Prawn Karahi

RecipenKitchen Recipe 42 min · Serves 4 · Pakistani

Why make it 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.

You’ll need

Serves 4 700 g large prawns, peeled and deveined, tails left on if y… 1 tbsp lemon juice 1 tsp salt, divided, plus more to taste ½ tsp turmeric powder ½ cup cooking oil 1 tsp cumin seeds 1½ tbsp ginger-garlic paste 600 g ripe tomatoes, roughly chopped + 8 more in the full recipe

1 Step 1 of 9 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.

2 Step 2 of 9 Heat the oil in a karahi over medium-high heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.

3 Step 3 of 9 Add the ginger-garlic paste and fry for 1 minute, stirring, until the raw smell goes and it turns pale golden.

4 Step 4 of 9 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.

5 Step 5 of 9 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. The last 4 steps are in the full recipe.

Cook’s tip Dry the prawns well after marinating so they fry in the masala instead of releasing water and thinning it.

Prawn Karahi

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