Prawn Karahi Masala
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!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.5 cup oil or ghee
- 2 heaped tbsp minced garlic (preferably fresh)
- 2 heaped tbsp minced ginger (preferably fresh)
- 4 medium sized tomatoes (fresh or tinned, pureed in a blender)
- 1.1 lb raw prawns
- 4 fresh green chillies (halved)
- 1.5 tsp salt (or to taste)
- 3 tsp paprika or Kashmiri red chilli powder ((essential for the colour))
- 0.5 tsp turmeric
- 2 tsp cumin powder
- 1 tsp coriander powder
- 0.5 tsp kalonji (black seeds)
- 1 tsp red chilli powder
- half a bunch chopped coriander
- 2 green chillies (quartered)
- fresh ginger cut into matchstick slices (as much as desired)
- 1 tsp kalonji (*onion seeds))
Instructions
- 1
Heat the oil in a pan, wok or pot. Once the oil is hot, flash fry the prawns for one minute. Set aside
- 2
In the same oil, add in the minced ginger and garlic and fry for 2 minutes
- 3
Add all the spices and green chillis. Fry for a minute
- 4
Add the tomatoes. 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. This is ideal!
- 5
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)
- 6
Your prawn karahi is ready! Garnish with freshly chopped coriander, matchstick-cut ginger, kalonji seeds and green chillis.