Prawn Karhayi

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Ingredients

 500 g medium prawns
 45 chopped garlic cloves
 56 sliced green chillies
 3 large green chillies, slit open
 1 medium onion
 2 tsp salt
 2 tbsp ghee
 ½ tsp turmeric powder
 1 tsp cumin powder
 1 tsp coriander powder
 1 tsp red chilli powder
 ½ tsp all-spice powder
 ¼ cup water
 2 tbsp yogurt
 4 chopped tomatoes
 1 tbsp tomato paste
 · Sliced ginger and coriander leaves

Preparation

1

In a bowl toss prawns with ½ teaspoon of salt and turmeric powder. Grill these prawns in butter on high heat for a minute and set aside. In a wok, add one tablespoon of ghee and add onion, garlic and sliced green chillies. Fry them until they turn golden brown. Add in chopped tomatoes along with salt, red chilli powder, coriander powder, cumin powder and ¼ teaspoon of turmeric powder. Cover the wok with a lid and reduce the flame to low. Allow the tomatoes to soften up. When the tomatoes have softened to form a uniform curry base, add whole green chillies, yogurt and all-spice powder. Cook for five minutes. Throw in the prawns and cover the wok. Cook for five more minutes. Turn off the flame, sprinkle some chopped coriander, ginger strips and green chillies. Serve hot with naan.

Related Recipes

Ingredients

 500 g medium prawns
 45 chopped garlic cloves
 56 sliced green chillies
 3 large green chillies, slit open
 1 medium onion
 2 tsp salt
 2 tbsp ghee
 ½ tsp turmeric powder
 1 tsp cumin powder
 1 tsp coriander powder
 1 tsp red chilli powder
 ½ tsp all-spice powder
 ¼ cup water
 2 tbsp yogurt
 4 chopped tomatoes
 1 tbsp tomato paste
 · Sliced ginger and coriander leaves

Directions

1

In a bowl toss prawns with ½ teaspoon of salt and turmeric powder. Grill these prawns in butter on high heat for a minute and set aside. In a wok, add one tablespoon of ghee and add onion, garlic and sliced green chillies. Fry them until they turn golden brown. Add in chopped tomatoes along with salt, red chilli powder, coriander powder, cumin powder and ¼ teaspoon of turmeric powder. Cover the wok with a lid and reduce the flame to low. Allow the tomatoes to soften up. When the tomatoes have softened to form a uniform curry base, add whole green chillies, yogurt and all-spice powder. Cook for five minutes. Throw in the prawns and cover the wok. Cook for five more minutes. Turn off the flame, sprinkle some chopped coriander, ginger strips and green chillies. Serve hot with naan.

Prawn Karhayi

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