Mushroom Prawn Bhuna

Mushroom Prawn Bhuna Recipe - Delicious Indian Dish with Button Mushrooms and Tiger Prawns

Region / culture: India | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 2

Introduction

Mushroom Prawn Bhuna is a delicious and flavorful dish that combines the earthy taste of mushrooms with the succulent sweetness of tiger prawns. This dish is perfect for a cozy night in or a special dinner with loved ones.

History

The origins of Mushroom Prawn Bhuna can be traced back to traditional Indian cuisine, where bhuna refers to a cooking technique that involves frying spices and aromatics until they are well browned. This process helps to develop deep flavors and create a rich and aromatic sauce.

Ingredients

Small packet of button mushrooms
Small packet of already-cooked and peeled tiger prawns - 200 g packet
Two large onions (you need a lot of onion for a bhuna)
2 large, ripe tomatoes (for the garnish at the end)
The usual chunks of garlic, ginger and chile from your freezer (thawed by 30 second zap in the microwave)
Plenty of chopped fresh (or frozen) coriander
1.5 tsp of turmeric
2 heaped teaspoons of garam masala
2 heaped teaspoons of ground coriander (dhaniya)
1 tsp of ground cumin powder
A generous squirt of concentrated tomato purée from those toothpaste-style tubes they come in (sorry it's not in the picture)

How to prepare

Heat a couple of tablespoons of your favorite vegetable oil in a medium-sized pot or pan over medium heat.
Begin by chopping the onions. The traditional Indian-style chopping technique involves cutting the peeled onion in half, gripping one half in your hand, and using a sharp knife to slice thin slivers directly into the pot with hot oil. Repeat this process until all the onion is sliced. Stir occasionally to prevent burning.
Once the onions have browned, add the pulped garlic, ginger, and chili. Be cautious with the amount of chili used, as this recipe is intended for two people and only includes 200 g of tiger prawns and a small packet of mushrooms.
Stir the pulped garlic, ginger, and chili with the onions for approximately 5 minutes.
Fry the chopped onion until golden brown.
Stir in the pulped garlic, ginger, and chili. Fry for a few more minutes.
While the pot is cooking, halve the button mushrooms and finely chop the deseeded tomatoes. Set aside the chopped tomatoes in the fridge for garnishing.
Add the ground/dried spices according to the measurements provided. Stir well to prevent sticking and reduce the heat slightly. Allow the spices to roast for a few minutes.
Chop the mushrooms and tomatoes.
Add the ground spices.
To moisten the dry mixture, squeeze some tomato purée concentrate into the pot and stir thoroughly. Add a small amount of water if needed. The tomato purée will also add a deep red color to the dish.
Continue cooking for approximately 5 minutes.
Stir in the mushrooms.
After a couple of minutes, add the remaining half-mushrooms and stir thoroughly. Increase the heat slightly and cover the pot with a lid. The mushrooms will soften in the steam and release more moisture.
When the mushrooms are soft, turn off the heat and cover the pan if not ready to serve immediately. Avoid adding the prawns until the last minute to prevent overcooking.
Add a little water and let it simmer.
Once the mushrooms are soft, add the cooked prawns and stir.
When ready to serve, warm up the mushroom and onion mixture in the pan and stir in the cooked prawns until heated through.
Serve on a bed of basmati rice and garnish with coriander leaves and finely chopped tomatoes. Enjoy!

Variations

Add vegetables like bell peppers or peas for extra flavor and nutrition.
Substitute prawns with chicken or tofu for a different protein option.

Cooking Tips & Tricks

Be sure to slice the onions thinly for a more even cooking process.

- Adjust the amount of chili according to your spice preference.

- Allow the spices to roast properly to enhance their flavors.

- Add the prawns at the last minute to prevent overcooking.

Serving Suggestions

Serve Mushroom Prawn Bhuna with steamed basmati rice or naan bread for a complete and satisfying meal.

Cooking Techniques

The key cooking technique for this recipe is bhuna, which involves frying spices and aromatics until they are well browned to develop deep flavors.

Ingredient Substitutions

Use any type of mushrooms you prefer.

- Substitute fresh prawns with frozen prawns if fresh ones are not available.

Make Ahead Tips

You can prepare the mushroom and onion mixture ahead of time and add the prawns just before serving to save time.

Presentation Ideas

Garnish Mushroom Prawn Bhuna with fresh coriander leaves and finely chopped tomatoes for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a side of cucumber raita or a refreshing salad to balance out the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains shellfish (prawns) and may not be suitable for individuals with shellfish allergies.

Summary

Mushroom Prawn Bhuna is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Mushroom Prawn Bhuna is a delicious and aromatic dish that combines the flavors of mushrooms and prawns with a rich and spicy sauce. This recipe is easy to make and perfect for a cozy night in or a special dinner with loved ones. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Mushroom Prawn Bhuna. It was a warm summer day, the kind of day where the sun is shining brightly and there is a gentle breeze blowing through the kitchen window. I was visiting my dear friend, Mrs. Patel, who was known throughout the neighborhood for her incredible cooking skills.

Mrs. Patel had invited me over for lunch that day, and as soon as I walked into her kitchen, I was greeted by the most amazing aroma. The rich, earthy smell of mushrooms and prawns cooking together in a fragrant blend of spices filled the air, making my mouth water. Mrs. Patel was standing at the stove, stirring the bubbling pot with a look of pure concentration on her face.

I couldn't help but ask her what she was making, and she smiled warmly at me before revealing that she was preparing her famous Mushroom Prawn Bhuna. I had never heard of this dish before, but as Mrs. Patel described the ingredients and the cooking process to me, I knew that I had to learn how to make it myself.

Mrs. Patel was kind enough to share her recipe with me that day, and as I watched her work her magic in the kitchen, I made mental notes of every step she took. It was clear that she had a deep love and passion for cooking, and her expertise was evident in the way she handled each ingredient with care and precision.

After enjoying a delicious meal of Mushroom Prawn Bhuna with Mrs. Patel, I thanked her profusely for teaching me how to make the dish. As I left her house that day, I knew that this recipe would become a beloved favorite in my own kitchen.

Over the years, I have made the Mushroom Prawn Bhuna countless times, always tweaking and perfecting the recipe to suit my own taste. I have shared it with friends and family, who have all raved about its delicious flavor and unique combination of ingredients.

The key to making a perfect Mushroom Prawn Bhuna, I have found, lies in the quality of the ingredients and the careful balance of spices. Fresh prawns and mushrooms are essential, as they provide the dish with a rich, savory flavor that is truly unforgettable.

The spices, too, must be of the highest quality. I use a blend of cumin, coriander, turmeric, and garam masala to create the perfect balance of flavors, with a hint of heat from a touch of chili powder. The addition of fresh ginger and garlic adds depth and complexity to the dish, making it a true feast for the senses.

As I cook the Mushroom Prawn Bhuna in my own kitchen, I often find myself thinking of Mrs. Patel and the day she shared her recipe with me. Her generosity and love for cooking have inspired me to continue exploring new flavors and techniques, always striving to create dishes that bring joy and comfort to those around me.

I am grateful for the opportunity to learn from such a talented cook, and I will always cherish the memories of that warm summer day when I first discovered the magic of Mushroom Prawn Bhuna.