110min 2 ppl
Prawn Bhuna
35 minutes
2 people
Medium
35 min · 10 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 28g
Carbs 10g
Fats 10g
About this dish
Juicy prawns tossed through an intensely reduced spiced tomato masala — the bhuna method drives off moisture until the sauce is almost dry, coating every prawn in bold, concentrated flavour.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated8 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Fish & Seafood
- Raw Tiger Prawnspeeled and deveined250 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 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
- Wooden spoon
- Chef's knife
- Cutting board
- Fine grater
- Measuring spoons
Method
1
Peel and devein the prawns if not already prepared. Pat dry and set aside.
Approx. 3 minutes
2
Finely dice the onion, mince the garlic, finely grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander.
Approx. 7 minutes
3
Heat the oil in a large heavy frying pan or karahi over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring frequently, until deep golden.
Approx. 10 minutes
5
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to bloom the spices.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook on high heat for 8 minutes, stirring frequently, until the sauce is very thick and the oil separates at the edges.
Approx. 8 minutes
8
Add the prawns. Stir to coat. Cook for 4–5 minutes until the prawns are pink and opaque throughout. Do not overcook or they will turn rubbery.
Approx. 5 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve immediately, scattered with fresh coriander.
Approx. 1 minutes
