Wednesday, December 12, 2012,2:38 AM
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- Karahi Prawns
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PrintKARAHI PRAWNS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee or oil in a saute pan. Add the onion and cook over a high heat until browned.
- Add the ginger and garlic pastes and chillies. Saute gently for about 2 minutes or 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 10 - 12 minutes. Set it aside.
- Heat the remaining ghee or oil in the pan, add the prawns and saute for a minute.
- Add the masala paste, garam masala, cream and ¼ cup of water; cook for another 3 - 5 minutes.
- Adjust the seasoning. Stir in the coriander leaves and add lemon, to taste.
INGREDIENTS
- 450 grams large or medium raw prawns, peeled, deveined and rinsed
- 150 grams tomatoes, chopped
- 75 ml Cooking oil
- 1 small onion, finely chopped
- 2 tablespoon fresh root ginger, peeled, grated into a paste
- 6 fat garlic cloves, grated into a paste
- 4 fresh green chillies, whole but pierced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon carom seeds
- 1 tablespoon dried fenugreek leaves, crumbled
- Chilli powder, to taste
- 2 teaspoon garam masala
- 2 tablespoon single cream
- Salt and freshly ground pepper, to taste
- Handful of fresh coriander leaves
- 1 teaspoon lemon juice, or to taste
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