Recipe by Girl from India
Bhuna is the Indian equivalent of Stir frying and sauteing on medium high heat. The high heat helps meld the flavours of the spices into the vegetables or meat. Remember to keep a little water at the side whenever you try any bhuna dish to keep the dish from charring. Posting for a friend :) You can make this dish dry or add water towards the end to thin down the gravy. The recipe calls for Puri but I like it with Rotis/ Phulkas better as it is a lighter option to the deep-fried Puri .
Top Review by Tulip-Fairy
I am giving this 5 stars because the taste was spot on, I had this in a restaurant last night and came home and wanted to replicate it. This did it for me perfectly, however I was alittle confused by the 'green pepper' in the instructions but not in the ingredients list (did you mean green chilies?) Also on instruction 6.... pour the balti sauce over everything???? no idea what you meant by that but obmitted it and carried on. I added my cooked prawns at the end and heated through completely and it was spot on....thank you for sharing, I'll definately make this again. Served with Recipe#44025
- 300 -400 g of peeled big prawns (washed and dried well) or 300 -400 g prawns (washed and dried well)
- 8 tablespoons vegetable oil (I use only 1 - 2 but then I do not like oily food)
- 1 inch fresh ginger, peeled and minced
- 6 garlic cloves, minced
- 3 big red onions, chopped (I prefer the green onions) or 5 -6 green onions, with the green stalks chopped (I prefer the green onions)
- 2 fresh green chilies, deseeded and finely chopped (or less according to taste)
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon paprika (optional)
- 1⁄4 teaspoon turmeric
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1⁄2-1 teaspoon garam masala powder
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 tablespoon tomato puree
- 2 big tomatoes, chopped
- coriander leaves (chopped) (optional)
Directions See How It's Made
- 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.