Prawn Karahi

As winter is about to end in my homeland I am hopefully ending my series of seafood recipes. If you guys want me to make more seafood recipes please feel free to tell me in the comments.

Ending the series with a desi recipe called Prawn Karahi. Saw it on the Sanjeev Kappoor Khana Khazana Youtube channel, made a little adjustments on the ingredients according to my taste and I got to make one of the best Karahi's I have ever made.

This is my 154th recipe so far and I promise you I will start my own youtube channel after 200 recipes. With this said, I really hope I have enough money to buy a decent camera and a mic when I pass 200 recipes. So, far I have been extremely broke form the past 10 years but WHO KNOWS when my stars shine.

INGREDIENTS:

large prawns  600 grams

2 medium onions chopped

2 medium chopped tomatoes

tomato puree 6 tablespoons

5 dried red chilies

2 teaspoon whole coriander

2 teaspoon cumin seeds

2 green chilies thinly sliced

1 inch piece ginger juliened

freshly chopped coriander 2 tablespoons

8 black pepper corns

1/2 teaspoon garam masala powder

salt taste

1 teaspoon red chili powder


1/4 teaspoon turmeric

First we will make the karahi masala by grinding cumin, whole coriander, black pepper corns and dried red chilies.

I used fresh ones because they were easily available here but you guys go ahead and used the dried ones.

Time to add some oil to the pan and heat it over medium flame.

Add the chopped ginger and green chilies and fry until fragrant.

Add chopped onions and cook them till translucent or light brown.

Add the chopped tomatoes now along the tomato puree and cook till the tomatoes are tenders and properly cooked.

Occasionally give it a stir.

When the tomatoes are cooked you can now add the ground spices i-e salt, red chili powder, 1 tablespoon of karahi masala and turmeric.

Add the chopped coriander and give everything a good mix as well.

When this masala leaves the oil add the prawns and cook them until their color changes.

Add half a glass of water to the cooked shrimps and turn the flame on high.

When the water in the prawns start boiling add the garam masala and mix it thoroughly.

Turn off the flame after the water evaporates and you see oil separating from the masala. Prawn Karahi is ready to be served.

I had it with a paratha and it made my day. That is my honest feedback about this recipe.

Red Chicken Karahi

I was planning to make some mild fancy pasta but I started missing Pakistan so much that I had to make this desi recipe requested by a dear friend Danish Khan from twitter.
 
Hence, It's time for the Red Chicken Karahi recipe take out your ipads and ispaghols.
 
WARNING - PEOPLE OF HIGH BLOOD PRESSURE PLEASE STAY AWAY FROM THIS ONE.
 
You need

One whole chicken cut into 16 pieces

Salt according to taste (hasb e (of the) zaiqa)

1/2 kg tomato finely chopped

2 green chilies finely chopped

half a bunch of coriander finely chopped

juice of 2 lemons

small piece of ginger chopped in thin slices

1 tablespoon karahi masala

1 tablespoon red chili powder

1 tablespoon cumin powder

1 tablespoon ginger garlic paste

1 teaspoon black pepper crushed

 

 

Wash your chicken nicely(pyar se), add it to the karahi on medium high heat with ginger garlic paste and salt.

 

 

 

 

 

The chicken will leave some water. You need to cook it till the water dries up.

 

After the water left by the chicken is dried, add the chopped tomatoes along side the red chili powder and cook until the water  left by the tomatoes dry.

 

 

 

 

Add the karahi masala, black pepper, cumin powder and one cup oil or butter. Fry the chicken for 2-4 minutes or until the masala leaves oil floating above.

 

 

 

 

Add the chopped green chilies, ginger, coriander and lemon juice now. Give the karahi a good little spin and it will be ready to serve.

 

 



Top it with more ginger, coriander and lemon if you desire. Red Chicken Karahi is ready to eat and let me tell you that its hotter than most of the women I've seen.