Spicy Prawn Karahi

Spicy Prawn Karahi

Bhabi’s Kitchen is sharing a Karahi recipe which is not a regular chicken karahi type; it is “Spicy Prawn Karahi”. Prepare this dish for seafood cravings and enjoy with hot-oven Naan or chapati. Try it out and let us know your feedback!

Cuisine: Asian / Pakistani

Type: Main Course / Lunch/ Seafood

 

Ingredients

s. no Ingredient Quantity
1 Prawns 1 kg (fresh or frozen)
2 Ginger Garlic Paste 1 tablespoon
3 Tomato 4 medium, chopped
4 Salt To taste
5 Oil 3-4 tablespoon
6 Turmeric Powder ½ teaspoon
7 Red Chili Powder 1 teaspoon (or more as per spice level)
8 Kasuri Methi 1 teaspoon
9 Garam Masala Powder ½ teaspoon
10 Green Chilli 3 or 4 large, chopped
11 Coriander Leaves ¼ cup, chopped
12 Lemon Juice 2 tablespoon
13 Cumin Seeds (zeera) 1 tablespoon
14 Corainder seeds (sabit dhaniya) 1 tablespoon
15 Black Pepper (peppercorn) 1 tablespoon

 

Procedure for preparing Spicy Prawn Karahi:

  1. If using fresh prawns, remove their heads, peel and wash in cold water. Add 1 teaspoon salt and keep them aside.
  2. Roast (bhoon lein) cumin, coriander and black pepper then grind into fine powder.
  3. Heat oil in a wok (karahi) or pan. Fry ginger garlic paste for 1 minutes. Add prawns.
  4. Fry prawns by turning the sides till color changes. Take out the fried prawns and keep them aside.
  5. In same pan, add chopped tomatoes and cook till they become soft. Add salt, turmeric, red chilli, kasuri methi and 3 spice prepared masala (step # 2). Cook for 5-10 minutes.
  6. Add the prawns and cook covered for at least 5 minutes.
  7. Now add garam masala powder, chopped coriander leaves and green chillies. Stir gently and let it cook for more 2 minutes. Check the prawns if properly cooked.
  8. Remove pan from heat and squeeze lemon juice.

 

Tip: Serve warm with naan, chapatti or plain rice. If you are not able to clean the fresh prawns, ask the seller to do this for you. You can also use frozen prawns easily available in many supermarkets.

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