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Karahi Prawns

Karahi Prawns

  • SERVES:

    4-5

  • TIME:

    45 minutes

Ingredients

  • 15 King prawns (size 16-20) or 180g prawns (cleaned, peeled, tail on or off)
  • 240g Plum Peeled Tomatoes
  • 1 Large Onion (200g) (½ to be finely chopped and the other half cut into large chunks/squares)
  • 35g Red Peppers (3cm squares)
  • 35g Green Peppers (3cm squares)
  • 35g Yellow Peppers (3cm squares)
  • 25g Butter
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons Coriander (finely chopped)
  • 3 Whole Dried Red Chillies
  • 1 ½ Tablespoons Dried Fenugreek Leaves (crushed)
  • 1 Tablespoon Ginger and Garlic paste
  • 1 ½ Teaspoons Cumin Seeds
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Turmeric
  • ¾ Teaspoon Red Chilli Powder
  • ¾ Teaspoon Salt
  • ½ Teaspoon Finger Green Chilli Paste
  • ¼ Teaspoon Carom Seeds (crushed)
  • Micro herbs for garnish (optional)
  • Mixed Pepper juliennes for garnish (optional)

Method

  • Heat the oil in a saucepan for about 30 seconds before adding cumin seeds, coriander seeds and whole dried red chillies, cook for about a minute until sizzling
  • Add the finely chopped onions to the saucepan and cook until the onions are golden brown and almost caramelized before adding the ginger/garlic paste and green chilli paste
  • Add the plum peeled tomatoes to the onion masala, followed by the turmeric, red chilli powder, salt and butter
  • Cook the masala for 5-6 minutes (add a little water if the masala starts to get sticky)
  • Once the masala starts to split slightly, add the prawns to the sauce and cook for 1-2 minutes
  • Add the red, green and yellow pepper chunks to the sauce together with the onion chunk remaining and then steam with the lid on for 2 minutes on a medium heat
  • Lastly add the fresh coriander, dried fenugreek, carom seeds and garam masala, cook for a final 1 minute
  • Remove from the heat
  • Serve.
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