Prawn Karahi

Step-by-Step Instructions

1. 1

   Heat the ghee or oil in a karahi or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

2. 2

   Add the finely chopped onion to the hot oil and sauté until they turn golden brown, about 5-7 minutes. Stir frequently to prevent burning and ensure even cooking.

3. 3

   Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears and the mixture becomes aromatic. The onions should be well incorporated and starting to caramelize.

4. 4

   Add the slit green chilies and chopped tomatoes to the pan. Cook until the tomatoes break down and become saucy, about 5-6 minutes, stirring occasionally to blend the flavors.

5. 5

   Sprinkle in the red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for an additional 2-3 minutes until the spices are well combined and the oil starts to separate from the mixture.

6. 6

   Introduce the cleaned prawns into the karahi, stirring gently to coat them with the spice mixture. Cook for about 5-7 minutes, or until the prawns turn pink and opaque.

7. 7

   Once the prawns are cooked, add the lemon juice and sprinkle garam masala over the dish. Stir gently to combine and let it simmer for an additional 2 minutes to allow the flavors to meld.

8. 8

   Remove the karahi from heat and fold in the chopped fresh coriander leaves for a burst of freshness. Taste and adjust salt or spices as necessary.

9. 9

   Transfer the Prawn Karahi to a serving dish, garnishing with additional green coriander leaves on top. The dish should look vibrant and aromatic.

10. 10

    Serve hot with naan or steamed rice, ensuring each serving is generous with the rich, spicy gravy.

11. 11

    Enjoy the delightful and authentic flavors of this classic Pakistani dish with your family and friends!