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.

Pakistani Beef Stew

This is weird. When you're in Pakistan you try your best to stay away from Pakistani food but when you are in a foreign country, you mostly look forward to have Pakistani food. We always love what we can't have.

Such is the story of this recipe. I made Pakistani Beef Stew today which I took from my friend Hirra Pervaiz's blog who is chilling in Thailand these days. Her blog is awesome as I get a lot of nice recipes from it but it is more awesome for you ladies so do check it out by clicking on the image below.

Coming back to the recipe. It is amazing in taste and really simple to make. Fulfilled my Desi food craving and also made my weekend.

INGREDIENTS:

1 kilogram beef stew cut into 1 inch cubes

2 medium onions finely chopped

8-10 dried red chilies

1 whole garlic bulb (better to crush the cloves and not chop them)

3-4 tomatoes, chopped

3-4 green chilies

1 cup yogurt

1 teaspoon cumin

1 teaspoon coriander seeds

10-12 black pepper corn

2 cinnamon sticks

8-9 cloves

1/2 cup oil or ghee

1/2 litre water

3-4 black cardamoms

about half a medium ginger piece sliced

handful of chopped coriander

salt according to your taste-buds

It is probably one of the most easiest Desi recipes.

LADIES YOU HAVE TO LEARN HOW TO USE A PRESSURE COOKER. This will make your post marriage life easy if your in laws are not asses.

Put oil in a pressure cooker on medium heat. Add onions and fry them till translucent.

Add garlic and fry it until fragrant.

Add meat and fry it until the color changes.

Add all cloves, red chilies, black cardamom, cloves, cumin, coriander seeds and salt.

Add 1/2 liter of water and close the pressure cooker.

Let it cook for 30 minutes on medium heat.

After 30 minutes turn of the heat and release the steam from the pressure cooker.

Uncover the pressure cooker. Turn on the heat to medium again. Add tomatoes.

As soon as the tomatoes get tender add yogurt and mix properly.

Add green chilies, chopped coriander and sliced ginger.

Cover the cooker and cook for 5-10 minutes.

Uncover the cooker and Pakistani Beef Stew is ready to be served.

Have it with Naan, Chapati, Paratha or your favorite type of bread and just let the flavor sink in. Shut up and enjoy the silence of the snow.

Coconut Shrimp Curry

I guess today was a warm day for sea food but as its my favorite nothing can stop me from having it no matter whatever the weather is.

Hell I even have coffee after sea food and I still get to live.

Today's recipe has SHRIMP in it and it is very easy but you need to be careful with it and not overcook it.

Today's recipe is Coconut Shrimp Curry. It's a Thai influenced Indian dish as far as I have guessed from the ingredients.

Very different in taste as I have never tasted anything like this ever. My brother said that he loved it and he doesn't even loves me. So, it must be nice.

INGREDIENTS:

12-14 large shrimps peeled and devained

1 400 ml can of coconut milk

1/2 teaspoon salt and more for the gravy

1/2 teaspoon of turmeric (1/4 for shrimps and 1/4 for the gravy)

1/2 teaspoon black pepper

half an onion finely chopped

1 small tomato diced

1 inch garlic finely minced

1 green chili finely minced

1/2 cup of boiled peas (optional)

4-6 garlic cloves finely minced

coriander and green onions for garnishing

We start off with marinating the shrimps with salt, turmeric and lemon juice. Set them aside.

Now we chop the onions finely.

Heat oil in a pan and fry the onions till they are soft and translucent.

Meanwhile the onions are cooking. We mince the ginger, garlic and green chili together.

Add the minced garlic, ginger and chili to the onions and fry it till everything is fragrant.

Now it is time to add the coconut milk to the pan.

Bring the curry to a boil and lower the heat to simmer.

Add turmeric, salt, black pepper and lemon's juice.

Mix it well.

Now its time to add the diced tomato and peas. Give it a good stir to mix.

Now add the shrimps and cook them for 2-3 minutes and take the gravy off the heat.

REMEMBER DO NOT COOK THE SHRIMPS FOR MORE THAN 2-3 MINUTES OR THE WILL GET HARD AND CHEWY.

Coconut Shrimp Curry is ready to serve now.

Ladies and gentlemen, from the makers of Chef Shamsher we proudly present you Coconut Shrimp Curry.