Chili Garlic Prawn Karahi
Made by Alina Hussain
Succulent prawns are marinated in vibrant spices and simmered in a rich, garlicky tomato masala with a touch of cream for a restaurant-worthy Pakistani curry that’s ready in minutes.
Ingredients:
For the Prawn Marinade
- 680 g large prawns
- 2 tsp paprika
- 1/4 tsp salt
- 1 tsp chili flakes
- 1/4 tsp ground black pepper
- 2 tbsp lemon juice
For the Karahi
- 2 tbsp oil
- 1 whole bulb of garlic (finely chopped)
- 2 tomatoes (finely chopped)
- 1 tsp paprika
- 1/2 tsp chaat masala
- 1/4 tsp coriander powder
- 2 tbsp cream
- 1 tbsp chopped parsley (for garnish)
- 1 naan (for serving)
Directions
STEP 1.
Begin by placing 680g of large prawns into a bowl. Add 2 teaspoons paprika, ¼ teaspoon salt, 1 teaspoon chilli flakes, ¼ teaspoon ground black pepper, and 2 tablespoons lemon juice. Mix well and set aside to marinate while other elements are prepared.
STEP 2.
In a karahi, warm a little oil and add 1 whole bulb of garlic, finely chopped. Cook gently until the garlic is lightly golden. Then add 3 green chillies, roughly chopped, and let them sizzle with the garlic for 3 minutes.
STEP 3.
Now add 2 finely chopped tomatoes. Raise the heat to medium-high and cook for 10 to 12 minutes, stirring often, until the water evaporates and a thick sauce forms.
STEP 4.
To this, add 1 teaspoon paprika, ½ teaspoon chaat masala, and ¼ teaspoon coriander powder. Cook the masala for 6 to 7 minutes, allowing the spices to deepen in flavour.
STEP 5.
Add in the marinated prawns, lowering the heat and stirring gently to avoid breaking them. Cook for 5 to 6 minutes only, until the prawns turn just opaque — do not overcook.
STEP 6.
Turn off the heat and fold in 2 tablespoons of cream. Return to a low flame for 2 minutes to gently warm through.
STEP 7.
Garnish with chopped parsley and serve hot with naan.
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