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Recipe for King Prawn Bhuna

(Ref: RCP063)

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Recipe


Do you want King Prawn Bhuna with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...
Serves:	4
Preparation Time:	20 Minutes.
Cooking Time:	30 Minutes
Ingredients:	500g King Prawns (de-veined and washed)
	2 Medium Onions (300g)
	8-10g Ginger
	4 Medium Garlic Cloves
	1-2 Finger Green Chilli (optional)
	5 cherry tomatoes
	1/2 Small Green Pepper
	6 tbsp Veg/Olive Oil
	1/2 tsp Turmeric
	7 tsp (50g) Mr Huda's Universal Curry Paste
	1/2 tsp Chilli Powder (optional)
	3-4 Green Cardamom (optional)
	2 Bay Leaves (optional)
	Fresh Coriander (optional)
Instructions:	1st Stage (Puree): 1. Cut 1 onion and 3 tomatoes into 1/4 s, and chop the green pepper, ginger (peeled), 1 garlic clove, green chilli and the Fresh Coriander. 2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid. 3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. 4. When cooked place in a blender to make into puree. 2nd Stage (Curry): 1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan. 2. Add the rest of the crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden. 3. Add rest of the onions and tomatoes (finely chopped) with some salt and cook to soften (stirring regularly). 4. Add Mr Huda's Universal Curry Paste, chilli powder and the ready blended puree with a little warm water (around 100/125 ml) and, on full heat, bring to boil then simmer for 5 - 10 mins (covered and stirring occasionally). 5. Add the King Prawns, bring back to the boil, then leave to simmer (covered) for 10 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce). 6. Once cooking is nearly over, add the remaining chopped coriander and leave the curry to settle for 10-15 mins. Before serving, remove any excess oil. Chef's top tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste: 3 teaspoons of chilli powder = Madras strength 5 teaspoons of chilli powder = Vindaloo strength Save time preparing the Curry Base by using our Ready made Onion Curry Base / Ready made Onion Gravy Paste for that Authentic British Indian Restaurant Curry Taste

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