King Prawn bhuna with potato. Prawn & potato curry mangalore style. Fancy a plate of delicious, spicy king prawn bhuna served with hot steaming rice? If you do, watch this easy video tutorial and give it a go!
Do you want King Prawn Bhuna with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time. You know I can't recall a sungta hooman we make in the Saraswat community in Goa with potatoes so this is definitely something new and to be tried for me. You can cook King Prawn bhuna with potato using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of King Prawn bhuna with potato
- Prepare 800 g of king prawns.
- It’s 2 of medium potato.
- Prepare 4 tsp of cooking oil.
- Prepare 6-8 of cherry tomato.
- Prepare 1 of medium & 1 small onion.
- You need 2 of large garlic cloves.
- It’s of Corriander for garnishing.
- It’s 1/4 tsp of tumeric powder.
- Prepare 2-3 of green chilli.
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.
King Prawn bhuna with potato instructions
- Finely chop onions, garlic, and cut potatoes into chunks(4-6 chunks depending on size) cut the tomatoes in half.
- Heat oil on a non stick pan add chopped garlic and onion and saute until light golden brown.
- Add salt as required and stir, add quarter tsp tumeric,1tsp chilli powder,half tsp madras powder, mix all spices, if masalla is dry add few drops of water and cover with lid & simmer for 8min or until masalla colour turns dark.
- Add in the washed prawns and cook until most water evaporates at that point add the potato's and tomatoes cook until soft then add 1 cup water and cook for further 8-min on just below medium heat and garnish with corriander & 2-3 green chilli (chilli is optional).
The wife's Bhuna as she likes it. Chicken Bhuna (or Bhuna Chicken depending on what you call it) is a "dry curry" which means the masala clings onto the chicken (rather than the chicken swimming in sauce). Bhuna is a method of cooking where you cook onions, tomatoes and meat over high heat – stirring until all the liquid dries up. Spicy prawns cooked in a rich tangy tamarind tomato sauce. I love this dish not only because it tastes fantastic but also because it's the Once the sauce is shiny, add the prawns and stir to coat them with the sauce.
