Prawn Karahi

Name: Prawn Karahi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 600 g prawns; 4 tomatoes; 4 green chilies; 1 tbsp ginger; 4 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, karahi

Prawn Karahi, as relished in Karachi, is a dish that calls for the confident hand of a home cook, one who knows that salt is best judged by feel rather than measure. Generous use of oil is not merely a technique but a tradition, creating a luscious base for this seafood delight. Unlike its meatier cousins, this karahi finds its place at the heart of a casual family spread, where its simplicity shines without pretense.

Expect a vibrant medley where the sweetness of prawns dances effortlessly with the tang of tomatoes and the heat of fresh green chilies. Each bite is a reminder of the city's spirit—bold, fresh, and unapologetically flavorful. Enjoyed best as a shared centerpiece, it invites everyone to dig in, savoring each mouthful with naan or rice.

Ingredients

600 gprawns
4tomatoes
4green chilies
1 tbspginger
4 tbspoil
to tastefine sea salt

Method

Start by cleaning the 600 g prawns thoroughly. Remove the shells and devein them, then rinse under cold water. Pat them dry with a paper towel to ensure they cook evenly without excess moisture.
In a large karahi or wok, heat 4 tbsp of oil over medium-high heat. Once the oil is shimmering, add 1 tbsp of finely chopped ginger. Stir until the ginger releases its aroma and turns a light golden brown, which should take about 1-2 minutes.
Chop 4 tomatoes into small cubes and add them to the pan. Stir occasionally, allowing the tomatoes to soften and break down into a thick sauce. This should take about 5-7 minutes, and you'll know it's ready when the oil starts to separate from the tomato mixture.
Slice 4 green chilies lengthwise and add them to the tomato mixture. Stir them in, letting their heat infuse into the sauce for about 1-2 minutes. Adjust the heat if necessary to prevent the mixture from burning.
Add the cleaned prawns to the pan, stirring them into the sauce to coat them evenly. Cook the prawns until they turn pink and opaque, which should take about 3-4 minutes. Be careful not to overcook, as prawns can become rubbery.
Taste the dish and add fine sea salt to your preference. Stir well to ensure the salt is evenly distributed. Serve the Prawn Karahi immediately, garnished with fresh coriander if desired, and enjoy it with naan or rice.