Prawn Bhuna is a classic Indian spicy prawn curry (semi-dry version) cooked with fresh succulent prawns in a thick onion-tomato-based sauce along with spices. It is also known as Shrimp Bhuna.
The word "bhuna" in the recipe's name refers to the cooking technique, which is cooking together spices and other ingredients over high heat to make a thick, strongly flavored sauce that coats the prawns.
My family loves prawn recipes or shrimp recipes such as prawn malai curry, prawn biryani, prawn pulao, prawn ghee roast, butter garlic shrimps, etc. Hence, I experiment with varieties of prawn recipes from different cuisines.
I recently tried this Prawn Bhuna Recipe, and my family thoroughly enjoyed it. So, if you love seafood, especially prawns, this is a must-try.
Jump to:
Prawn Bhuna Ingredients
Prawn: For Prawn Bhuna Recipe, I have used medium size prawn. You can also use King Prawns and make King Prawn Bhuna.
Onion: As prawn bhuna is made with an onion-tomato gravy, onion is an important ingredient in this recipe.
Ginger-Garlic: You can prepare ginger-garlic paste together and use in this dish. However, I have used ginger paste and garlic paste separately. I added chopped garlic because the garlic flavor is so prominent in this recipe.
Tomato: I have used tomato paste in this recipe as it gives a nice texture to the dish and cooks faster.
Spice Powders: Regular spice powders including turmeric, coriander, cumin, red chili and garam masala powder are used.
Others: Oil, Green chili, Lemon Juice, Salt, Sugar, Coriander leaves, etc.
Instructions
If you are looking for easy and quick prawn recipe, then follow the step-by-step instructions to prepare this delicious prawn bhuna or shrimp bhuna recipe.
This prawn recipe is simple to make and takes few basic ingredients, yet it tastes excellent.
To prepare any prawn or shrimp recipe, you always have to start with cleaning and deveining prawns or shrimps.
However, nowadays you also get cleaned and deveined prawns in the supermarket or various ecommerce portals (in India) who sells seafoods. This saves your time otherwise preparation time will be longer.
Alternatively, you can clean and deveined them in advance and store them in freezer and thaw them before cooking.
Rinse, clean, and devein the prawns. I have also removed the head and shell. Don't throw the heads if you are not allergic to them. You can cook them separately like butter garlic stir fry or in onion masala.
Now, marinade the prawns in salt, turmeric powder, and lemon juice. You can marinate them just for 5-10 mins while you do other preparation. No need of longer marination hours.
Heat the oil in a skillet, then add the chopped onion, garlic, and green chili. After a few minutes, add the ginger and garlic paste and mix thoroughly.
Add the tomato paste next and simmer it thoroughly until the raw smell goes away.
Add the red chili, cumin, coriander, turmeric, and garam masala powder at this point. Mix thoroughly.
At this stage, add the marinated prawns and gradually add water (about 1 cup).
After cooking for five to seven minutes, check the seasoning and add salt as needed. If required, add sugar to balance the tanginess of the gravy.
Turn off the heat when the water is almost dry, then sprinkle chopped coriander leaves on top. Bhuna prawn is prepared for serving.
Serving Suggestions
Prawn Bhuna pairs well with plain rice or any type of pulao (matar paneer pulao), jeera rice, ghee rice, etc. You can also pair with any kind of Indian flatbreads (paratha, naan, kulcha) as well as dinner rolls or ladi pav.
Variations
You can replace the prawn with chicken or lamb to make chicken bhuna and lamb bhuna, respectively. However, unlike prawn, you must cook chicken and lamb separately before following the cooking steps of this recipe.
Although my family likes it spicy, you can change the amount of spice in this recipe to suit your tastes.
Storage
If you want to store the leftover prawn bhuna, then allow it to cool down. Later transfer it to a dry and airtight container, store it in the refrigerator for 3-4 days.
If you're storing it in a microwave-safe container, you may take it out of the fridge and reheat before serving. Alternatively, you can also reheat it over stovetop.
Top tips
- Avoid overcooking the prawns, they will turn hard and rubbery.
- Do-not marinate the prawns for longer time, it will result in mushy texture.
You Might Also Like
Thai Pineapple Fried Rice Shrimp
Prawn Korma Recipe with Coconut Milk
Prawn Bhuna
Materials
- 500 gms Prawn Medium Size
- 1 cup Onion chopped
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- ½ cup Tomato Paste
- 1 teaspoon Garlic Pods chopped
- 1 teaspoon Green Chili chopped
- 1½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Garam Masala Powder
- ¼ cup Vegetable Oil
- Salt to taste
- Sugar to taste optional
- ½ teaspoon Lemon Juice
- 1 tablespoon Coriander Leaves chopped
Instructions
- Wash, clean and devein the prawns. I have also removed the head along with the shell.
- Now marinate the prawns with salt, turmeric powder and lemon juice.
- Heat oil in a pan and add chopped onion, followed by chopped garlic and green chili.
- After sautéing for few minutes, add ginger and garlic paste; combine well.
- Next add tomato paste and cook well until the raw scent is disappeared.
- Now add all the spice powders including turmeric, cumin, coriander, red chili, and garam masala powder. Mix well.
- Add water slowly (approx. 1 cup) and add marinated prawns at this stage.
- Cook for 5-7 minutes and check the seasoning and add salt and sugar as required.
- Once the water is almost dried turn off the heat and add chopped coriander leaves on top. Prawn Bhuna is ready to serve.
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, we would love to see the pictures of your dishes. Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures at: jhumu.here@gmail.com or motionsemotions.here@gmail.com.
Leave a Reply