Name: Prawn karahi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 0
Ingredients: 2 tbsp ghee or 1 tbsp unsalted butter with 1 tbsp sunflower oil; 1 tsp cumin seeds; ½ tsp nigella seeds; ½ tsp ajwain seeds (optional); 1cm piece of ginger peeled and finely grated; 4 large ripe tomatoes skins discarded, coarsely grated; 2 tbsp concentrated tomato purée; ¼ tsp ground turmeric; ½ tsp kashmiri chilli powder or other chilli powder or paprika; 450g shelled, deveined, fresh raw prawns; ½ lemon; 2½cm piece of ginger peeled and cut into fine strips; 2 tbsp chopped coriander leaves; 1 green chilli deseeded and finely chopped

A prawn curry in a wide casserole pan with rice on the side

2 tbsp ghee
or 1 tbsp unsalted butter with 1 tbsp sunflower oil
1 tsp cumin seeds
½ tsp nigella seeds
½ tsp ajwain seeds
(optional)
1cm piece of ginger
peeled and finely grated
4 large ripe tomatoes
skins discarded, coarsely grated
2 tbsp concentrated tomato purée
¼ tsp ground turmeric
½ tsp kashmiri chilli powder
or other chilli powder or paprika
450g shelled, deveined, fresh raw prawns

GARNISH

½ lemon
2½cm piece of ginger
peeled and cut into fine strips
2 tbsp chopped coriander leaves
1 green chilli
deseeded and finely chopped

Method

step 1
Heat the ghee in a wok or frying pan over a medium-high heat and, once hot, fry the cumin, nigella and ajwain seeds (if using) for 1 min until fragrant.
step 2
Add the ginger and fry for 10-15 seconds or until fragrant, then stir in the tomatoes. Reduce the heat slightly, add a splash of water and stir until it starts to simmer. Add the tomato purée, turmeric, chilli powder and salt to taste.
step 3
Keep cooking for 7-9 mins, or until the sauce thickens and the oil begins to rise to the surface. Add the prawns and cook, stirring, for 3-4 mins more, or until they turn pink – be careful not to overcook the prawns or they will go rubbery.
step 4
Turn off the heat, add the garnishes and cover, leaving to infuse for a minute or so before serving.