Chingri Bhuna
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 150 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 219 kcal
- Protein
- 22.5 g
- Carbohydrate
- 6.2 g
- of which sugars
- 3.3 g
- Fat
- 11.2 g
- of which saturates
- 1.5 g
- Fibre
- 1.6 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the prawns with a little of the ground turmeric.
- 2
Heat the mustard oil in a wide pan and cook the chopped onion over medium heat for 8 minutes until golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the remaining turmeric and chilli powder.
- 4
Add the chopped tomatoes and cook for 6 minutes until softened and the oil separates.
- 5
Add the prawns and stir-fry over high heat for 4-5 minutes until pink, cooked through and well coated in the dry masala.
- 6
Scatter with the chopped coriander and serve with rice.
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