I made an epic prawn bhuna the other day and I’ve had a few people asking me for the recipe, so here it is.
I make mine dairy free, so I use coconut yoghurt or coconut cream instead of usual yoghurt, but if you don’t mind dairy, feel free to use lovely thick Greek yoghurt. I also use fresh tomatoes because the produce here in Perth is outstanding, but feel free to use tinned tomatoes if you wish.
This is how I skin and prepare my tomatoes – it’s quick and easy and by the time you have chopped your onions and garlic, the tomatoes will be ready to peel. I boil the kettle, and with a sharp knife I cut a shallow cross in the top where the stem was and again on the opposite side. Then I place them in bowl of boiling hot water for about 5-6 minutes.
Be careful when you remove them because they’ll be hot. The skin should come away easily just by rubbing it slightly, if it doesn’t then they need a bit longer.
I also remove any thick inner stem and the fibrous part where it attached to the plant. For this recipe I also remove most of the watery seedy part so that the final product is chunks of skinless tomato flesh.
This recipe is enough to serve 6 people, you can also freeze portions of sauce to use later then you can add fresh chicken or prawns on the day that you serve it.
a quarter of a teaspoon each of:
black mustard seeds
2 onions (chop one and a half of them and puree the other half in a blender)
2 teaspoons of garlic (either crushed or pureed with the onion puree above)
2 teaspoons of fresh grated ginger (or from a tube if that’s more convenient)
4 large ripe tomatoes
1 teaspoon of turmeric powder
2 teaspoons of chilli paste (or 1 teaspoon of chilli powder)
4 teaspoons of medium curry powder (I use Clive of India but choose your favourite brand or make your own)
300mls of chicken or vegetable stock
2 generous heaped dessertspoons of Greek yoghurt or coconut yoghurt or approx (150-200ml coconut cream)
4 tablespoons of tomato puree
2 teaspoons of garam masala
oil – vegetable, groundnut or something else with a mild or no flavour
salt and pepper
- Get everything chopped, pureed and ready.
- Heat 3 tablespoons of oil in a large pan and add the whole seeds.
- Once you hear them pop and crackle, add the onions, ginger, and garlic and stir to coat them in the spicy mixture.
- Once the onions start to soften, add the turmeric, chilli, and curry powder.
- Give everything a good stir, cook for a few minutes, then add the tomatoes and tomato puree.
- Cover and cook for approximately 10 – 15 minutes then stir in the yoghurt and the garam masala. The garam masala will make the sauce take on a brown colour. Once the tomatoes and onions are soft and a bit mushy, turn the heat off and leave the sauce covered to cool down in the pot. Add salt and pepper to taste. If it’s too spicy, add a little sugar to balance the spices. Freeze in appropriate portion sizes.
- If using the same day, reheat the sauce and add the protein of your choice e.g. raw prawns, chicken, lamb, veggies and cook until the meat or veggies are cooked through. I used lovely fresh large raw jumbo tiger prawns and they were delicious.
- Bhuna tends to be quite a dry curry, so use as much sauce as you like that suits your needs. I prefer more gravy so I tend to be quite generous with the sauce. If you reheat it uncovered, you can reduce the sauce if you prefer a thicker, richer flavour.