Prawns & Egg Bhurji Recipe – Authentic Indian Prawn Curry

Last Updated on 2 months by Neha Deshmukh

Prawns & Egg Bhurji Recipe – Authentic Indian Prawn Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Prawns & Egg Bhurji. It’s a wonderfully flavorful dish, packed with protein, and surprisingly quick to make. I first stumbled upon this recipe while visiting my aunt in Kolkata, and it’s been a family favorite ever since. It’s the perfect weeknight meal when you’re craving something comforting and a little bit special.

Why You’ll Love This Recipe

This Prawns & Egg Bhurji is more than just a quick meal. It’s a burst of Indian flavors – aromatic spices, succulent prawns, and fluffy scrambled eggs all coming together in one pan. It’s a fantastic way to enjoy freshwater prawns, and the combination with eggs is simply divine. Plus, it’s incredibly versatile! You can adjust the spice level to your liking and serve it with rice, roti, or even a side of dal.

Ingredients

Here’s what you’ll need to create this delicious Prawns & Egg Bhurji:

• 3 tablespoons Indian sesame oil (approximately 45ml)
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 green chillies
• ½ cup sliced onions (approximately 75g)
• 2 teaspoons ginger garlic paste (approximately 15g)
• 2 sliced tomatoes
• ¾ + ¼ teaspoon salt (approximately 5g + 2.5g)
• ½ teaspoon turmeric powder (approximately 2.5g)
• ½ teaspoon red chilli powder (approximately 2.5g)
• 2 teaspoons coriander powder (approximately 5g)
• 250 grams freshwater prawns, peeled and deveined
• 3 eggs
• 1 teaspoon black pepper powder (approximately 5g)
• 3 sprigs coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Indian Sesame Oil: Regional Variations & Health Benefits

Using Indian sesame oil (also known as til ka tel) is crucial for that authentic flavour. It has a distinct nutty aroma and adds a depth you won’t get with other oils. Different regions in India use different types – some prefer the lighter, less pungent varieties, while others love the stronger, darker ones. It’s also packed with healthy fats and antioxidants!

Fennel Seeds & Cumin Seeds: The Aromatic Base

These two seeds are the foundation of so many Indian dishes. Gently toasting them in oil releases their incredible aroma. Don’t skip this step! It really makes a difference.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are always best. They have a vibrant, citrusy flavour that dried leaves just can’t replicate. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are considered auspicious in many parts of India and are believed to bring good luck!

Prawns (Freshwater): Choosing & Preparing Freshwater Prawns

I love using freshwater prawns (also known as chingri mach) in this recipe. They have a slightly sweeter flavour than saltwater prawns. Make sure they are thoroughly cleaned and deveined. Pat them dry before adding them to the pan – this helps them get a nice sear.

Spice Blend: Understanding Turmeric, Chili & Coriander Powders

These three spices are the heart of Indian cooking. Turmeric adds colour and has anti-inflammatory properties. Red chilli powder provides the heat (adjust to your preference!). And coriander powder adds a warm, earthy flavour. Using good quality spice powders is key to a delicious bhurji.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Indian sesame oil in a pan over medium heat. Once hot, add the fennel seeds, cumin seeds, curry leaves, and green chillies. Sauté until the seeds start to splutter and the aroma fills your kitchen – usually about 30 seconds.
2. Add the sliced onions and cook until they turn soft and translucent, about 5-7 minutes. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
3. Now, add the sliced tomatoes and salt. Cover the pan and let the tomatoes cook until they become soft and mushy, about 8-10 minutes. This is where the base of our flavour develops.
4. Time for the spice blend! Mix in the turmeric powder, red chilli powder, and coriander powder into the tomato mixture. Sauté for about a minute, stirring constantly to prevent burning.
5. Add the prawns and coat them well with the masala. Cover the pan again and cook for 2-3 minutes, or until the prawns turn pink and opaque.
6. Push the prawns to one side of the pan. Crack the eggs into the empty space, add a pinch of salt, and scramble them until they are cooked through.
7. Combine the scrambled eggs with the prawns. Sprinkle with black pepper powder and mix everything together gently.
8. Garnish with fresh coriander leaves. Serve hot with rice or dal.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the prawns in batches to ensure they sear properly.
• Adjust the amount of green chillies and red chilli powder to control the spice level.
• For a richer flavour, you can add a tablespoon of coconut milk towards the end of cooking.

Variations

Vegan Adaptation: Using Plant-Based Alternatives

Want to make this vegan? Simply replace the prawns with firm tofu or mushrooms, and the eggs with crumbled tofu seasoned with turmeric and black salt (kala namak) for an eggy flavour.

Gluten-Free: Naturally Gluten-Free Recipe

Good news! This recipe is naturally gluten-free. Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Spice Level: Adjusting the Heat

I like a medium spice level, but feel free to adjust it to your liking. Add more green chillies or red chilli powder for extra heat, or reduce the amount for a milder flavour.

Festival Adaptations: Serving During Special Occasions

This dish is often made during festivals in West Bengal. It’s a great addition to a festive spread and is always a crowd-pleaser.

Serving Suggestions

Prawns & Egg Bhurji is incredibly versatile. Here are a few serving suggestions:

• Serve with steamed rice for a complete meal.
• Enjoy with roti or paratha for a comforting breakfast or lunch.
• Pair with a side of dal for added protein and flavour.
• A simple cucumber raita (yogurt dip) complements the spice beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of prawns are best for this bhurji?

Freshwater prawns are traditional, but you can use saltwater prawns if that’s what you have access to. Just make sure they are peeled and deveined.

Can I use frozen prawns in this recipe?

Yes, you can! Just thaw them completely and pat them dry before adding them to the pan.

How can I adjust the spice level of this dish?

Reduce the amount of green chillies and red chilli powder for a milder flavour, or add more for extra heat.

What is the best way to serve Prawns & Egg Bhurji?

With steamed rice! It’s a classic combination.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prepare the masala base (up to step 4) ahead of time and store it in the refrigerator. Then, simply add the prawns and eggs when you’re ready to serve.