How to Cook Yummy King Prawn bhuna with potato

King Prawn bhuna with potato. Bhuna is a type of Indian curry recipe where the whole spices are 'dry roasted', or 'toasted' beforehand in order to release their flavours and give the curry it's intense flavour. Bhuna is I think my favorite type of Indian curry. It has quiet a mellow delicate flavor to it.

King Prawn bhuna with potato Mr Naga Hot curry with naga sauce with diced potatoes and hot mint sauce added to give a fresh taste along with added plum tomato sauce. Large prawns delicately cooked with light spices, breadcrumb & deep fried in butter. Large king prawns cooked in a medium thick bhuna sauce with onion, nutmeg and ajowan seeds. You can cook King Prawn bhuna with potato using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of King Prawn bhuna with potato

  1. It’s 800 g of king prawns.
  2. You need 2 of medium potato.
  3. You need 4 tsp of cooking oil.
  4. Prepare 6-8 of cherry tomato.
  5. You need 1 of medium & 1 small onion.
  6. It’s 2 of large garlic cloves.
  7. You need of Corriander for garnishing.
  8. Prepare 1/4 tsp of tumeric powder.
  9. You need 2-3 of green chilli.

Buy King Prawn Bhuna online from Spices of India – The UK's leading Indian Grocer. 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. The wife's Bhuna as she likes it.

King Prawn bhuna with potato instructions

  1. Finely chop onions, garlic, and cut potatoes into chunks(4-6 chunks depending on size) cut the tomatoes in half.
  2. Heat oil on a non stick pan add chopped garlic and onion and saute until light golden brown.
  3. 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.
  4. 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).

KING PRAWN CURRY (Medium) KING PRAWN MADRAS (fairly hot) KING PRAWN VINDALOO (Very hot) KING PRAWN KURMA (mild) KING PRAWN DOPIAZA (Medium) KING PRAWN MUSHROOM (hot) KING PRAWN BHUNA (Medium). The resultant curry was this lovely spicy-tangy one with prawns and potatoes floating in harmony. I am still alive to tell the tale today and hand over this lovely recipe to you. God willing, I will be able to eat more prawns in the future and share a lot more recipes with you. I like it hot, spicy and tangy!

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