Prawn Bhuna

Prawn Bhuna
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This King prawn bhuna recipe is based on what was probably my first fail-safe, go-to curry house dish. While I also appreciate the likes of a tikka masala, a jalfrezi or a saag, I always ordered a bhuna with King prawn or chicken back during my early curry-eating experiences. Like in the Indian restaurants along Wilmslow Road in Manchester, during my student days.

What I love about a prawn bhuna curry as compared to a chicken one is how quick it is to make. I bulk-buy frozen King prawns at Aldi, ready to pop into a risotto, stir-fry noodles, a pasta dish or an Indian or Thai curry whenever we like.

You don’t need to defrost or slice up these frozen prawns – just chuck them in and make sure they’re cooked through. I buy the raw ones as it’s easier not to overcook them (and no one wants rubbery prawns). Once they’re pink all over, they’re done.

The bhuna sauce recipe contains red onion, green pepper, tomatoes, garlic and a whole host of spices. Don’t worry about following the list to the letter; just throw in what you’ve got. Swap something over if you don’t have it, or add more curry powder instead. For example, use paprika or chilli flakes instead of chilli powder if you like.

The flavours in this particular bhuna prawn recipe for me have a hint of the Mexican about them, which for me is a good thing as I love that cuisine as much as Indian. Cumin and chilli are staples used to flavour Mexican dishes. I also like the earthy depth that’s lent to this dish by turmeric and cumin, and the warmth of the ginger. Plus there’s fresh coriander – always a winner for me.

Garlic and ginger pastes are stated here simply because they’re easier: feel free to use fresh or a jar like Lazy Garlic and Lazy Ginger.

This King prawn bhuna recipe serves 4

Prawn bhuna ingredients

  • Vegetable oil, for frying
  • Red onion, 1, chopped
  • Green pepper, 1, chopped
  • Chopped tomatoes, 1 tin
  • Tomato puree, 1 tbsp
  • Garlic paste, 2 tsp
  • Ginger paste, 1 tsp
  • Curry powder, 1 tbsp
  • Chilli powder, 1 tsp
  • Turmeric, 1/2 tsp
  • Cumin, 1/2 tsp
  • Frozen King prawns, 2 bags (about 350 – 400g in total)
  • Fresh coriander, a small bunch, leaves and stems chopped

Equipment

How to make this King prawn bhuna recipe

  • Heat a dash of vegetable or seed oil in the saucepan, then add the chopped onion and pepper. Cook over a medium heat for a few minutes, stirring about once per minute, until they start to caramelise.
  • Add the rest of the ingredients except for the prawns and coriander. Stir well, then continue to simmer for around 10 minutes.
  • Add the frozen prawns and fresh coriander and stir, then cook for another 5 to 10 minutes, mixing often, or until the prawns are pink all over (or fully heated until piping hot if using precooked ones).

Serve this prawn bhuna curry with basmati rice, naan or both.

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Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Curry, Fakeaway