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Pakistani
Prawn Karahi Masala
25 min total5 prep20 cook3 servings
ClassicFlexitarianLow-CarbContains dairy
Prawn Karahi is a delicious prawn curry cooked in an aromatic tomato, ginger and garlic based gravy. This quick and easy recipe is a godsend of a weeknight dinner!
Ingredients
dairy
- 0.5 cupoil or ghee
produce
- 2heaped tbsp minced garlic (preferably fresh)
- 2heaped tbsp minced ginger (preferably fresh)
- 3 tsppaprika or kashmiri red chilli powder ((essential for the colour))
- 1 tspcoriander powder
- 1 tspred chilli powder
- 1half a bunch chopped coriander
- 1fresh ginger cut into matchstick slices (as much as desired)
- 1 tspkalonji (*onion seeds))
pantry
- 4 mediumsized tomatoes (fresh or tinned, pureed in a blender)
- 1.1lb raw prawns
- 4fresh green chillies (halved)
- 1.5 tspsalt (or to taste)
- 0.5 tspturmeric
- 2 tspcumin powder
- 0.5 tspkalonji (black seeds)
- 2green chillies (quartered)
Steps
- Heat the oil in a pan, wok or pot.
- Once the oil is hot, flash fry the prawns for one minute.
- In the same oil, add in the minced ginger and garlic and fry for 2 minutes
- Add all the spices and green chillis. Fry for a minute
- Cook this on high heat, stirring.
- Allow this to cook for 5-10 minutes, until the gravy is thick and you can see oil separating around the edge of the pan.
- You'll also see a lot of holes bubbling in the gravy.
- Once the gravy is ready, add back the prawns and continue to cook this on high for a further 5 minutes (7-8 minutes for jumbo prawns)
- Your prawn karahi is ready!
- Garnish with freshly chopped coriander, matchstick-cut ginger, kalonji seeds and green chillis.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
