How to make Prawn Karahi

Why cooks start here

Prawn Karahi is cooked the way Karachi cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

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.