Prawn Karahi

A twist on the famous curries of India, Afghanistan and Pakistan, this Prawn Karahi recipe is perfect for a cosy night at home.

Serves: 6 PRINT THIS

Ingredients

1/2 cup olive oil
2 tbsp minced garlic
2 tbsp minced ginger
500g pureed tomatoes
450g raw Dinko Spencer Gulf King Prawns
6 fresh green chillies
1.5 tsp salt
3 tsp paprika
1/2 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp sugar
1 tsp red chilli powder
1 handful coriander
Fresh ginger cut into matchstick slices – as much as desired

Method

1 Place salt, paprika, turmeric, cumin, coriander powder, sugar and chilli powder in a small bowl and set aside.

2 Heat the oil in a pan on high heat. Once hot, fry the prawns for one minute, then set them aside.

3 In the same oil, add the minced ginger and garlic and fry for 2 minutes.

4 Add spices and four green chillies to the pan. Fry for one minute.

5 Add the tomatoes to the pan and stir. Cook for 5-10 minutes, or until the sauce is thick and you can see oil separating around the edge of the pan.

6 Return the prawns to the pan and continue to cook for a further 5-7 minutes.

7 Serve with rice, bread, or as is.

8 Garnish with fresh coriander, fresh ginger and remaining chillies.

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