Prawns Bhuna

Name: Prawns Bhuna
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Medium prawns: 500g, shelled, deveined; Onion: 200g, finely chopped; Tomato: 150g, chopped; Ginger paste: 1½ tsp; Garlic paste: 1 tsp; Red chilli powder: 1½ tsp; Turmeric: 1 tsp; Coriander powder: 1 tsp; Cumin powder: ½ tsp; Garam masala: ½ tsp; Mustard oil: 4 tbsp; Salt: 1 tsp; Fresh coriander: 2 tbsp; The masala should be almost dry when prawns go in — bhuna means no gravy; Do not overcook the final step — prawns need only 3 min in the masala; This intensifies with the charring of the masala — go to the edge of burning; Serve with paratha or bhakri for scooping

🍗 Non-veg🌾 Gluten-free📊 Medium

Prawns dry-fried in a deeply reduced onion-tomato-spice masala until they are coated in a thick, clinging, intensely aromatic bhuna.

⏱️15 minPrep

🔥25 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Prawns Bhuna

Toss prawns in ½ tsp turmeric, ½ tsp salt; fry 2 min per side until pink.
Remove.
In same oil, fry onion until very dark golden — this is the bhuna base.
Add ginger, garlic; fry 2 min.
Add tomato; cook until completely dry and oil pools.
Add all powdered spices and salt; fry dry 3 min, adding just a tablespoon of water if it sticks.
Toss prawns in masala; coat completely.
No water needed — this is a dry dish.
Finish with garam masala and coriander.

📖 Cultural notes

|---|---|---|---|---| | 270 kcal | 25g | 10g | 15g | 2g | Bhuna (from Urdu bhunna — to roast/fry) is the technique of cooking down a masala to near-dryness, concentrating flavour. Chingri Bhuna is popular in Kolkata's Muslim household cooking where it is served at Eid dinners alongside biryani. The absence of gravy makes it ideal for wrapping in paratha for late-night street food in the Zakaria Street area. ---

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