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
|1||Prawns||1 kg (fresh or frozen)|
|2||Ginger Garlic Paste||1 tablespoon|
|3||Tomato||4 medium, chopped|
|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:
- If using fresh prawns, remove their heads, peel and wash in cold water. Add 1 teaspoon salt and keep them aside.
- Roast (bhoon lein) cumin, coriander and black pepper then grind into fine powder.
- Heat oil in a wok (karahi) or pan. Fry ginger garlic paste for 1 minutes. Add prawns.
- Fry prawns by turning the sides till color changes. Take out the fried prawns and keep them aside.
- 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.
- Add the prawns and cook covered for at least 5 minutes.
- 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.
- 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.