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.

Chicken Tikka Masala

Today I'm going to tell you all how to make a desi dish which I never ate in Pakistan. Chicken Tikka Masala. Had it first time in Tulsa in an Indian restaurant and it was delicious.

So, I thought I should try to make it myself. When I read the recipe somewhere I thought it was too much work LOL but to be honest it is WORTH IT.

It's very different and unlike anything I've ever tasted before. Has a lot of rich ingredients. Not for weight watchers though.

Ingredients:

Chicken 1 1/2 pounds

Peanut oil 3 tbsp (optional)

1/2 teaspoon red chili powder

1 tbsp coriander powder

1 1/2 teaspoons ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 teaspoon paprika powder

1/2 teaspoon ground black pepper

1 1/2 teaspoons salt 

1/4 cup yogurt

1 1/2 cans of tomato puree

4 tablespoon butter

1/2 cup half and half or cream mixed with milk

1 big white onion finely chopped

1 teaspoon garlic paste

1 teaspoon ginger paste

3 lemon juice

half a bunch of chopped cilantro or coriander

We'll start with marinating the chicken. Add lime juice, yogurt, 1 tbsp oil and ginger in a in the chicken.

Coat the chicken well in the marinade mix and keep it aside.

Its time to prepare the sauce now.

Take a huge wok and melt the butter on medium high heat. Add the chopped onion. Stir after every 2 minutes.

Cook onions till golden brown and transparent. Now add the ground cardamom, ground cumin, paprika powder, salt, black pepper, ground nutmeg and red chili powder.

Now add the tomato puree, water and half and half cream. Bring it to a boil and lower the heat to simmer the sauce.

Let the sauce simmer on low heat covered and we prepare the chicken on the side. Heat a deep pan on medium heat. Add a tbsp of oil and the chicken. Let it cook for 5 minutes. Note - if you want to cook the chicken thoroughly, you can cover it for 5 minutes.

Th e chicken is all done. Time to put it in the sauce mix and cook it for 5 more minutes.

   

Put chopped cilantro or coriander. It's all done and ready to serve now.

It's tangy and spicy on the milder side but indeed a Desi dish from the roots of Punjab. Eat it with Roti, Naan, steamed white rice. I've seen people eating it with a fork and yogurt. Chicken Tikka Masala everyone.

Crevette A La Marseillaise‏

I've written a short poem about summers.

SUMMERS ARE HERE
THE DREADED SUMMERS ARE HERE

It is so hard to stand in the kitchen in this heat and it's not even June yet.

So, I will try my best to share recipes which are quick to make like the recipe that I am going ot share today.

Crevette A La Marseillaise‏ is a southern french pasta recipe which is basically pasta made in a creamy tomato sauce with shrimps seared in paprika and tomato paste.

The name is so hard to pronounce had to hear it 97000 times before I could say it right.

Ingredients:

a packet of fettuccine pasta (400 grams) cooked

10-12 large shrimps peeled and devained

1 medium onion

4-6 garlic cloves

4 tablespoon tomato puree

1 cup chicken broth

2 teaspoon paprika

4 tablespoon sour cream

4 tablespoons olive oil

2 tablespoon butter

1/2 teaspoon dried thyme

salt and pepper to taste

Need to finely chop the garlic cloves and onion first.

On low heat, put olive oil in a pan and add onion and garlic. Cook till the onions are translucent and garlic is aromatic.

Sear in the shrimps and cook them for a minute. Add the chicken broth. Cook for 3 minutes.

Add paprika, salt, pepper and tomato puree and mix it all till the shrimps are properly coated.

Stir in some dried thyme and separate the shrimps from the sauce. DON'T JUDGE MY HANDS.

Now in the left over sauce add butter and mix it till it completely melts.

Then add the sour cream and stir until it is completely mixed.

Stir in the fettuccine and mix it till it is coated properly. Check if more salt and pepper needed.

Everything is ready at this point.

All you need to do is to plate the pasta in a bowl. Put the shrimps on top and sprinkle some chopped parsley or coriander and Crevette A La Marseillaise‏ is ready to serve.