Prawn Bhuna
Prawn Bhuna is a fragrant Indian main course of raw prawns simmered in a spiced tomato and onion sauce with mustard seeds, garam masala and turmeric. The Thermomix sautés the ghee and spices, then blends the sauce base, delivering authentic curry-house flavour with minimal hands-on effort.
About this recipe
Prawn Bhuna Thermomix TM7 brings the bold, restaurant-style Indian curry experience straight into your kitchen with your all-in-one kitchen machine. A bhuna is defined by its intensely reduced tomato and onion sauce, where ghee, mustard seeds, turmeric, ground coriander and garam masala are fried until the masala thickens and the oil separates — a step that normally demands constant stirring at the hob. With the TM7, the precise heating and automatic stirring handle this slow frying stage for you, coaxing sweetness out of the onions and blooming the spices evenly so nothing catches or burns. The prawns need only minutes at the end, staying plump and juicy while they soak up the fragrant sauce. This recipe is a brilliant quick weeknight dinner, ready with minimal prep, and it easily scales up for guests. Serve it with steamed basmati rice or warm naan, scatter over fresh coriander, and you have an authentic Indian main course that tastes slow-cooked but comes together almost entirely hands-free.
Preparation tips
- Pat the raw prawns dry with kitchen paper before adding them to the sauce; excess moisture would thin the bhuna masala and stop it clinging properly to each prawn during the final cooking stage.
- Let the ghee and mustard seeds sauté until the seeds stop popping, as this releases their nutty flavour into the fat; adding the onions too early leaves the tempering sharp rather than mellow and aromatic.
- Scatter the fresh coriander over the finished prawn bhuna only at serving time, and offer extra lime wedges on the side so guests can sharpen the rich tomato and garam masala sauce to their own taste.
Recipe variations
- Make a vegetarian version by replacing the prawns with cubes of paneer or firm cauliflower florets; stir them into the same ghee, mustard seed and tomato masala for the last few minutes so they absorb the bhuna spices.
- For a festive seafood variation, swap half the prawns for king prawns and mussel meat, add a splash of cream and a pinch of Kashmiri chilli for colour, and serve the bhuna as an elegant starter at a dinner party.
Thermomix TM7 Benefits
- Ghee and mustard seeds are sautéed by the TM7's precise heating, releasing their nutty aroma without any risk of burning the tempering. [Precision Control]
- Fresh onions are chopped by the Thermomix in seconds, giving an even base for the bhuna sauce and saving around ten minutes of knife work. [Time Savings]
- Tinned tomatoes and ground spices combine at high speed into a velvety masala, coating every prawn in a consistent, restaurant-style sauce. [Multi-Function]
- The built-in weighing function lets you portion the ghee and ground coriander directly into the mixing bowl, so the curry balances are always exact. [Precision Control]
- The TM7 stirs the simmering sauce hands-free, letting the tomato masala reduce and thicken while you cook rice or warm naan alongside. [Hands-Free]
Ingredients
- ghee
- black mustard seeds
- onions
- garlic clove
- ground turmeric
- garam masala
- ground cumin
- ground coriander
- fine sea salt
- tinned chopped tomatoes