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Recipe from Punjabi Rasoi – Prawn Ginger Bhuna

prawn bhuna 1

As part of our Support for National curry week (14th-20th October) we are celebrating the diversity of the midlands by sharing some recipes from our favourite chefs.

Prawn Ginger Bhuna


500g Medium sized prawns
2 fine chopped onions
3 fine chopped tomatoes
2 tbsp ginger/garlic paste
2 tbsp chopped ginger
1 tbsp chopped green chilli
2 tbsp chopped coriander leaves


1 tbsp cumin seeds
1 tbsp red chilli powder
1 tbsp cumin powder
1 tbsp garam masala powder
1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tbsp salt
4 tbsp cooking oil


Clean and wash prawns thoroughly. Heat oil in the pan, add cumin seeds. roast them till they start crackling. Then add chopped onions, let them fry till golden brown and add the ginger and garlic paste, let it cook for a couple of minutes. Then add chopped tomatoes as well as powdered spices, let it cooked for a minutes, finally adding the prawns to the masala and let it mix and cooked for about 8 to 10 minutes. Add chopped ginger and coriander and mix it well.

To finish garnish with chopped coriander leaves. Serve hot with Naan or Steamed Rice.

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