Home Made Prawn Bhuna Recipe

Diving spoon-first into this prawn bhuna is like a mini culinary vacation—your taste buds are about to embark on a flavorful adventure that’s spicy, aromatic, and totally worth the kitchen time!

I love making dishes that are both delicious and good for you, and my Homemade Prawn Bhuna is no different. It’s pristine in every way a dish can be: its tender prawns are paired with aromatic spices like cumin, fresh coriander, and turmeric, while the ginger-garlic paste and lemon juice kick it up a notch in the richness department.

Seriously, check this out:

Prawn Bhuna (or Bhuna Prawns)

Ingredients

• Prawns: High in protein and low in fat, providing essential omega-3 fatty acids.
• Ginger-garlic paste: Adds pungency and flavor, offering anti-inflammatory benefits.
• Tomatoes: Rich in vitamin C and antioxidants, providing a slight sweetness.
• Ground cumin: Earthy spice adding warmth, with digestive health benefits.
• Turmeric powder: Provides color and anti-inflammatory properties from curcumin.
• Fresh coriander leaves: Fragrant herb, aids digestion, and enhances flavor.
• Lemon juice: Adds acidity and brightness, rich in vitamin C.

Ingredient Quantities

• 500g prawns, peeled and deveined
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon lemon juice
• 1-2 green chilies, chopped (optional)

How to Make this

1. In a large skillet, over medium heat, warm the vegetable oil. When the oil is hot, carefully add the onion, which you have diced finely. Sauté the onion until it has turned golden brown.

2. Add the ginger-garlic paste and green chilies (if using) to the pot. Stir well to combine. Cook for 2-3 more minutes, or until the raw ginger-garlic aroma is gone.

3. Chop the tomatoes and put them in the pan. Cook until they soften and the oil begins to separate from the tomatoes and the pan.

4. Combine the grounded cumin, ground coriander, turmeric powdered, and red chili powdered. Stir well to coat the tomatoes and the onions with the spices.

5. Add the spice mixture to a pan along with the prawns and mix them together.

6. Add salt and continue to cook over medium heat until the prawns are cooked through and turned pink, about 5 to 7 minutes.

7. Garam masala should be sprinkled over the prawns and then mixed in well.

8. Squeeze lemon juice over the mixture and then give it a last stir to make sure everything is combined really well.

9. Take the pan off the heat and set it aside for a couple of minutes to let the flavors in the prawn bhuna blend together.

10. Before serving, add the finishing touch of bright, freshly chopped coriander leaves, which will not only make your already visually appealing prawn bhuna pop but also add extra flavor. And then the only thing left to do is enjoy your homemade prawn bhuna, serving it alongside rice or naan.

Equipment Needed

1. Large skillet
2. Kitchen knife
3. Chopping board
4. Measuring spoons
5. Spatula or wooden spoon
6. Small bowl (for mixing spices)
7. Citrus juicer (optional, for lemon juice)
8. Serving dish or plate

FAQ

• What type of prawns should I use?For convenience, use fresh or frozen prawns that have been peeled and deveined. Prawns that are medium-sized work best for this recipe.
• Can I adjust the spice level?Of course, you can control the amount of heat in the dish by varying the amount of red chili powder and green chilies you use. Start with a modest amount and then add more, as desired, to achieve your preferred level of spiciness.
• Is there a substitute for garam masala?Garam masala is essential, but if you find yourself without it, a combination of ground cumin, coriander, and a hint of cinnamon makes a good substitute.
• How do I make it more saucy?Add water or extra tomatoes during the cooking process if you want a dish that has more of a sauce. Simmer until you have the desired consistency.
• Can I make this dish in advance?Prawn Bhuna can, in fact, be made ahead of time and warmed up later. Just be careful to not overcook the prawns, or they’ll come out tasting like rubber.
• What can I serve with Prawn Bhuna?Present it with a steamed base of any of the following staples for a more complete meal: rice, naan, or roti. To balance the spiciness of the main dish, eat yogurt or some form of raita. It’s a traditional complement.
• How long does the preparation take?Takes approximately 15 minutes and about 20-25 minutes to cook.

Home Made Prawn Bhuna Recipe Substitutions and Variations

Vegetable oil: Olive oil or coconut oil can be used, yielding a somewhat different flavor.
A paste made from ginger and garlic can be used in place of a store-bought ginger-garlic paste. To make it, use the following ingredients:
1. Grated ginger (1 teaspoon)
2. Minced garlic (1 teaspoon)

Blend the two ingredients together.
Cumin seeds that have been toasted and are slightly crushed can take the place of ground cumin in any recipe you choose. And when you do this, or if you do this, and then use the cumin in a dish, you will get a more aromatic and flavorful effect than if you had used ground cumin.
Fresh coriander leaves: If fresh coriander leaves are unavailable, parsley can be substituted as a garnish.
Paprika: Choose this spice to make a dish enigmatically flavored, with all the warmth that chili can bring but none of its heat.

Pro Tips

1. Marinate the Prawns: Before starting the cooking process, consider marinating the prawns for about 15-20 minutes with a pinch of salt, a bit of turmeric, and a squeeze of lemon juice. This will enhance their flavor and make them even more succulent.