Prawn Kahari

Karahi refers to a deep wok-like dish used in the South of Asia, often made of heavy cast iron.Though it refers to the name of the pan, it has also become synonymous with a particular type of curry - one with a tomato and ginger heavy base and emphasis on ginger, coriander and green chilli.

Ingredients

1/2 cup Ghee or Unsalted Butter
3 heaped tablespoon yellow onion, chopped
2 heaped tablespoon minced garlic
2 heaped tablespoon minced ginger
500g Fresh Tomatoes, pureed in a blender
450g Raw Prawns
4 Fresh Green Chillis, halved

1.5 teaspoon salt, or to taste
3 teaspoon red chilli powder
0.5 teaspoon turmeric
2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon kalonji (black seeds)
1 teaspoon red chilli powder

Half a bunch chopped coriander
2 green chillis, quartered
Fresh ginger cut into matchstick slices, as much as desired
1tsp kalonji (black seeds)

Needed kitchenware

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Instructions

Heat the ghee or butter in a pan, wok or pot. Once it is hot, flash fry the prawns for one minute. Set aside

In the same pan, add in the minced ginger and garlic and fry for 2 minutes

Add all the spices and green chillis. Fry for a minute

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.

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)

Your prawn karahi is ready! Garnish with freshly chopped coriander, matchstick-cut ginger, kalonji seeds and green chillis.

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Tip

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef