Prawn karahi

Prawn karahi

Plenty of spice, fresh prawns and ripe tomatoes are key to this authentic Pakistani prawn curry, finished with green chilli and ginger
  • Preparation:
  • Cooking:
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  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Turn off the heat, add the garnishes and cover, leaving to infuse for a minute or so before serving.