cook for 2-3 minutes until they start to turn pink.
5. Add 1 teaspoon salt (or to taste), 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/4 teaspoon chili powder (adjust to your spice preference), 1/4 teaspoon cumin powder, 1 tablespoon Worcestershire sauce.
6. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/4 cup tomato puree.
7. Stir vigorously, breaking up tomato pieces. If the mixture seems too dry, add 1-2 tablespoons of water.
8. Continue to stir over medium-high heat for 3-4 minutes, or until the prawns are cooked through and the sauce has slightly thickened. (Add more water if needed to reach desired consistency.)
9. Garnish with fresh cilantro (chopped).
10. While the prawn mixture is cooling slightly, spread one roti/puri on a flat surface.
11. Spoon one-quarter of the prawn mixture onto the center of the roti/puri.
12. Fold the roti/puri into a roll, tucking in the ends.
13. Serve immediately on plates with a wedge of lemon, shredded lettuce, cucumber slices, and tomato slices.
14. Enjoy warm! Best eaten with your fingers.