Simple Prawn Bhuna
Dive into a burst of bold and vibrant flavors with this Simple Prawn Bhuna, a quick and satisfying weeknight curry that’s brimming with aromatic spices and tender prawns. This easy-to-follow Bengali-inspired recipe combines succulent prawns with a rich, flavorful base of caramelized onions, juicy tomatoes, and a medley of spices, including earthy cumin, warm garam masala, and a hint of heat from green chilies. Perfectly balanced with fresh cilantro for a fragrant finish, this dish comes together in just 35 minutes, making it ideal for busy cooks. Serve it over steamed basmati rice or with warm naan to soak up every delicious bite. Whether you're a spice lover or a fan of seafood, this prawn curry is sure to become a staple on your dinner table!
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Recipe Information
Ingredients
- 500 grams Prawns (peeled and deveined)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 whole Green chilies (sliced)
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Red chili powder
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro leaves (chopped)
- 100 milliliters Water
Instructions
Clean and prepare the prawns by washing them thoroughly under cold water. Set them aside.
Heat vegetable oil in a large pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, grated ginger, and green chilies to the pan. Mix well and cook for 1-2 minutes until fragrant.
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
Add the chopped tomatoes and cook until they soften and the mixture becomes thick and paste-like, about 5 minutes.
Pour in the water to loosen the mixture slightly, and bring it to a simmer.
Add the prawns to the pan and gently toss to coat them in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are fully cooked.
Sprinkle the garam masala over the dish and mix well. Cook for an additional minute.
Garnish with freshly chopped cilantro leaves and serve hot with steamed rice or flatbreads like naan or chapati.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.6 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
