Prawns Bunny
A mouthwatering bunny chow but made with a finger licking homemade prawns curry has got to be the best bunny chow ever. You can adjust the spice quantities according to your liking. I used large deveined prawns, some i left the shell on and others i removed the shell.
Prawns Bunny


  • 1 tray cleaned prawns (800grams)
  • 1 can dice tomatoes
  • 1 jam tomato
  • 1 onion sliced
  • 4 fresh green chillies
  • 1 sprig of curry leaves
  • 3 whole garlic cloves
  • 1 tbsp freshly chopped coriander
  • Pinch of mustard seeds
  • Pinch of methi seeds
  • Pinch of sugar
  • 1 tbsp kashmiri mixed masala
  • 1 tbsp seafood masala
  • 1 tbsp kashmiri mixed masala
  • 1/2 tsp garam mamasal
  • Salt to taste
  • 1/2 to 1 cup of boiled water
  • Oil to cook


To season prawns

  • 1 tsp crushed pepper
  • 1 tsp Portuguese spice


  1. Season your prawns and set aside.
  2. In blender add your tin tomato, jam tomato, 2 garlic cloves, 2 green chillies, 1 tbsp freshly chopped coriander and blend till smooth.
  3. In a pot add your oil on meduim heat, once oil heated add your onions, mustard seeds. methi seeds, 2 chopped garlic cloves, curry leaves, 2 green chillies and let it sauté until onions are soft and light brown.
  4. Now add your kashmiri mixed masala, chilli powder and seafood masala and cook for a few seconds. Pour your blended tomato mixture into your pot mixing well so spices are combined.
  5. Add a pinch of sugar and salt to taste.
  6. Once tomato chutney has cooked and oil rises a little above. Add your season prawns and mix till combined into the chutney.
  7. From the side of the pot to make more of a gravy add 1/2 a cup to 1 cup of boiled water depending on how you like your gravy.
  8. Add some fresh coriander and garam masala, leave to cook on low with lid closed until gravy is right consistency (10 minutes on low).
  9. Once done garnish with coriander and enjoy making your prawns bunny.