165min 2 ppl
King Prawn Bhuna
35 minutes
2 people
Medium
35 min · 12 steps
Medium: 31–60 min or 7–12 steps
250 kcalper person
Protein 32g
Carbs 12g
Fats 10g
About this dish
Meaty king prawns coated in a dark, smoky bhuna masala that has been cooked down until almost dry — the result is intensely spiced, richly flavoured, and ready in under 30 minutes.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chillifinely sliced0.5
- Red Pepperdeseeded and cut into 2cm dice0.5
- Fresh Corianderroughly chopped0.5 small handful
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt to taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy frying pan or karahi
- Chef's knife
- Chopping board
- Fine grater
- Wooden spoon
- Instant-read thermometer
Method
1
Finely dice the onion, mince the garlic, and grate the ginger.
Approx. 4 minutes
2
Deseed and dice the red pepper into 2cm pieces. Finely slice the green chilli and roughly chop the fresh coriander.
Approx. 4 minutes
3
Pat the king prawns dry with kitchen paper and set aside.
Approx. 2 minutes
4
Heat the vegetable oil in a large heavy frying pan or karahi over high heat. Add the cumin seeds and sizzle for 30 seconds until aromatic.
Approx. 1 minutes
5
Add the diced onion and cook for 10 minutes, stirring frequently, until deep golden brown.
Approx. 10 minutes
6
Add the diced red pepper and cook for 3 minutes until slightly softened.
Approx. 3 minutes
7
Add the garlic, ginger and green chilli. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
8
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder and turmeric. Cook for 2 minutes, stirring, to toast the spices.
Approx. 2 minutes
9
Add the tinned chopped tomatoes. Cook on high heat for 8–10 minutes, stirring frequently, until the masala is very thick and the oil separates around the edges.
Approx. 9 minutes
10
Add the king prawns and stir to coat in the masala. Cook for 5–6 minutes until the prawns are pink and opaque throughout. A thermometer inserted into the thickest prawn should read 50°C (120°F). Do not overcook.
Approx. 6 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve immediately, scattered with the chopped fresh coriander.
Approx. 1 minutes
