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Prawn Karahi

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Prawn Karahi

by #Saman Fatima Ahmed‎

Jumbo prawns, 500 gms
Vinegar, 1/2 cup
Tomatoes, 3 medium sized (chopped)
Ginger garlic paste 1tbsp
Ajwain, pinch
Kalonji, pinch (optional, I add it for its health benefits)
Salt to taste
Red chilli powder to taste
Turmeric 1/2 tsp
Karahi masala (take equal parts zeera, coriander seeds and whole black pepper. Dry roast and grind)
Coriander leaves and green chillies for garnishing

Soak prawns in vinegar for 10 minutes, kills the smell. Drain and squeeze out the excess from the prawns.
In a wok heat oil, add the ginger garlic paste, Ajwain and kalonji and saute for a minute. Then add the chopped tomatoes, salt, red chilli powder and turmeric powder. Cook till the oil separates from the gravy. Add the prawns and 2 tbsp karahi masala. Mix for a bit until the prawns are done. Takes about 5 minutes. Don't overcook the prawns or they will become rubbery in texture. Turn off the heat and garnish with green chillies and coriander. Serve with naan or a bread of your choice.

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