This amazing tasty King Prawn Bhuna is inspired by The Curry Guy, using his magnificently authentic British Indian-style curry sauce as a base. What you get is a sweet and sour dish with a tangy kick from the lemon juice.
I used frozen uncooked king prawns, which had already been shelled, but I reckon this would work with any firm, meaty seafood.
I’ve served it with mashed chickpeas, cooked with ghee, garam masala, lemon juice and chopped coriander. I also crisped up some tortilla bread by baking them in the oven for 5 mins.
2 tbsp ghee or vegetable oil
20-24 king prawns, shelled
300ml Indian restaurant style curry sauce (click here for how to make it)
1 tbsp finely chopped ginger
3 garlic cloves, finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp chilli powder
1 tbsp tomato puree
1 tsp turmeric
Half cinnamon stick
Juice of half lemon
2-3 tbsp chopped fresh coriander leaves
Salt and black pepper to season
1. Heat the ghee or oil in a large pan. Add the cinnamon stick and move it around in the oil for about 15 seconds before adding the prawns.
2. Cook the prawns until they are almost cooked through. This should only take a couple of minutes. When the prawns are pink and almost about 90% cooked, remove them from the oil and set aside to cool.
3. Now add the ginger, garlic, cumin powder, coriander powder and chilli powder.
4. Stir continuously for about a minute and then add the turmeric, tomato paste and curry gravy. As you cook the gravy, the turmeric will make it slightly darker. This is what you want.
5. Add the prawns to the sauce and stir to combine.
6. Throw in the coriander leaves and squeeze the lemon juice into the sauce.
7. When the sauce is quite thick and coats the prawns nicely, season with salt and pepper to taste and serve immediately.