Samosa with Fruit and King Prawns in Coconut Curry with Naan

5 from 7 votes
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Rest Time 12 hours
Total Time 14 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 269 kcal


For the filling:

  • 8 Pc. Potatoes
  • 0,5 Pc. Cauliflower
  • 1 Pc. Ginger
  • Ghee
  • 1 tsp Cumin seeds
  • 0,75 tsp Black cumin seeds
  • 1 pinch Chili
  • 1,5 tsp Coriander
  • 1,5 tsp Sweet paprika powder
  • 1,5 tsp Garam Masala
  • Salt

For the dough:

  • 300 g Flour
  • 5 tbsp Ghee
  • 1 tsp Dried thyme
  • 1,5 tsp Salt
  • 175 ml Water

For the mango chutney:

  • 1 Pc. Mango
  • 1 Pc. Papaya
  • 1 Pc. Red peppers
  • 2 Pc. Onion
  • 1 Pc. Ginger
  • Olive oil
  • 2 tbsp Brown sugar
  • 2 tbsp Mustard seeds
  • 1 tsp Turmeric
  • Salt
  • 1 tsp Tandorri paste
  • 50 ml White wine vinegar

For the king prawns:

  • Shrimp big
  • 5 Pc. Onions
  • Ghee
  • Garam masala
  • 2 tsp Turmeric
  • Chili powder
  • 4 Pc. Bay leaves
  • 4 Pc. Cinnamon bark
  • 4 Pc. Cardamom pod
  • 5 Pc. Cloves
  • 2 Cans Coconut milk
  • 1 tsp Salt
  • 2 tsp Sugar

For the naan:

  • 150 ml Milk
  • 15 g Yeast cubes
  • Sugar
  • 500 g Flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 2 tbsp Oil
  • 150 g Yogurt
  • 1 Pc. Egg

For the salad:

  • 8 Pc. Tomatoes
  • 1 Pc. Cucumber
  • 1 Pc. Onion
  • 300 g Yogurt
  • 2 tsp Cumin powder
  • Salt
  • 1 tbsp Oil


The filling:

  • Peel and quarter the potatoes, cut the cauliflower into florets, then steam-cook for 25 minutes. Peel and grate a large piece of ginger, approx. 4-6cm.
  • Heat the ghee (alternatively purchased clarified butter) in a pan, heat 1 teaspoon of cumin seeds and ¾ teaspoon of black cumin seeds in it.
  • Add ginger and the other spices.
  • Mash the potatoes and cauliflower and mix with the spice / ghee mixture.

The dough:

  • Knead all the ingredients and leave them to stand overnight. Then roll out the dough into a circle, approx. 14 cm in diameter, and divide the circle.
  • Fold on the long side - to do this, wet the edge with a little water and press it down with a fork. Fill the dumpling with 1-2 teaspoons of the filling.
  • Wet the edge of the open side with water again and press it down with a fork. Fry for about 5-8 minutes and turn in between. It is best to chill before deep-frying.

The mango chutney:

  • Dice the mango and papaya very small, cut a small piece of fresh red pepperoni very finely, dice the onions very finely and peel and grate a large piece of ginger.
  • Heat the olive oil in a pan, fry the onions until translucent. Add ginger and sauté with it. Sprinkle with brown sugar and caramelize, then add mustard seeds and cut fruit.
  • Then add turmeric, salt, tandoori paste and white wine vinegar and simmer for about 15 minutes, stirring constantly. Let cool before serving.

The King Prawns:

  • 3 Chop the onions, puree 2 - 4 onions. Heat the ghee and fry the Garam Masala in it. First add the cut onions and fry them, then add the pureed onions and the spices.
  • Add everything to the onions after they have been sautéed and sauté again. Be careful not to burn the spices, otherwise it will be bitter.
  • Add coconut milk, salt and sugar. Let everything boil down for 15 minutes. Season to taste and, if necessary, add seasoning.
  • To serve, put in the prawns first and do not cook too long. Otherwise the prawns will be hard.

The naan:

  • Warm up the milk (caution, only run warm so that the yeast does not break down) and dissolve the yeast in it. Add a little sugar and stir until the yeast is dissolved.
  • Then knead the other ingredients together with the yeast milk vigorously. Let it go overnight.
  • Dough is enough for approx. 9 pan nenna: Divide into 9 parts and roll them out, may be “out of round”, is more authentic.
  • Fluff and fry in a pan with a little ghee on both sides, turn several times. Clean the pan in between. The batter is good if it bubbles up when seared.

The salad:

  • Dice tomatoes, peel and dice cucumber. Peel and dice the onion or cut into half rings.
  • For the dressing, put oil in a pan to heat the cumin seeds (be careful, jump). Then mix the ingredients together and pour over the salad.


Serving: 100gCalories: 269kcalCarbohydrates: 35gProtein: 6.1gFat: 11.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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