Prawn karahi

Name: Prawn karahi
Total time: 900 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 gm prawns; 4 cloves garlic finely chopped; 5 small green chilies sliced finely; 3 big green chilies slit open vertically or used whole; 1 small onion; 2 tsp salt; 2 tbsp ghee; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp red chili powder; 1/2 tsp garam masala powder (all spice); 1/4 cup water; 2 tbsp beaten yoghurt; 4 tomatoes chopped; 1 tbsp tomato paste; Sliced ginger and chopped coriander for garnish; Chat masala for topping

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Prawn karahi

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Saved

Ingredients

10-15 mins

4 servings

500 gmprawns
4 clovesgarlic finely chopped
5small green chilies sliced finely
3big green chilies slit open vertically or used whole
1small onion
2 tspsalt
2 tbspghee
1/2 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
1 tspred chili powder
1/2 tspgaram masala powder (all spice)
1/4 cupwater
2 tbspbeaten yoghurt
4tomatoes chopped
1 tbsptomato paste
Sliced ginger and chopped coriander for garnish
Chat masala for topping

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Steps

10-15 mins

1

In a bowl toss prawns with 1/2 tsp of salt and turmeric powder. Fry these prawns in butter at high flame for 1 min. (not more) and set aside in a bowl.
2

In a wok or frying pan, add 1 tbsp of ghee/butter and add onion, garlic and small green chilies. Fry them until they turn golden brown.Add in chopped tomatoes along with salt, red chili powder, coriander powder, cumin powder, and 1/4 tsp of turmeric powder.Mix and cover the wok/pan with a lid and reduce the flame to low. Allow the tomatoes to soften up. (you can use an immersion blender if the tomatoes don't soften up properly) It'll take about 15 mins.
3

When the tomatoes have softened up to form a uniform curry base, add whole green chilies, yoghurt and garam masala powder. Cook the masala for 5 mins.
Throw in the prawns and cover the wok. Cook for 4 mins max.
Turn off flame, sprinkle some chopped coriander, ginger strips, some more green chilies and some chat masala powder.
Serve hot with naan, chapati or paratha.