Prawn Karahi
جھینگا کڑاہی
Karachi sits on the sea, and its karahi shops are as happy to cook prawns as chicken. This prawn karahi follows the city's style: a tomato masala cooked down first with ginger, garlic and plenty of chili, then the prawns go in for only three or four minutes at the very end. Do the properly, keep the prawns brief, and you get a rich, clinging masala around prawns that are still tender and sweet.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 3
Method
Tap a step when it is done.
Rinse the peeled prawns, pat them dry and keep them in the fridge until needed. Heat the oil in a over medium-high heat, add the and stir for about 1 minute, until it smells cooked and just starts to colour.
Add the tomatoes and salt. Cover and cook on medium heat for 5 minutes, until the tomatoes are soft enough to crush with the spoon.
Uncover, add the chili powder, chili flakes, turmeric, coriander powder and cumin. Do the on medium-high heat for 5–6 minutes, mashing and stirring, until the masala is thick and the oil separates at the edges.
Add the prawns and turn the heat to high. Stir-fry for 3–4 minutes, coating them in the masala, just until they turn pink and curl into a loose C shape. Do not cook them any longer.
Add the green chilies, black pepper, half the ginger strips and the lemon juice. Lower the heat and toss for 1 minute.
Turn off the heat, sprinkle with garam masala, the remaining ginger and the coriander, and serve hot with naan, roti or plain rice.
Kitchen notes
Overcooked prawns turn rubbery and tight. They are done the moment they are pink and opaque all the way through; take them off the heat then.
If using frozen prawns, thaw them in the fridge and dry them well. Wet prawns leak water and thin the masala.
Always remove the dark vein along the back. A small knife cut along the back and a rinse under the tap is enough.
Karachi’s seafood karahi
Karachi’s long coastline means prawns are everyday food there, sold fresh at Machar Colony and the fish harbour, and cooked in every style from biryani to fried snacks. Prawn karahi is the quick one: a weeknight dish, or something made when guests arrive and the meat is still in the freezer. It is eaten with hot naan or tandoori roti, sometimes with plain rice, and a plate of sliced onions and lemon.
Masala first, prawns last
The whole method rests on one idea. Prawns cook in a few minutes, while a good karahi masala needs ten or more. So the masala is finished completely before the prawns go in: tomatoes softened under a lid, then cooked down with the spices until the oil comes away at the edges. Only then do the prawns go in, on high heat, for three or four minutes. They release a little juice that loosens the masala to the right consistency. Cooked this way the prawns stay plump, and the masala tastes deep rather than raw.
Choosing and cleaning prawns
Medium to large prawns are best, as small ones overcook before they pick up flavour. Fresh prawns should smell of the sea, not of ammonia, and feel firm. To clean them, pull off the head and shell, cut a shallow slit along the back and lift out the dark vein, then rinse. Leaving the tail on looks nice for guests; removing it makes eating easier.
Variations and storing
For a tangier karahi, add a tablespoon of yogurt with the spices. Some cooks add a teaspoon of crushed dried fenugreek leaves at the end. A handful of sliced capsicum tossed in with the prawns adds crunch and colour. Leftovers keep in the fridge for 2 days; warm them gently and briefly so the prawns stay tender.
Questions people ask
Can I use frozen prawns?
Yes. Thaw them overnight in the fridge or in a bowl of cold water for 20 minutes, then pat dry. Pre-cooked frozen prawns only need 1 minute in the masala.
Should I add yogurt or onions?
Not for this version. Some homes add a few spoons of yogurt or a fried onion base for a milder, gravy-style dish, but a Karachi karahi keeps to tomatoes, ginger and chilies.
How long does prawn karahi keep?
Up to 2 days in the fridge. Reheat gently in a pan for 2–3 minutes only, or the prawns will toughen.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 28 g
- Fat
- 20 g
- Carbs
- 9 g
