Shwet's Sizzling Wok

A foodie's delight

Karahi Prawns

on January 28, 2016

This one’s a tangy and lipsmacking dish !! I adapted this recipe from “Anjum Anand’s, book of I love Curries“. It can be served as a starter or even as a main course with steamed rice.. Ready in a jiffy.. and totally delicious !! Seafood lovers this one’s for you.


  • 5 tablespoons ghee or vegetable oil
  • 1 small onion, finely chopped
  • 20g fresh root ginger, peeled weight, grated into a paste
  • 7 fat garlic cloves, grated into a paste
  • 2-4 fresh green chillies, whole but pierced
  • 6 small tomatoes, chopped
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon carom seeds
  • 2 teaspoons dried fenugreek leaves, crumbled
  • 1/4-1/2 teaspoon chilli powder, or to taste
  • 400g large or medium raw prawns, peeled, deveined and rinsed
  • 1 1/2 teaspoons garam masala
  • 1-2 tablespoons single cream
  • salt and freshly ground pepper, to taste
  • handful fresh coriander leaves
  • 1 teaspoon lemon juice, or to taste


  • Heat 4 tbsp of the ghee or oil in a karahi or sauté pan.
  • Add the onion and cook over a high heat until browned. Add the ginger and garlic pastes and chillies. Sauté gently for a minute or two, until the garlic smells cooked.
  • Add the tomatoes, ground coriander and cumin, carom seeds, crumbled fenugreek leaves and chilli powder.
  • Cook, stirring occasionally, for about 15 minutes, or until the oil comes out of the paste, then stir for three or four minutes more, or until the tomatoes have darkened a little. Set this masala aside.
  • Heat the remaining ghee or oil in the pan, add the prawns and sauté for a minute. Add the masala paste, garam masala, cream and 50ml water; cook for another two minutes. The sauce should be fairly thick and clinging to the prawns (if you want little more curry like texture, then adjust the water) Taste and adjust the seasoning. Stir in the coriander leaves and add lemon, to taste.

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