Description
Recipe Information
Prawn Karahi Masala is an authentic Pakistani & Indian tomato-based curry. A delectable prawn Karahi is a perfect weekday dish, requiring little time and effort with absolutely no compromise on flavour.
A Karahi is a deep wok-like dish popular in South Asia, usually made of heavy cast iron.
It represents a certain sort of curry – which includes tomato and ginger-heavy base with a focus on ginger, coriander, and green chilli. Curries are extremely popular in Pakistan, India & Afghanistan.
List of ingredients for Prawn Karahi Masala:
- 0.5 cup oil or ghee
- 2 heaped tbsp minced garlic, preferably fresh
- 2 heaped tbsp minced ginger, preferably fresh
- 500g tomatoes (fresh or tinned), pureed in a blender
- 450g raw prawns (250g if using precooked prawns)
- 4 fresh green chillies, halved
Spices
- 1.5 tsp salt, or to taste
- 3 tsp paprika or Kashmiri red chilli powder
- 0.5 tsp turmeric
- 2 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp kalonji (black seeds)
- 0.75 tsp sugar
- 1 tsp red chilli powder
Garnishes
- Half a bunch of chopped coriander
- 2 green chillies, quartered
- Fresh ginger cut into matchstick slices, as much as desired
- 1tsp kalonji (black seeds)
Preparation Steps for Prawn Karahi Masala:
01In a skillet, wok, or pot, heat the oil. Flash fry the prawns for a minute once the oil is hot. Set aside for some time.
02In the same oil, add the minced ginger and garlic and fry for 2 minutes
03Add all the spices and green chillies. Fry for a minute
04Toss in the tomatoes. Stir constantly while cooking on high heat. Allow for 5-10 minutes of cooking time, or until the gravy is thick and oil is separating around the pan's edge. The gravy will also have a number of holes bubbling up.
05Add the prawns to the gravy once the gravy is ready and simmer for another 5 minutes on high.
06 Freshly chopped coriander, matchstick-cut ginger, kalonji seeds, and green chilies can be used as garnish.
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