Prawn Bhuna Curry | How to make EASY PRAWN BHUNA MASALA | Simple Prawns Bhuna
How to make Prawn Bhuna Curry | How to make EASY PRAWN BHUNA MASALA | Simple Prawns Bhuna with detailed steps and step-by-step procedure.
Bhuna is a kind of cooking in which the onions are fried until browned, and the tomatoes are cooked until the gravy base releases some fat. The spices along with the meat should be cooked to perfection until the aromatic gravy distributes evenly over the meat.
Bhuna curry usually holds semi-thick consistency which pairs beautifully with steamed aromatic rice and of course, with all kinds of Indian bread. Unlike restaurants that serve Bhuna curry by just mixing pre-cooked gravy & precooked meat, we make our home-style Bhuna in which the juicy meat is cooked in the freshly prepared bhuna gravy base.
When it comes to home style, we should keep the recipe less complicated, isn't it? So, I make a variation that leads you to the perfect bhuna curry with no hassle. Come let's know the best part of my style of Bhuna curry.
What's so Special?
Easy Procedure:
No spices need to be fried. We grind most of the ingredients together, and the job of making Prawn Bhuna would be much easier now.
Juicy Prawns:
The prawns are marinated in the curd along with spices and are then cooked with the gravy base to get the masala-infused Prawns.
Though the thumb rule is to get the gravy base thick, it is up to you to adjust the gravy consistency based on your taste. Make your Sunday more special with this easy bhuna curry which can be ready in less than 30 minutes.
The resultant Prawn Bhuna curry would be spicy & tangy that never fails to give you the 'wanting more' feel. The given recipe would easily serve 4 to 5 people.
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Prawn Bhuna Curry
The soft and succulent prawns are slowly cooked in the onion-tomato-based curry base.- Prawns - 250g
- Curd - 1/2 cup
- Turmeric powder - 1/4 tsp
- Red chili powder - 1 tsp
- Coriander powder - 1 tbsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Black pepper powder - 1/4 tsp
- Crystal Salt - 1 & 1/2 tsp (adjust to taste)
- Dried red chilies - 4
- Green chilly - 1
- Ginger - 1/2 inch piece
- Garlic - 5 cloves
- Tomatoes - 2 (roughly chopped)
- Onions - 2 (finely chopped)
- Butter - 1 tsp
- Oil - 2 tbsp
- Cumin seeds - 1 tsp
- Water - 1/2 cup
- Coriander leaves - a few
- Kasoori Methi - a few
Steps Involved:
- Mix turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, garam masala, and salt with the curd.
- Add the cleaned prawns to the curd, mix, and keep them aside.
- Grind dried red chilies, green chili, ginger, garlic, and tomatoes into a fine masala paste.
- In a pan, add butter and oil.
- Add cumin seeds to the shimmering oil, and let them splutter.
- Add the finely chopped onions now. Saute slowly until the onions start to turn brownish.
- Now add the masala paste, and saute slowly until the masala releases some fat.
- Add the prawn + curd mixture to the gravy, and saute for a minute.
- Add water if needed.
- Close with a lid, and allow the prawns to get cooked in the gravy for about 10 minutes on a low flame.
- Open the lid, and check for the gravy consistency.
- Sprinkle some coriander leaves and kasoori methi over the gravy.
- Mix well, and serve hot.
Visual Treat:
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Step-by-Step Procedure with Pictures
How to Make?
- Take 1/2 cup of curd in a bowl. Mix turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, garam masala powder, and salt to the curd.
- Clean 250g of prawns. Split the top to remove the veins completely.
- Once done, add the cleaned and washed prawns to the curd mixture.
- Add dried red chilies, green chili, ginger, garlic, and tomatoes to the mixer jar. I use Kashmiri red chilies here that give a nice red color to the gravy.
- Blend to make a fine masala paste.
- To a pan, add 1 tsp of butter.
- Also, add 2 tbsp of oil.
- Now add 1 tsp of cumin seeds to the oil, and let them splutter.
- Add the finely chopped onions.
- Slowly saute the onions until they start to turn brown. This will take 1 to 2 minutes. For Bhuna gravy, browning the onions is mandatory.
- Now, add the masala paste.
- Add some salt to the gravy base.
- Saute until the raw smell goes off. The gravy starts to release some fat. You can see the oil getting separated from the gravy.
- It's time to add the prawn + curd mixture to the gravy.
- Saute the prawns with the gravy for about a minute. The spices need to get infused with the gravy base.
- Add water if needed. I have added 1/2 cup of water. If you want a thick gravy, skip adding water.
- Gently give a quick mix, close with a lid, and allow the curry to get cooked on the low flame for about 10 minutes. This will allow the prawns to get soften by absorbing the masala inside them.
- Open the lid, and check for consistency. Sprinkle a few coriander leaves on top.
- Also, crush some kasoori methi, and sprinkle over the top.
- Mix well, and the most delicious Prawn Bhuna Curry is ready!
Tips:
- Clean the prawns by removing the veins completely.
- Adjust the consistency of the gravy by adding more or little water.
- Browning the onions, and cooking the masala paste until it releases some fat are the two crucial steps in the Bhuna masala. So, don't rush up while doing them.
- Allow the prawns to get cooked on a low flame. This would make the prawns soft and succulent with the masala properly infused inside them.
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