Recipe

KING PRAWN & INTENSELY SWEET TOMATOE BHUNA

 “Conjure the fresh flavours of Bangladesh with this super-simple king prawn bhuna – it's a real crowd-pleaser. ”. ... 

Yields23 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 King Prawn Pack (size under 5, shell on, uncooked)
 2 Sliced Onions
 0.25 cup Cooking Oil
 1.50 tsp Fine Sea Salt
 1 tsp Nigella Seeds
 0.50 tsp Cumin Seeds
 1 tsp Coriander Seeds
 10 Chopped garlic
 1 Minced Ginger
 0.50 tsp Demerara Sugar
 1.50 tsp Chilli Powder
 1.50 tsp Bengali Fish Curry Powder
 1 tsp Coriander Powder
 1 tbsp Sweet Tomatoe Paste
 0.25 cup Water
 1 tsp Turmeric
 0.50 tsp Kashmiri Red Chilli Powder
 1.50 tbsp Ghee
 1 cup Chopped Coriander
 68 Birds Eye Green Chillis
 1 Intensely Sweet Vine Tomatoes
1

PREPARE THE PRAWNS: You can choose to shell all the trans, or keep the shells on. I like to go 50-50. The shells are where ALL the flavour are so as i am not making a separate stock i like to use this method. It also allows easy eating for the hungry who do not like to shell whilst eating. BUT you must devein all the shells.... (poop out all the prawns). You can do this easily by using a knife and gently scoring it on the back of the prawn and pulling out a long string of vein and discard it.

2

Give the prawns a good rinse and drain and dry.

3

Marinate the prawns in kashmiri power, turmeric and half a teaspoon of salt and set aside.

4

THE SAUCE: In a clay pot, or frying pan or wok heat the oil.

5

Once the oil is hot but not smoking on a medium flame, add in all the whole spices: cumin seeds, nigella seeds and coriander seeds salt. Brown the spices very quickly.

6

Very quickly add the sliced onions with the remaining salt and sugar (optional).

7

Start to caramalise your onions. Do not be tempted to mash or break up the onions. This process can take up to 15 minutes.

8

Once softened and golden, add the garlic and ginger. I like to add it at this stage as the flavour and intensity of the garlic and ginger stays in the curry and it also adds the freshness and heat. stir and cook for a further five minutes.

9

SPICES: Its time to add the spices. I like to add the spices one at a time and giving it a good 30 second stir in the hot pan before i add the next spice. The first spice i add is the chilli powder. The second spice i add is the curry powder and finally the coriander power. Doing it in stages ensures each spice is thoroughly cooked and also gives the curry its lovely deep red earthy colour.

10

Along with spices add the sweet tomatoes paste. This will encourage the dish to be sweet and the spices not to burn or become bitter.

11

The next 10 minutes i like to let the spices cook and intermittently i add the water gradually after every 2minutes so it does not burn.

12

Simultaneously whilst the spices cook i heat up ghee in a tawa (or frying pan) and start to fry and crisp up the king prawns. This is my mothers technique in adding a charcoaled flavoured taste to the prawns.

13

Once the prawns are fried and the spices have been fully cooked i add the prawns to the sauce and mix it thoroughly so the flavours combine for the final five minutes.

14

Throw in the vine tomatoes. These will not be cooked for too long, maximum five minutes.

15

Finally add in the garnish: the coriander and the chillies and turn off the flame completely after two minutes.

16

Serve immediately with hot white basmati rice alternatively mop it up with some roti/ naan.

 

This dish is worthy of saying out loud "Mai Goh Mai" which in Bengali translates to "MY OH MY". Here at the Hungry Hijabi HQ this recipe is more than restaurant quality standard and more than the equivalent to the "Chef Special Dish" curries you get at an Indian restaurant menu; only better as its homecooked.
Preparing your own King Prawns rather than buying the already peeled and cooked prawns are on course for a deliciously luxurious seafood curry that’s ready in no time. This King Prawn curry may seem a tiresome preparation for such an expensive shellfish, but it’s a great recipe that suits the glamorous crustacean well and the red sauce is very unique here at the HQ. King Prawns with Intensely sweet tomatoes and lots of chilli is exactly what the doctors, the nurses, the firemen and the teachers ordered.
I would love to feast the night away with one of my most loved shellfish - king prawns. Freshly made hot and spicy bhuna, a bowl of hot White basmati rice, a plate of spare chillies and bengali lemboo lemon, a glass tumbler with chilled water, A side bengali salad, a spicy bengali omelette, a dhal topped off with ghee and red chillis, a few Lentil pakoras … I’d be the one arriving very early and leaving very late.
But I recently experienced that I didn't need all of that in front of me (although off course I would never complain, im grateful for food ). I just needed that king prawn dish which alone looked beautiful and tasted amazing. I was craving it. My mums recipe is the best. I had to nail this to prove it to Hungry Husband. We were all expecting a standard prawn curry when I cooked this for the family but, instead, it became an impromptu  creation which was succulent  and delectable, with an unbelievable deep flavour with three lip-smacking (and burning) kinds of chillies. My mother shared her kitchen secrets with me as I was her first born daughter and was pretty much immediately put into the kitchen to help cook for the family everyday from the moment I could walk; get those prawns frying.
Have everything prepped before you start cooking, because it all happens very quickly once you do. Serves four or a very hungry greedy couple  with some steamed white basmati rice.

 

Ingredients

 1 King Prawn Pack (size under 5, shell on, uncooked)
 2 Sliced Onions
 0.25 cup Cooking Oil
 1.50 tsp Fine Sea Salt
 1 tsp Nigella Seeds
 0.50 tsp Cumin Seeds
 1 tsp Coriander Seeds
 10 Chopped garlic
 1 Minced Ginger
 0.50 tsp Demerara Sugar
 1.50 tsp Chilli Powder
 1.50 tsp Bengali Fish Curry Powder
 1 tsp Coriander Powder
 1 tbsp Sweet Tomatoe Paste
 0.25 cup Water
 1 tsp Turmeric
 0.50 tsp Kashmiri Red Chilli Powder
 1.50 tbsp Ghee
 1 cup Chopped Coriander
 68 Birds Eye Green Chillis
 1 Intensely Sweet Vine Tomatoes

Directions

1

PREPARE THE PRAWNS: You can choose to shell all the trans, or keep the shells on. I like to go 50-50. The shells are where ALL the flavour are so as i am not making a separate stock i like to use this method. It also allows easy eating for the hungry who do not like to shell whilst eating. BUT you must devein all the shells.... (poop out all the prawns). You can do this easily by using a knife and gently scoring it on the back of the prawn and pulling out a long string of vein and discard it.

2

Give the prawns a good rinse and drain and dry.

3

Marinate the prawns in kashmiri power, turmeric and half a teaspoon of salt and set aside.

4

THE SAUCE: In a clay pot, or frying pan or wok heat the oil.

5

Once the oil is hot but not smoking on a medium flame, add in all the whole spices: cumin seeds, nigella seeds and coriander seeds salt. Brown the spices very quickly.

6

Very quickly add the sliced onions with the remaining salt and sugar (optional).

7

Start to caramalise your onions. Do not be tempted to mash or break up the onions. This process can take up to 15 minutes.

8

Once softened and golden, add the garlic and ginger. I like to add it at this stage as the flavour and intensity of the garlic and ginger stays in the curry and it also adds the freshness and heat. stir and cook for a further five minutes.

9

SPICES: Its time to add the spices. I like to add the spices one at a time and giving it a good 30 second stir in the hot pan before i add the next spice. The first spice i add is the chilli powder. The second spice i add is the curry powder and finally the coriander power. Doing it in stages ensures each spice is thoroughly cooked and also gives the curry its lovely deep red earthy colour.

10

Along with spices add the sweet tomatoes paste. This will encourage the dish to be sweet and the spices not to burn or become bitter.

11

The next 10 minutes i like to let the spices cook and intermittently i add the water gradually after every 2minutes so it does not burn.

12

Simultaneously whilst the spices cook i heat up ghee in a tawa (or frying pan) and start to fry and crisp up the king prawns. This is my mothers technique in adding a charcoaled flavoured taste to the prawns.

13

Once the prawns are fried and the spices have been fully cooked i add the prawns to the sauce and mix it thoroughly so the flavours combine for the final five minutes.

14

Throw in the vine tomatoes. These will not be cooked for too long, maximum five minutes.

15

Finally add in the garnish: the coriander and the chillies and turn off the flame completely after two minutes.

16

Serve immediately with hot white basmati rice alternatively mop it up with some roti/ naan.

KING PRAWN & INTENSELY SWEET TOMATOE BHUNA

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