Indian

Nani Mummy’s prawn karahi (curry)

Name: Nani Mummy’s prawn karahi (curry) recipe
Yield: 4
Cuisine: /indian
Ingredients: 30.00 ml ghee (or 3 tsp unsalted butter and 3 tsp sunflower oil); 1 heaped tsp cumin seeds; 1/2 tsp nigella seeds; 1/2 tsp carom seeds (ajwain, from Indian grocers or online – substitute with cumin seeds and dried thyme), optional; 5g ginger; 4 large ripe tomatoes, coarsely grated, skins discarded; 30.00 ml tomato paste; 1/4 tsp turmeric powder; 1/2 tsp Kashmiri chilli powder (from Indian grocers and spice specialists, substitute other chilli powder or paprika); 450g green prawns, peeled, deveined; Juice of 1/2 lemon; 12.5g ginger; 30.00 ml chopped coriander leaves; 1 green chilli, deseeded and finely chopped

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by Sumayya Usmani

AUTHOR

Jun 02, 2023

“Based on my maternal grandmother’s recipe, this is best made with fresh raw prawns rather than already cooked ones.” – Sumayya Usmani

1 1/2 tbs ghee (or 3 tsp unsalted butter and 3 tsp sunflower oil)
1 heaped tsp cumin seeds
1/2 tsp nigella seeds
1/2 tsp carom seeds (ajwain, from Indian grocers or online – substitute with cumin seeds and dried thyme), optional
1cm (5g) ginger, peeled, finely grated
4 large ripe tomatoes, coarsely grated, skins discarded
1 1/2 tbs tomato paste
1/4 tsp turmeric powder
1/2 tsp Kashmiri chilli powder (from Indian grocers and spice specialists, substitute other chilli powder or paprika)
450g green prawns, peeled, deveined

To garnish

Juice of 1/2 lemon
2.5cm (12.5g) ginger, peeled, cut into fine strips
1 1/2 tbs chopped coriander leaves
1 green chilli, deseeded and finely chopped

Method

1.

Place a wok or frying pan over medium-high heat and add the ghee. When it is hot, add the cumin, nigella and carom seeds (if using) and fry until fragrant, about 1 minute.
2.

Next add the ginger and fry for 10-15 seconds, until fragrant, then stir in the tomatoes. Lower the heat slightly, add a splash of water and keep stirring until it starts to simmer. Add the tomato paste, turmeric and chilli powder and salt to taste.
3.

Keep cooking until the sauce thickens and the oil begins to rise to the surface, about 7-9 minutes. Once this happens, add the prawns and cook, stirring, until the prawns turn pink, about 3-4 minutes. Be careful not to overcook the prawns, or they will go rubbery.
4.

Turn the heat off, add the garnishes and cover, then leave to infuse for a minute or so before serving.