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A Prawn Karahi curry is a seafood spin on the more classic and common chicken, lamb, or Mutton Karahi. Just like its aforementioned counterparts, it’s essentially a prawn curry cooked in a deliciously thick tomato, ginger, and garlic gravy (masala). As per tradition, it’s usually served garnished with coriander, green chili, and julienne-cut slices of ginger.

£8.20

Served with dry light spicy,Nan and Pilau Rice.

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Description

Ingredients

  • 0.5 cup oil or ghee
  • 2 heaped tbsp minced garlic, preferably fresh
  • 2 heaped tbsp minced ginger, preferably fresh
  • 500g tomatoes (fresh or tinned), pureed in a blender
  • 450g raw prawns (250g if using precooked prawns)
  • 4 fresh green chilies, halved

Spices

  • 1.5 tsp salt, or to taste
  • 3 tsp paprika or Kashmiri red chili powder
  • 0.5 tsp turmeric
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp kalonji (black seeds)
  • 0.75 tsp sugar
  • 1 tsp red chili powder

Garnishes

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