A 25-Minute Cook Special Pakistani Prawn Karahi Masala Recipe – An Authentic Pakistani Tomato Based Recipe

June 4, 2022

A 25-Minute Cook Special Pakistani Prawn Karahi Masala Recipe – An Authentic Pakistani Tomato Based Recipe

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A delightful Pakistani Prawn Karahi Recipe is my concept of a great weekend dish that demands little time and effort while not compromising flavour. Anyone will swoon over the delightful foundation of tomatoes, ginger, garlic, and the fragrant garnish of coriander. This is a simple Pakistani dish that will have supper on the dinner table in just 25 minutes!

Though Prawn/pron Karahi is a modified dish in Pakistani cuisine and it is not as famous as traditional Karahis (Chicken Karahi, Mutton Karahi, Masala Karahi, Dhaba Karahi) in Pakistani cuisine. But it does not really mean that Pakistani Pron Karahi is less delightful!

 

Pakistani Prwan/Pron Karahi Intro:

 

pakistani prawns karahi

 

A Prawn Karahi curry is a seafood variation on the more traditional and popular chicken, lamb, or Mutton Karahi. It’s simply a prawn curry cooked in a delightfully rich tomato, ginger, and garlic sauce, just like its above-mentioned counterparts. It is traditionally garnished with coriander, green chilli, and julienne-cut pieces of ginger.

 

What Type of Prawns do You Need For Pakistani Prawn Karahi Recipe?

 

the best prawns

 

The finest prawns, like chicken, fish, and red meat, are fresh, uncooked, and ideally shell and tail on if you can manage it. Why take the shell and tail from prawns? Since the shells and tails offer a flavorful, juicy punch to your meal, they assist the prawns to keep moisture, and they’re inexpensive! You can save the shells and tails and make a great soup with them afterwards.

 

 

Naturally, not everyone can or will want to cope with shells and tails. I actually used de-shelled prawns here because that was all I had at the time. However, my personal choice is to always shell on. Understandably, you may not have access to fresh prawns or just do not want to deal with raw prawns. If you must get pre-cooked prawns, I recommend big king prawns as your first choice.

 

 

However, there is an indisputably significant difference in the flavour of precooked and raw prawns. We’d never have to use pre-cooked prawns for curries in a perfect world (or anything, really). Pre-cooked prawns are frequently rubbery, overdone, and unable to absorb flavour.

 

 

Also, if your prawns have not previously been peeled shrimp, do so now. The dark vein running down the back of certain raw prawns is the digestive tract, and it’s better to remove it for cosmetic reasons. Because this is a tedious and time-consuming operation, I avoid purchasing prawns that have not previously been de-veined. 

 

≥Click Here: Read this article to know how to select the best prawns 

 

Tips For Making Pakistani Prawn/pron Karah:

 

  1. To properly optimise this curry and get the most out of it, use more oil than you would for a typical curry. Because the masala for the base is rather thick due to the tomatoes, we’ll need additional oil to ‘cut’ into it and get that elusive oil separation at the edges that is indicative of a good, well-made curry.
  2. Use the highest quality prawns you can locate whenever feasible. This has a significant influence on the flavour of your food.
  3. Use fresh garlic and ginger whenever possible. Fresh produce is incomparable to those found in jars.
  4. You do not want to overcook the prawns. Overcooked, rubbery, dry prawns are a horrible sight that no one should have to see, never alone consume. For raw prawns, a total cooking time of 5 minutes is sufficient. Pre-cooked prawns require even less.
  5. Pile on the coriander! And, as usual, try to obtain fresh coriander. 
  6. Try to get everything fresh here as a general rule.
  7.  Remember that the longer the green chilis stay in the curry, the more likely they are to infuse their heat into the curry. If you don’t want a spicy curry, leave the green chilis out until right before serving.
  8.  A prawn Karahi goes perfectly with a zesty salad topped with red onions (to compensate for the absence of onions in the curry) and some naan. Yummy!

 

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Pakistani Prawns Karahi Recipe

June 4, 2022
: 5
: 5 min
: 20 min
: 25 min
: Low Difficulty Level

A Prawn Karahi curry is a seafood variation on the more traditional and popular chicken, lamb, or Mutton Karahi. It's simply a prawn curry cooked in a delightfully rich tomato, ginger, and garlic sauce, just like its above-mentioned counterparts. It is traditionally garnished with coriander, green chilli, and julienne-cut pieces of ginger.

By:

Ingredients
  • 1/2 cup oil (ghee)
  • 2 heaping tablespoons minced garlic (ideally fresh)
  • 2 tablespoons chopped ginger, ideally fresh
  • 500g fresh or canned tomatoes, blended in a blender
  • 450g fresh prawns (250g if using precooked prawns)
  • 4 halved fresh green chilis
  • 1 & 1/2 teaspoon salt (or to taste)
  • 3 tablespoons paprika or Kashmiri red chilli powder
  • 1/2 teaspoon turmeric
  • 2 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • One and a half teaspoon kalonji (black seeds)
  • 0.75 teaspoon sugar
  • 1 teaspoon red chilli powder
  • half a bunch of coriander, chopped
  • 2 quartered green chillies
  • As much fresh ginger sliced into matchstick slices as desired
  • 1 teaspoon kalonji (black seeds)
Directions
  • Step 1 In a skillet, wok, or pot, heat the oil. When the oil is heated, cook the prawns for 1 minute. Set aside some time
  • Step 2 Fry the minced ginger and garlic in the same oil for 2 minutes.
  • Step 3 Combine all of the spices and green chillies in a mixing bowl. Fry for one minute.
  • Step 4 Mix in the tomatoes. Cook, stirring constantly, over high heat. Cook for 5-10 minutes, or until the gravy is thick and oil is separating along the edge of the pan. There will also be a lot of bubbling holes in the gravy. This is perfect!
  • Step 5 Once the gravy is finished, return the prawns and simmer for another 5 minutes on high (7-8 minutes for large prawns). Your prawn karahi is ready! Garnish with coriander, matchstick-cut ginger, kalonji seeds, and green chillies.



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