Quick & Easy Prawn Bhuna

Prawn Bhuna is a classic Bangladeshi and Indian dish known for its richly spiced sauce that clings to every bite.

With Shemin’s Seafood Curry Paste, you can recreate that deep, homestyle taste in just 20 minutes. It’s bold, vibrant, and guaranteed to impress.

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The star of the show

Shemin's Black Mustard Seeds

Bold mustard seeds with a sharp, nutty flavour when tempered. Essential for Indian cooking. Adds aroma and texture to dishes.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2 tbsp oil
1 tsp Shemin’s Cumin Seeds
1 tsp Shemin’s Mustard Seeds (optional)
1 onion, finely chopped
1 pot Shemin’s Seafood Curry Paste
3 medium tomatoes, chopped (or ½ tin chopped tomatoes)
800g prawns, peeled and deveined
Salt, to taste
2–3 green chillies, chopped (optional)
Fresh coriander, for garnish

How to make Quick & Easy Prawn Bhuna

Heat the Oil:
Heat the oil in a pan and add the cumin and mustard seeds (if using). Let them sizzle for a few seconds to release their flavour.
Cook the Onion & Paste:
Add the chopped onion and cook until golden brown (around 5–7 minutes). Stir in the Seafood Curry Paste with a splash of water and cook gently for 1 minute until fragrant.
Add Tomatoes & Simmer:
Stir in the chopped tomatoes and a pinch of salt. Cook on medium heat for 5–6 minutes until the tomatoes break down and the sauce thickens slightly.
Add the Prawns:
Add the prawns and stir well to coat in the sauce. Cook for just a few minutes until the prawns are pink and cooked through.
Finish & Serve:
Stir in the chopped green chillies (if using). Garnish with fresh coriander and serve hot with rice or Shemin’s Indian Breads.

Tips

Tips:

This curry base works beautifully with chicken (thighs or breast), roasted aubergine, chickpeas, or paneer for a vegetarian twist.
Stir into cooked lentils for a spicy dahl-style dish.
Serve with basmati rice, Shemin’s Indian Breads, or even a jacket potato for a speedy meal.
While this recipe is a quick and easy version, for even deeper flavour you can slow-cook it until the sauce reduces and clings to the meat – just like a traditional bhuna!

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Quick & Easy Prawn Bhuna

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