Prawn Karahi
Juicy prawns tossed quickly in a tomato, ginger and green chilli masala until the oil glistens. A fast, punchy karahi that suits a weeknight dinner with hot naan.
Ingredients
Equipment: Karahi or heavy wok, wooden spoon, chopping board, sharp knife
Method
Pat the prawns dry and toss them with the lemon juice, half the salt and the turmeric. Leave them for 10 minutes while you chop the tomatoes and ginger.
Heat the oil in a karahi over medium-high heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.
Add the ginger-garlic paste and fry for 1 minute, stirring, until the raw smell goes and it turns pale golden.
Add the chopped tomatoes, the remaining salt and half the green chillies. Cover and cook on medium heat for 8 minutes until the tomatoes collapse.
Uncover and mash the tomatoes with the back of your spoon. Stir in the chilli powder, coriander powder and black pepper, then cook for 4 minutes until the masala thickens and oil separates at the edges.
Lower the heat and add the yogurt in a thin stream, stirring constantly so it doesn't split. Cook for 1 minute.
Raise the heat to high, add the prawns in a single layer and stir-fry for 3 to 4 minutes, until they turn pink and curl into a loose C shape. Do not overcook or they turn rubbery.
Sprinkle over the garam masala, the remaining green chillies, the ginger matchsticks and half the coriander. Toss for 30 seconds and switch off the heat.
Rest for 2 minutes, then garnish with the remaining coriander and serve straight from the karahi.
Cooking tips
- Dry the prawns well after marinating so they fry in the masala instead of releasing water and thinning it.
- Add the prawns last and cook them only until pink; the masala should already be thick and oily by then.
- Use ripe, red tomatoes for a naturally tangy base without needing extra water.
- If your prawns are small, cook them for just 2 to 3 minutes.
Substitutions
- Frozen prawns work well: thaw fully in cold water and pat dry before marinating.
- Replace yogurt with 2 tbsp tomato paste for a dairy-free version.
- Use 1 tsp crushed dried red chillies instead of chilli powder for a more rustic heat.
- Swap prawns for cubed firm white fish such as rohu or basa, adding it for 5 to 6 minutes.
Serve with
"Serve with hot tandoori naan or roti, sliced onion with lemon wedges, and a cooling raita. Steamed basmati rice also works nicely."
Storage
Cool quickly and refrigerate in an airtight container for up to 1 day. Freezing is not recommended as prawns turn tough.
Reheating
Warm gently in a pan over low heat with a splash of water for 3 to 4 minutes until just hot. Avoid the microwave on high, which toughens the prawns.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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