A King Prawn Karahi curry from scratch. A stunning dish with a thick, rich, flavoursome gravy that will have you going back for more
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🥣 Cast Iron Karahi / Kadai pan [ Ссылка ]
Servings: 1
## Ingredients ##
1 onion (around 170g) finely chopped
3 tablespoons oil
1 tbsp garlic and ginger paste
2.5 tbsp tomato puree watered down with around 6 tbsp water
1 tsp cumin powder
1 tsp garam
1 tsp chilli
1 tsp salt
1 tsp paprika
3/4 tsp turmeric
1/2 tsp black pepper
1/2 tsp sugar
1/2 tsp coriander powder
250ml water
2-4 green finger chillies
1/4 cup fresh chopped coriander
10-12 king prawns (or meat of your choice)
-- Decoration --
chopped coriander
slices of fresh ginger
slice of lemon
## Method ##
1. add the oil to a pan on a medium heat and add in the chopped onions. Stir frequently until beginning to soften and gently brown (5-10 mins)
2. add the garlic and ginger paste, stir in and allow to fry out for around 30 seconds until the strong smell reduces
3. stir through the watered down tomato paste and fry for around 30 seconds to remove the bitterness
4. sprinkle in the cumin powder, garam masala, chilli powder, salt, paprika, turmeric, black pepper, sugar and coriander and stir in well. It's fine to add a little water to keep things moving. fry gently for around 2-3 minutes.
5. add in half of the water stir through and allow to reduce by half before adding the rest and stirring through again
6. add the chopped green chillies along with the fresh chopped coriander and mix well
7. in with the prawns, you can of course use any type of meat, veg or cheese and coat to ensure everything is well covered in the sauce
8. turn the heat up high and allow the sauce to reduce to the thickness you require and until your choice of protein is cooked through
9. serve with a sprinkle of fresh coriander, a slice of lemon and some fresh strips of ginger
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