Best 2 Bhuna Prawn With Puri Recipes

**Bhuna Prawn with Puri: A Culinary Journey to Coastal Delights**

Embark on a tantalizing culinary adventure with our carefully curated collection of Bhuna Prawn with Puri recipes. Originating from the vibrant coastal regions of India, this delectable dish is a symphony of flavors that will transport your taste buds to a tropical paradise. Our comprehensive guide features a diverse range of recipes, each offering a unique take on this classic dish. From traditional preparations to innovative twists, we have something to satisfy every palate. Whether you prefer a fiery and aromatic bhuna prawn curry or a milder, coconut-infused version, our recipes will guide you through the process of creating this flavorful masterpiece. Accompanied by soft, fluffy puris, this dish is a perfect blend of textures and flavors that will leave you craving more. So, prepare to dive into the culinary depths of coastal India and let the explosion of spices and aromas tantalize your senses with our Bhuna Prawn with Puri recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BHUNA PRAWN WITH PURI

Bhuna Prawn With Puri image

Bhuna is the Indian equivalent of Stir frying and sauteing on medium high heat. The high heat helps meld the flavours of the spices into the vegetables or meat. Remember to keep a little water at the side whenever you try any bhuna dish to keep the dish from charring. Posting for a friend :) You can make this dish dry or add water towards the end to thin down the gravy. The recipe calls for Puri but I like it with Rotis/ Phulkas better as it is a lighter option to the deep-fried Puri .

Provided by Girl from India

Categories < 30 Mins

Time 25m

Yield 4 Puri with Prawn filling

Number Of Ingredients 17

Ingredients

300 -400 g of peeled big prawns (washed and dried well) or 300 -400 g prawns (washed and dried well)
8 tablespoons vegetable oil (I use only 1 - 2 but then I do not like oily food)
1 inch fresh ginger, peeled and minced
6 garlic cloves, minced
3 big red onions, chopped (I prefer the green onions) or 5 -6 green onions, with the green stalks chopped (I prefer the green onions)
2 fresh green chilies, deseeded and finely chopped (or less according to taste)
2 teaspoons salt (or to taste)
1 teaspoon ground cayenne pepper
1 teaspoon paprika (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2-1 teaspoon garam masala powder
3/4 teaspoon Worcestershire sauce
1/2 tablespoon tomato puree
2 big tomatoes, chopped
coriander leaves (chopped) (optional)

Steps:

Use 4 Delicious Homemade Puris!
#44025 by Fandoos or My Rotis/Phulkas #90817 (this is if you are like me and do not much care for deep fried stuff;) Heat the 8 tablespoons of oil in a large wok.
Fry the onions green pepper, ginger and garlic until soft.
Add the prawns, Stir well.
Add half the salt (use the rest later to adjust the seasoning), the spices and the Worcestershire sauce.
Put the tomato puree and tomatoes in and pour the Balti sauce over everything.
Stir violently and break the tomato pieces up with the spoon.
Leave the heat fairly high and, still stirring, dry the mixture off for about 3-4 minutes till the prawns are cooked.
Garnish with cilantro (optional). Spread one of the chapatis/ puris on a flat surface.
When the prawn mixture is just cool enough to handle, spoon one-quarter of it on to the chapati.
Fold into a roll, tucking in the ends.
Serve on plates with a wedge of lemon, a little shredded lettuce and slices of cucumber and tomato.
Eat while still warm using your fingers.
Note: You can use this mixture as a filling in rice pancakes or even wheat flour pancakes.

PRAWN BHUNA RECIPE

Prawn Bhuna Recipe image

Indian restaurant style prawn bhuna curry recipe made with king prawns, and aromatic bhuna sauce. So simple and easy to make with everyday cupboard-friendly ingredients. Serve with plain rice or naan. Dinner ready in 20 minutes.

Provided by Khin

Categories Main Course

Number Of Ingredients 16

Ingredients

400 g King prawns (About 14oz, peeled and deveined)
1 Green Pepper (Cut small squares)
3-4 Shallot onions (Finely chopped)
4 cloves Garlic (Grated or finely chopped)
3-4 Tomatoes (Ripen vine tomatoes, finely chopped)
2 tsp Tomato puree (Tomato paste or concentrate)
2-3 Green chilli (Cut thin slices)
3 tbsp Cooking oil (Vegetable or neutral flavour oil)
1 tsp Salt
handful Coriander (Roughly chopped)
1 cup Water
1½ tsp Chilli powder (Or paprika powder ( see details in note ))
½ tsp Turmeric
1 tsp Curry powder (Mild/hot Indian curry powder ( see details in note ))
½ tsp Coriander powder
¼ tsp Cumin powder

Steps:

Heat the pan into medium heat, drizzle 3 tablespoons of oil and saute the onions are 2-3 minutes until soft. Then add the garlic and stir for another 2-3 minutes until the onions are light brown.
Next, add the chopped tomatoes and cook until the tomatoes are reduced and colour changed. ( It usually takes about 3-4 minutes to soften and reduce the tomatoes. ) Then add the tomato puree and follow with the spices, turmeric, chilli powder, coriander powder, cumin powder, and salt. Stir it well for few seconds.
Pour the water in, and bring it to simmer. Then add the king prawns and cook for another 3-4 minutes and follow with the bell peppers. Cook until the prawns and peppers are cooked through.
Make a taste test and add more salt or water according to your preference.
Turn off the heat and sprinkle chopped coriander. Transfer to serving plate and serve immediately with plain rice, naan, or chapati.

Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1073 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

Tips:

Use fresh and succulent prawns. This will ensure that your bhuna prawn dish is flavorful and delicious.
Marinate the prawns for at least 30 minutes. This will help them absorb the flavors of the marinade and make them more tender.
Use a variety of spices in your marinade. This will give your bhuna prawn dish a complex and flavorful taste.
Cook the prawns on high heat. This will help them sear and retain their flavor.
Add the tomatoes and onions to the pan after the prawns have been cooked. This will prevent them from burning.
Simmer the sauce for at least 15 minutes. This will allow the flavors to meld and develop.
Serve the bhuna prawn with puri or rice. Puri is a traditional Indian flatbread that is perfect for scooping up the delicious sauce.

Conclusion:

Bhuna prawn is a delicious and flavorful Indian dish that is perfect for a special occasion. The combination of succulent prawns, rich sauce, and fluffy puri is sure to please everyone at your table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give bhuna prawn a try. You won't be disappointed!