Simple Prawn Bhuna Recipes

EASY PRAWN BHUNA

Steps:

• Heat the oil in a frying pan or shallow casserole and fry the chopped onion, garlic, ginger, chili, and coriander stalks for 3 minutes.
• Add the spices and fry for a further 2 minutes.
• Pour in the passata and spoon in the mango chutney. Give everything a good mix and simmer on a medium low heat for 10 minutes.
• Add the cooked king prawns and warm through for 3-4 minutes. Garnish with coriander leaves and season with salt and pepper.

SIMPLE PRAWN BHUNA

Steps:

• Place chili powder, chopped garlic, turmeric, garam masala and lemon juice in a bowl.
• Add prawns and mix well together and leave to marinate for 15 minutes.
• Heat oil in a pan and cook onions on a low heat for 8-10 minutes until they are golden brown.
• Add prawns, marinade, salt and water and cook for another 10 minutes until prawns are heated through and most of the water has evaporated.
• De-seed the chili and chop them into thin slices.
• Garnish dish with chopped fresh chili and chopped coriander.

PRAWN BHUNA RECIPE

Steps:

• Heat the pan into medium heat, drizzle 3 tablespoons of oil and saute the onions are 2-3 minutes until soft. Then add the garlic and stir for another 2-3 minutes until the onions are light brown.
• Next, add the chopped tomatoes and cook until the tomatoes are reduced and colour changed. ( It usually takes about 3-4 minutes to soften and reduce the tomatoes. ) Then add the tomato puree and follow with the spices, turmeric, chilli powder, coriander powder, cumin powder, and salt. Stir it well for few seconds.
• Pour the water in, and bring it to simmer. Then add the king prawns and cook for another 3-4 minutes and follow with the bell peppers. Cook until the prawns and peppers are cooked through.
• Make a taste test and add more salt or water according to your preference.
• Turn off the heat and sprinkle chopped coriander. Transfer to serving plate and serve immediately with plain rice, naan, or chapati.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

BHUNA PRAWN WITH PURI

Steps:

• Use 4 Delicious Homemade Puris!
• #44025 by Fandoos or My Rotis/Phulkas #90817 (this is if you are like me and do not much care for deep fried stuff;) Heat the 8 tablespoons of oil in a large wok.
• Fry the onions green pepper, ginger and garlic until soft.
• Add the prawns, Stir well.
• Add half the salt (use the rest later to adjust the seasoning), the spices and the Worcestershire sauce.
• Put the tomato puree and tomatoes in and pour the Balti sauce over everything.
• Stir violently and break the tomato pieces up with the spoon.
• Leave the heat fairly high and, still stirring, dry the mixture off for about 3-4 minutes till the prawns are cooked.
• Garnish with cilantro (optional). Spread one of the chapatis/ puris on a flat surface.
• When the prawn mixture is just cool enough to handle, spoon one-quarter of it on to the chapati.
• Fold into a roll, tucking in the ends.
• Serve on plates with a wedge of lemon, a little shredded lettuce and slices of cucumber and tomato.
• Eat while still warm using your fingers.
• Note: You can use this mixture as a filling in rice pancakes or even wheat flour pancakes.