indianEasynon vegetariangluten freedairy freenut free

Prawn Bhurji

Name: Prawn Bhurji
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g prawn (cleaned, deveined, roughly chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.5/5(72)

TASTE SCORE

8/10

Juicy prawns cooked quickly with onion, tomato, green chili, and warm spices until lightly scrambled and coated in a masala. This coastal-style bhurji is fast, flavorful, and perfect with roti, pav, or rice.

PREP

15m

COOK

15m

SERVES

1 KATORI

193 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prepare the prawns and chop the vegetables.
1.Clean and devein the prawns if needed, then chop them roughly into small pieces.
2.Finely chop the onion, tomato, green chili, ginger, and garlic.
3.Keep the coriander leaves chopped and the lemon juice ready for finishing.
saute · ~7 min
Cook the onion, chili, ginger, and garlic.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, about 5 to 6 minutes.
3.Add green chili, ginger, and garlic, then cook for 1 minute until fragrant.
TIPKeep the heat medium so the garlic cooks gently and does not turn bitter.
saute · ~6 min
Make the tomato masala.
1.Add tomato and salt to the pan and mix well.
2.Cook until the tomato softens and turns pulpy, about 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, and garam masala, then cook for 30 seconds.
saute · ~4 min
Cook the prawns until just done.
Add the chopped prawns to the masala and cook over medium heat, stirring often, until they turn opaque and release a little moisture. Keep cooking 3 to 4 minutes until the mixture looks lightly scrambled and semi-dry.
TIPDo not overcook the prawns or they will turn rubbery.
garnish
Finish with coriander leaves and lemon juice.
Turn off the heat. Mix in the coriander leaves and lemon juice to brighten the bhurji.
serve
Serve hot.
Serve Prawn Bhurji hot with roti, pav, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chopped prawns dry before they go into the pan so the bhurji stays semi-dry instead of watery.
2
Cook the onions until lightly golden, not deeply brown, so the masala stays sweet and doesn't overpower the prawns.
3
Add the powdered spices only after the tomatoes turn pulpy; this prevents raw spice flavor and helps the masala cling to the prawns.
4
Once the prawns turn opaque, keep a close watch and stop cooking as soon as the mixture looks lightly scrambled.
5
Finish the lemon juice off the heat to keep its fresh sharpness and avoid a cooked, flat citrus taste.
6
If making ahead, cook the masala base first and add prawns only just before serving for the best texture.
7
Leftovers are best reheated very gently for a minute or two; high heat will toughen the prawns.