Prawn curry puffs

Prawn curry puffs

By
From
Spice Kitchen
Serves
4
Makes
12
Photographer
Jana Liebenstein

My earliest memories of picnics in Kolkata (Calcutta), in the beautiful botanic gardens, or at the foot of a dam wall with water thundering nearby, cannot be separated from the never-forgotten taste of biting into a curry puff overflowing with fresh prawns. This dish is an Anglo–Indian specialty. You can replace the prawns with minced meat or vegetables, if desired.

Ingredients

Quantity Ingredient
2 sheets ready-made shortcrust pastry
vegetable or canola oil, for deep-frying

Filling

Quantity Ingredient
2 tablespoons vegetable or canola oil
1 tablespoon chopped onion
1 teaspoon Garlic paste
1 teaspoon Ginger paste
250g raw prawns, shelled and deveined, chopped
1 spring onion, chopped
1 tablespoon chopped green chilli
coriander leaves, chopped
mint leaves, chopped
1/2 teaspoon Garam masala
1/2-1 teaspoon salt, or to taste

Method

  1. To make the filling, heat the oil in a medium saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5 minutes, or until light brown. Stir in the ginger and garlic pastes and cook for 1 minute, then add the prawns and cook, stirring, for a further 2 minutes.
  2. Add the spring onion, chilli, coriander, mint, garam masala and salt. Stir to mix through, then remove from the heat and allow to cool. If you are not using the mixture immediately, put it in the refrigerator.
  3. Cut the sheets of pastry into twelve 5 cm circles. Place a tablespoon of filling on one side of each pastry circle. Draw the other half of the pastry over the filling and seal firmly.
  4. Heat the oil in a wok or deep-fryer to 180°C. Fry the curry puffs a few at a time for 6–8 minutes, or until golden brown.
  5. Alternatively, you can bake the curry puffs. Preheat the oven to 200°C. Place the curry puffs on a greased, non-stick baking tray and cook in the oven for 15 minutes. Serve immediately.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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