Prep 20 mins
Cook 18 mins
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.
- 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
- 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.
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.
As it says, very simple! My wife doesn't like spicy food so I simply removed the cayenne pepper and Chili, and it was still very tasty.
Also, all ingredients readily available at the supermarket - a good starter for a novice curry cook!
Fabulous recipe. Extremely simple and very tasty. Does not overpower the prawns and ist the correct portion size. Fantastic!!!