Best 3 Bhuna Prawn With Puri Recipes

Bhuna prawn with puri is a delectable seafood dish that tantalizes the taste buds with its rich, aromatic gravy and crispy, flaky flatbread. Originating from the Indian subcontinent, this culinary masterpiece combines succulent prawns, a medley of flavorful spices, fresh herbs, and creamy yogurt to create an unforgettable dining experience. Whether you're hosting a special occasion or simply craving a satisfying meal, bhuna prawn with puri is sure to leave a lasting impression.

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.

SIMPLE PRAWN BHUNA

Simple Prawn Bhuna image

Bhuna is I think my favorite type of Indian curry. It has quiet a mellow delicate flavor to it. Great with rice and Naan bread. You can play with the spices a little bit to adjust it accordingly to suit your taste. Preparation time includes marinating time.

Provided by Kikais Kitchen

Categories Curries

Time 38m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

400 -500 g peeled king prawns
2 garlic cloves
1 large onion
1 fresh green chile
1 1/2 teaspoons garam masala
1 -2 teaspoon cayenne or 1 -2 teaspoon chili powder, depending on how hot you want it to be
1/2 teaspoon ground turmeric
2 tablespoons lemon juice
150 ml water
2 tablespoons vegetable oil
1 tablespoon chopped fresh coriander
salt, to taste

Steps:

Place chili powder, chopped garlic, turmeric, garam masala and lemon juice in a bowl.
Add prawns and mix well together and leave to marinate for 15 minutes.
Heat oil in a pan and cook onions on a low heat for 8-10 minutes until they are golden brown.
Add prawns, marinade, salt and water and cook for another 10 minutes until prawns are heated through and most of the water has evaporated.
De-seed the chili and chop them into thin slices.
Garnish dish with chopped fresh chili and chopped coriander.

PRAWN CURRY IN A HURRY

Prawn curry in a hurry image

Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 5

Ingredients

2 tbsp curry paste (we used Patak's Origional Balti curry paste)
1 onion, finely sliced
200g large raw or cooked prawns, defrosted if frozen
400g can chopped tomatoes with garlic
large bunch coriander, leaves and stalks chopped

Steps:

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium

Tips:

To make the perfect prawn bhuna, use fresh and succulent prawns. Look for prawns that are firm to the touch and have a shiny, translucent appearance.
Marinate the prawns in a mixture of yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala for at least 30 minutes. This will help to infuse the prawns with flavor and make them tender.
Use a heavy-bottomed pan or pot to cook the prawn bhuna. This will help to distribute the heat evenly and prevent the prawns from sticking to the bottom of the pan.
Cook the prawn bhuna over medium heat. This will help to prevent the prawns from overcooking and becoming tough.
Add a dollop of cream or yogurt to the prawn bhuna just before serving. This will help to make the dish creamy and rich.
Serve the prawn bhuna with hot, fluffy puris or rice.

Conclusion:

Prawn bhuna is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give prawn bhuna a try. You won't be disappointed!