Make an Indian restaurant classic at home with this deliciously rich king prawn bhuna curry recipe!
For those who enjoy a thick, rich curry sauce, this classic Indian takeaway style king prawn bhuna curry is definitely the curry to choose. This recipe uses Indian restaurant style curry broth, as well as a combination of onions and tomato to create a delicious curry sauce.
Ingredients For Indian Takeaway Style King Prawn Bhuna Curry
This easy king prawn bhuna recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a starting point to curry sauces and makes it possible to cook a variety of dishes in just a few minutes. In this case, the broth is cooked with other ingredients including onion and tomato to make an indulgently thick curry sauce. With sizzling king prawns added, you can serve up your favourite Glasgow takeaway style bhuna curry in just a few minutes!
- Vegetable Oil
- Onion
- Salad Tomato
- Cumin Seeds
- Curry Broth
- Garlic Ginger Paste
- Tomato Puree
- Mild Red Chilli Powder
- Dried Fenugreek Leaves (Methi)
- Sea Salt
- Fresh Coriander Leaves
- Cooked King Prawns
How To Make Indian Takeaway Style King Prawn Bhuna Curry
Making this king prawn bhuna curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, onion and tomato are fried. Then, curry broth is added along with sizzling king prawns, and the sauce is simmered until rich, thick and delicious.
Step 1: Fry Vegetables
Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 1/4 teaspoon cumin seeds, 1 small onion, finely chopped and 1 salad tomato, quartered and stir-fry for 1 minute.
Step 2: Cook Bhuna Curry
Add 70 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, finely sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves, pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and bring to the boil. Add another 70 millilitres curry broth. Mix well and simmer for 2 minutes.
Step 3: Serve Bhuna Curry
Add 9 cooked king prawns and the remaining 70 millilitres curry broth and simmer for another 2 minutes until the bhuna curry sauce is thick. Transfer the king prawn bhuna curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.
Recipe Tips For Indian Takeaway Style King Prawn Bhuna Curry
Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the bhuna curry sauce becomes thick too quickly (or if you like more bhuna curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.
I hope you’ll try this Indian takeaway style king prawn bhuna curry recipe. If you do, let me know in the comments how it went!
King Prawn Bhuna Curry (Indian Takeaway Style)
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 1 teaspoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 salad tomato, quartered
- 70 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 fresh green finger chilli, finely sliced
- 1 teaspoon tomato puree
- 1/4 teaspoon mild red chilli powder
- 1 teaspoon dried fenugreek leaves
- pinch sea salt
- 1 small handful fresh coriander leaves, finely chopped
- 70 millilitres curry broth (for the second stage)
- 9 cooked king prawns
- 70 millilitres curry broth (for the third stage)
Instructions
- Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 1/4 teaspoon cumin seeds, 1 small onion, finely chopped and 1 salad tomato, quartered and stir-fry for 1 minute.
- Add 70 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, finely sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves, pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and bring to the boil. Add another 70 millilitres curry broth. Mix well and simmer for 2 minutes.
- Add 9 cooked king prawns and the remaining 70 millilitres curry broth and simmer for another 2 minutes until the bhuna curry sauce is thick. Transfer the king prawn bhuna curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.
King Prawn Bhuna Curry Recipe FAQ
What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.
Can I use tandoori king prawns to make tandoori king prawn bhuna curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style tandoori king prawn bhuna curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.
What can I serve with king prawn bhuna curry?
This rich and thick bhuna curry is delicious with pilau rice and plain chapati.
Do you like this Indian takeaway style king prawn bhuna curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make mushroom pakora, tandoori king prawns, korma curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
