Prawn Bhuna

Prawn Bhuna brings together juicy king prawns and a thick, aromatic tomato-based sauce created through the traditional ‘bhuna’ cooking technique. This classic Indian curry delivers bold flavors from carefully cooked spices that coat bites of perfectly cooked prawns. Ready in less than one hour.

My love for Prawn Bhuna spans two chapters of my life: beginning in my childhood home where the aroma of spices would fill our kitchen. My father has a shellfish allergy, but my mother used to make this recipe for me whenever he was travelling.

I still remember her explaining how the slow cooking of the spices was the secret to its flavor. 

Years later, as a teenager alone in England, I was delighted to rediscover this childhood favorite in an entirely new context. King Prawn Bhuna had found its way on to several pub menus across Britain. 

While a little different from my mother’s version, these pub curries carried their own charm, and often reminded me of what it felt like to be home. The version we’re making today is how we now make it at home – an amalgamation, perhaps, of two parts of my life.

this recipe

What is Prawn Bhuna?

Prawn Bhuna is a rich, flavorful curry dish that originates from the Indian subcontinent. The term “bhuna” refers to a specific cooking technique where spices and aromatics are slowly fried in oil until they release their essential oils and flavors. This creates a thick, concentrated sauce with an incredible depth of flavor that clings to the prawns rather than drowning them in sauce.

Unlike many other curry dishes, a traditional bhuna contains relatively little water or stock. Instead, the moisture comes primarily from tomatoes and onions that break down during the cooking process. The result is an intensely flavored dish where the prawns remain the star ingredient, perfectly complemented by the aromatic spice blend.

Origins

Bhuna-style cooking has its roots in Bengal, a region that spans eastern India and Bangladesh, known for its rich culinary traditions and abundant seafood. The technique was developed to intensify flavors and preserve food before refrigeration was widely available.

While the bhuna method is traditional, Prawn Bhuna as we know it today gained popularity through Indian restaurants and pubs in Britain, where it became a menu staple during the curry boom of the 1970s and 80s. Many regional variations exist throughout India, Pakistan, and Bangladesh, with each area adding its own distinctive touch to the basic preparation method.

The dish exemplifies the careful balance of spices and cooking techniques that make Indian cuisine so popular around the world.

Ingredients

For the prawns

• Prawns, shelled and deveined
• Hot chilli powder
• Ground cumin
• Ground turmeric
• Salt, to taste
• Vegetable oil

For the sauce

• Vegetable oil
• Medium onion, diced
• Tomatoes
• Garlic cloves, grated
• Ginger, peeled and grated
• Green chili peppers
• Mustard powder
• Kashmiri chili powder
• Garam masala
• Sugar
• Tomato puree
• Water
• Salt, to taste

How to make Prawn Bhuna

Making Prawn Bhuna at home is about creating flavor through patience. The process begins with carefully caramelizing onions until they reach a golden, sweet base that will support the entire dish. Fresh aromatics like ginger and garlic are then added, releasing their fragrant oils and creating a rich foundation.

Tips

What kind of prawns to use

• Large king prawns work best for this dish, but smaller prawns can be used if preferred. 
• Use raw, peeled prawns for the best texture and flavor. Pre-cooked prawns can become tough.

Patience is key

• Don’t rush the onion-cooking stage - properly caramelized onions are essential for depth of flavor.
• Keep the heat medium-low or low during the spice-frying stage to avoid burning, which would result in bitter flavors.
• Taste and adjust seasonings just before adding the prawns - it’s your last chance to perfect the sauce.  
• Let the dish rest for a few minutes before serving to allow flavors to meld.