Chingri Bhuna
Prawns cooked down in a dark onion masala until the sauce clings to every shell.
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Per serving
281 kcal
Don't want to cook?
Find Chingri Bhuna at restaurants near you.
Instructions
Step 1: Brown the sliced onion slowly in the mustard oil until deep and jammy.
Step 2: Add the ginger garlic paste, ground turmeric, chilli powder, cumin powder, coriander powder and salt and fry until the oil separates.
Step 3: Stir in the chopped tomato and cook to a thick masala.
Step 4: Fold in the prawns and the slit green chilli and cook just until the prawns turn opaque and firm.
Step 5: Rest off the heat for a minute and scatter with fresh coriander.
Ingredients
Quantities update automatically for 4 servings.
- 500 gRaw prawns — peeled and deveined
- 3 wholeOnion — finely sliced
- 1 wholeTomato — chopped
- 1 ½ tbspGinger garlic paste
- ¾ tspGround turmeric
- 1 tspChilli powder
- 1 tspCumin powder
- 1 tspCoriander powder
- 3 tbspMustard oil
- 1 tspSalt
- 3 wholeGreen chilli — slit
- 10 gFresh coriander — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 281 kcal
- Protein
- 27.6 g
- Carbohydrates
- 16.5 g
- Fat
- 12.8 g
- Saturated fat
- 1.7 g
- Fibre
- 3.7 g
- Sugar
- 5.8 g
- Sodium
- 720 mg
These figures are estimates for general information only and are not medical or dietary advice.