Wednesday, 25 May 2016

Prawn Karahi

Prawns are somewhat an aquired taste. When done right, they are succulent, juicy and amazing; but a minute overcooked, they are like rubber.
My version of this prawn karahi is so easy, you'll have all the things at your house already, unless you have to go out to buy prawns, for which fresh works best but you can totally use frozen too. No hard and fast rule to any of my recipes (or so I say :D )
Anyway, this recipe is really easy, you dont have to spend hours in the kitchen to make it, 35-45 minutes tops!
It doesnt get any easier than that!
And the taste...

Prep Time: 15 minutes
Cooking Time: 35-45 minutes
Serving: 3-4 people

1/2 kg of Prawns (shelled and deveined)
1 large Onion (chopped)
2 Tomatoes (chopped)
3-4 Green Chilies
3-4 cloves of Garlic
1/2 cup of Yogurt
1 tsp Red Chili Powder
1/2 tsp Crushed Chili Flakes
Salt to taste
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala Powder
1/2 a bunch of Coriander 

Fry Onions till light golden brown. Than add chilies and Garlic.
Cook till fragrant.

Add chopped tomatoes along with all the spices. 
Cook covered on medium heat till the oil comes on top and the tomatoes are done, about 15-20 minutes. 
Keep on checking though, so it doesn't burn. If it starts to look very dry add a hint of water.

Now add beaten Yogurt, mix it up and after a minute dunk in all your prawns.
Cook on high for about 3-4 minutes max. Do not cook for more than that or the prawns will get chewy and rubbery.
Add coriander, Whole green chilies and garam masala on top.
This should go from the stove to the table right away. Dont cook the whole dish beforehand and reheat later, this would result in rubbery prawns.
 If you want to save up on time, make the gravy beforehand and when you're ready to serve just heat up the gravy and than add yogurt and prawns. Cook for 3 minutes and serve!


And I leave you with this visual.

Until next time!