PRAWN PUREE

A spicy prawn puree is something you will find at an Indian restaurant, usually served as a starter, and it's one we normally tend to order. I suppose it's the equivalent of hot spicy wrap, and low in calories.
We decided to make our own which was much easier than you might at first think.
The following will make three nice sized prawn purees - as you see in the photograph. This size is very filling and a little bigger than a starter, so would make a light lunch served with salad. Divide the mixture into four and you'll probably have just the right sized starter similar to what you would get in the restaurant.
Seriously, have a go at making the flatbread, as it is relatively easy and so much cheaper than buying. You'll also more than likely have the ingredients already at home, but if you don't have the spices then just leave them out and make plain flatbreads or even add a little curry powder! You'll find the link to the recipes below!

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Here's the recipes:

PRAWN PUREE

1 medium onion

1 cm of ginger (grated)

1 clove garlic (crushed )

1 teaspoon mild curry powder

200g of chopped tomatoes

extra chilli to your own taste

salt & pepper

vegetable oil

150grams prawns - we used king prawns but you can use smaller ones too

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Dice the onion and fry over a low heat until soft.

Add the ginger, garlic curry powder and extra chilli (if using it) and fry for a couple of minutes.

Add the tomatoes bring to a boil and simmer for a further 10 minutes minutes.  If the sauce is too dry or thick add some water to thin it down. 

Add salt and pepper to taste.

If you are using raw prawns add them to the sauce and cook for 1 to 2 minutes on each side until cooked through ( depending on size). If you are using cooked prawns warm through the sauce for a minute before serving.

FLATBREAD

100g plain flour

1 teaspoon of paprika

1 teaspoon of cumin powder

1 teaspoon of coriander powder

pinch of salt

water

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Put all the ingredients into a bowl and mix, then add a small amount of water at a time until all the flour is sticking together in a dry ball, if the ball is sticking to your hands or the side of the bowl, then add a small amount of flour. 

Kneed the ball for a minute and then set it to one side for 10 minutes.

Split the ball down into 3-4 portions.  Roll each into a small ball in the palm of your hand then place on a flat surface and roll out into a circle about 1mm thick.

Place the dough into a medium hot dry frying pan and cook on both sides. You will know when the first side of the dough is cooked as it starts to form bubbles. At this point turn over and the other side. 

Remove from the pan and set aside until required.

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