Spicy Prawn Bhuna with Flaky Puris
Indulge in this delightful Spicy Prawn Bhuna with Flaky Puris that combines the vibrant flavors of Indian spices with succulent prawns. 'Bhuna' refers to the traditional Indian technique of sautéing on medium-high heat, allowing the spices to meld seamlessly into the prawns and aromatics. This dish can be made to your preference—enjoy it dry for a finger-licking treat or add water for a deliciously rich gravy. While puris are often served, you might find it even more satisfying with rotis or phulkas for a lighter option. Garnished with fresh cilantro and served with a side of lemon and crisp veggies, this recipe is perfect for a quick yet satisfying meal in under 30 minutes.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Prawns
300-400g (Peeled, washed, and dried well)
Vegetable oil
8 tablespoons (For frying (can reduce for a lighter option))
Fresh ginger
1 inch (Peeled and minced)
Garlic cloves
6 (Minced)
Red onions or green onions
3 big (or 5-6 green onions) (Chopped)
Fresh green chilies
2 (Deseeded and finely chopped (adjust to taste))
Salt
2 teaspoons or to taste (For seasoning)
Ground cayenne pepper
1 teaspoon
Paprika
1 teaspoon (Optional)
Turmeric
1/4 teaspoon
Ground coriander
1 1/2 teaspoons
Ground cumin
1 1/2 teaspoons
Garam masala powder
1/2-1 teaspoon
Worcestershire sauce
3/4 teaspoon
Tomato puree
1/2 tablespoon
Big tomatoes
2 (Chopped)
Coriander leaves
To taste (Chopped (optional))
Instructions
1
Start by preparing your Puris or Rotis. If using puris, make sure they are freshly fried to a perfect crisp.
2
In a large wok, heat the vegetable oil over medium-high heat.
3
Add the chopped red or green onions and fry until softened.
4
Incorporate the minced ginger and garlic, sautéing for another minute until fragrant.
5
Stir in the finely chopped green chilies, followed by the prawns. Mix well until the prawns start to turn opaque.
6
Sprinkle half of the salt, along with ground cayenne pepper, paprika (if using), turmeric, ground coriander, ground cumin, and garam masala. Stir well to coat the prawns evenly.
7
Add the Worcestershire sauce, tomato puree, and chopped tomatoes. Stir vigorously to combine, breaking down the tomatoes as you mix.
8
Keep the heat high, allowing the mixture to cook for about 3-4 minutes. Stir frequently to prevent sticking and charring, ensuring the prawns are fully cooked and the sauce thickens to your liking.
9
Taste and adjust seasoning with the remaining salt if necessary.
10
Garnish with chopped coriander leaves before serving.
11
To serve, lay a puri or roti flat on a plate and spoon one-quarter of the prawn mixture onto it.
12
Fold into a roll, tucking in the ends to encapsulate the flavorful filling.
13
Serve immediately with lemon wedges, shredded lettuce, and slices of cucumber and tomato. Enjoy your dish warm, using your fingers for a truly authentic experience.
14
Feel free to use this prawn mixture as a filling in rice pancakes or wheat flour pancakes for a delicious twist!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Prawn Bhuna?
Spicy Prawn Bhuna is a vibrant Indian dish where succulent prawns are sautéed with aromatic spices, onions, and tomatoes until the flavors meld into a rich, concentrated sauce.
What does the term 'Bhuna' mean in Indian cooking?
Bhuna refers to a traditional Indian cooking technique involving sautéing ingredients on medium-high heat, allowing spices to cook out and integrate deeply with the aromatics and protein.
How long does it take to prepare this recipe?
This recipe is designed to be quick and satisfying, taking under 30 minutes to complete from start to finish.
Can I make this dish with gravy?
Yes, while it is often enjoyed as a dry dish, you can add water during the cooking process to create a deliciously rich gravy.
What are Puris?
Puris are a type of deep-fried, unleavened Indian bread that becomes flaky and crisp, serving as a perfect accompaniment to the spicy prawn mixture.
What are some alternatives to serving this with Puris?
If you prefer a lighter option, you can serve the prawn bhuna with rotis or phulkas instead of deep-fried puris.
Is this recipe very spicy?
The recipe includes green chilies and cayenne pepper, making it spicy, but you can adjust the heat level to your personal preference by reducing these ingredients.
What type of prawns should I use?
The recipe calls for 300-400g of prawns that have been peeled, washed, and dried well before cooking.
How should I prepare the ginger and garlic?
The ginger should be peeled and minced, and the garlic cloves should also be minced to ensure they distribute flavor evenly throughout the dish.
Can I use green onions instead of red onions?
Yes, the recipe allows for either 3 big red onions or 5-6 green onions depending on your preference.
What is the purpose of Worcestershire sauce in this recipe?
Worcestershire sauce adds a unique savory depth and tanginess that complements the Indian spices and tomato base.
How do I know when the prawns are cooked?
Prawns are cooked when they turn opaque and firm. In this recipe, they are typically sautéed on high heat for about 3-4 minutes after adding the spices.
Can I reduce the amount of oil used?
Yes, while the recipe suggests 8 tablespoons of vegetable oil for frying, you can reduce this amount for a lighter version of the dish.
What spices are included in the Prawn Bhuna?
The spice blend consists of ground cayenne pepper, turmeric, ground coriander, ground cumin, and garam masala powder.
Should I deseed the green chilies?
Yes, the recipe recommends deseeding and finely chopping the green chilies to control the heat level.
What vegetables are used in the garnish?
The dish is served with lemon wedges, shredded lettuce, and slices of cucumber and tomato for a fresh contrast.
Can this prawn mixture be used as a filling?
Absolutely! This prawn bhuna makes a delicious filling for rice pancakes or wheat flour pancakes.
Is paprika mandatory in this recipe?
No, paprika is listed as an optional ingredient, primarily used to enhance the color and add a mild sweetness.
What is the best way to eat this dish?
For an authentic experience, fold the prawn mixture into a puri or roti and eat it with your fingers while it is still warm.
How do I prevent the spices from burning?
To prevent sticking and charring, stir the mixture frequently and vigorously, especially when cooking on high heat.
Can I use tomato puree and fresh tomatoes together?
Yes, this recipe uses both 1/2 tablespoon of tomato puree and 2 chopped big tomatoes to create a rich and textured sauce.
When should I add the garam masala?
Garam masala is added along with the other ground spices after the prawns have started to turn opaque.
Is salt added all at once?
No, you should add half the salt with the spices and then taste and adjust with the remaining salt at the end of cooking.
What is the role of fresh coriander in this dish?
Freshly chopped coriander leaves are used as a garnish to provide a burst of color and fresh flavor.
Can I use frozen prawns?
Yes, but ensure they are completely thawed and dried very well to prevent excess water from diluting the bhuna sauce.
Is this a good meal for entertaining guests?
Yes, because it is quick to make and visually appealing with the colorful garnish and flaky puris, it is great for a fast yet impressive meal.
How do I assemble the puri roll?
Lay a puri flat, spoon a portion of the prawn mixture onto it, and fold it into a roll while tucking in the ends.
What heat setting is used for the majority of the cooking?
The dish is primarily cooked over medium-high to high heat to achieve the signature 'bhuna' texture.
Can I substitute prawns with another protein?
While this recipe is specific to prawns, the bhuna technique and spice mix can be adapted for chicken or paneer, though cooking times will vary.
Should the tomatoes be peeled?
The recipe doesn't require peeling; just chop them finely so they break down during the vigorous stirring on high heat.