Prawn Bhuna (Prawn Curry) is a curry i can never get enough of. When i get served a Prawn curry it doesn't matter if am bursting because am full ill make my belt loose and go for THIRD serving. The Curry has so much flavour, the version am going to do is a sweet and sour recipe, even if the flavours are going to be so much the prawn taste will not go a miss because prawn has that distinct flavour which fills the room with a aroma that makes the mouth full of saliva.
Prawns are an excellent source of protein and a great way to get iron, zinc and vitamin E. As a bonus, they have very little fat and virtually no saturated fat and are a good source of omega 3 fatty acids.
I can go on about prawns all day so enough about the prawns and lets start cooking, i mean to say ill give you the recipe and you start cooking ; )....
INGREDIENTS:
- 500g uncooked prawned (De-veined and washed)
- 4 green chillies slitted
- 1 onion chopped
- 1/2 tsp turmeric powder
- 1tsp chilli powder or paprika if wanted less spicy
- 1tsp coriander powder
- 1/4 cumin powder
- 3 garlic cloves minced
- 3 tbsp lemon juice
- 1 tsp tomato ketchup (unusual i know but gives the recipe that tang)
- 1tsp tomato paste
- 3 tbsp vegetable oil
- fresh coriander
That's the ingredients finished i know it looks pretty spicy but at the same time its got the sweet and the sour believe me the flavour are gonna dance around your taste buds.
Lets start with how to make the dish.
Step 1... In a pan heat the oil and add the garlic following with the onions and salt and pepper, saute the onions until it forms a brown colour.
Step 2... Once the onions are browned add the chilli powder, turmeric powder, coriander powder and cumin powder and stir, add a little water so the spices do not burn.
Step 3... After stirring for 2mins add the tomato ketchup, tomato paste and lemon juice and stir.
Step 4... Now add the prawns and a little water and stir then cook until the water has evaporated and the prawns have cooked. Then garnish with fresh coriander.
Done...Its pretty easy actually and is best with cooked basmati rice but i also love it with some peshwari nan emmmm like i say.. "Yummy in my tummy"
