Prawn Bhurji
Finely minced prawns scrambled with onions, tomatoes, and aromatic spices. This quick Maharashtrian seafood dish is packed with flavor and ready in under 30 minutes, perfect with pav or roti.
For 4 servings
8 steps. 15 minutes total.
- 1
Prepare the prawns
- a.Using a sharp knife, mince the cleaned and deveined prawns into small, coarse pieces. Avoid using a food processor, as it can turn the prawns into a paste. Set the minced prawns aside.
- 2
Heat oil in a wide pan or kadai over medium heat
- a.Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
- 3
Step 3
- a.Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the ginger-garlic paste and green chilies, and continue to sauté for another minute until the raw aroma disappears.
- 4
Stir in the finely chopped tomatoes
- a.Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become mushy, and oil begins to separate from the masala.
- 5
Add the spice powders: turmeric powder, red chili powder, and salt
- a.Mix well and cook the masala for one more minute to toast the spices.
- 6
Add the minced prawns to the pan
- a.Mix well to coat them with the masala. Cook for 5-7 minutes, stirring frequently. The prawns will turn from translucent to opaque pink. Be careful not to overcook, as they will become tough and rubbery.
- 7
Once the prawns are cooked through, turn off the heat
- a.Stir in the garam masala and fresh lemon juice for a final burst of flavor.
- 8
Garnish generously with freshly chopped coriander leaves
- a.Serve the Prawn Bhurji hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, always mince the prawns by hand. A food processor can easily over-process them into a paste.
- 2Do not overcook the prawns. They cook in minutes. As soon as they turn opaque and curl slightly, they are done.
- 3If using frozen prawns, ensure they are fully thawed and patted dry with paper towels to remove excess moisture before mincing.
- 4For a richer flavor, you can use ghee instead of vegetable oil.
- 5Adjust the green chilies and red chili powder to match your preferred spice level.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped bell peppers (capsicum) or green peas along with the onions for added texture and nutrition.
Creamy VersionCreamy Version
For a richer, creamier bhurji, stir in 2 tablespoons of fresh cream or coconut milk at the end of cooking.
Different SeafoodDifferent Seafood
This recipe also works well with minced fish fillets (like pomfret or kingfish) or even minced squid for a different seafood variation.
Egg Bhurji StyleEgg Bhurji Style
For a Prawn-Egg Bhurji, whisk and add 2 eggs to the pan after the prawns are almost cooked and scramble everything together.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Supports Heart Health
Containing beneficial omega-3 fatty acids, prawns can help reduce inflammation, lower triglycerides, and support overall cardiovascular health.
Packed with Antioxidants
The use of spices like turmeric, along with aromatics like garlic and tomatoes, provides a good dose of antioxidants that help combat oxidative stress and protect cells from damage.
Boosts Immunity
Prawns are a good source of zinc and selenium, two minerals that are crucial for a healthy and functioning immune system.
Frequently asked questions
Yes, Prawn Bhurji is a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The recipe uses minimal oil and is flavored with nutrient-rich spices and vegetables. To make it even healthier, use less oil and pair it with whole wheat roti or brown rice.