Recipe by Kikai's Kitchen
Bhuna is I think my favorite type of Indian curry. It has quiet a mellow delicate flavor to it. Great with rice and Naan bread. You can play with the spices a little bit to adjust it accordingly to suit your taste. Preparation time includes marinating time.
Top Review by mattcoulshed
Tasty, but 150ml is too much water to add, try 50ml. 10min is not long enough to reduce 150ml, and is too long to cook the prawns, they come out overdone, unless maybe you have particularly huge ones.
- 400 -500 g peeled king prawns
- 2 garlic cloves
- 1 large onion
- 1 fresh green chile
- 1 1⁄2 teaspoons garam masala
- 1 -2 teaspoon cayenne or 1 -2 teaspoon chili powder, depending on how hot you want it to be
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons lemon juice
- 150 ml water
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh coriander
- salt, to taste
Directions See How It's Made
- 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.