Prawn Bhuna.
This is a fiery recipe with subtle undertones. As the flavour of the prawns should be noticeable, the spices should not take over the dish.
The term Bhuna, refers to the method of bringing out the full flavours of the spices by heating them in a pan before adding the other ingredients.
Ingredients.
2 dried red chillies,(deseeded if liked.)
3 fresh green chillies, finely chopped.
1 teaspoon of ground turmeric.
2 teaspoons of white wine vinegar.
1/2 a teaspoon of salt.
3 garlic cloves, crushed.
1/2 a teaspoon of ground black pepper.
1 teaspoon of paprika.
500g / 1 lb of uncooked peeled king prawns.
4 tablespoons of oil.
1 onion, chopped very finely.
180ml / 6floz of water.
2 tablespoons of lemon juice.
2 teaspoons of garam masala.
Fresh chopped coriander to garnish.
Method.
1. Combine the chillies, turmeric, vinegar,salt, garlic,pepper and paprika in a non metallic bowl, stir in the prawns and set aside for 10 minutes.
2. Heat the oil in a large frying pan or wok, add the onion and fry for 3 or 4 minutes until the onion is soft.
3. Add the prawns and the contents of the bowl to the pan and stir fry over a high heat for 2 minutes.
4. Reduce the heat, add the water and boil for 10 minutes, stirring occasionally, until the water is evaporated and the cuury is fragrant.
5. Stir in the lemon juice and the garam masala.
6. Serve garnished with fresh coriander.
Serves 4 to 6.
