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...

yum!

Prep Time: 15 minutes

Cooking Time: 35-45 minutes

Serving: 3-4 people

Ingredients:

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!

Enjoy!!

And I leave you with this visual.

Until next time!

Prawn Biryani

Prawn Biryani is something that we dont make that often because my husband (lets call him J) thinks that prawns smell if not cooked correctly (prawn tempura he loves) and he thinks if its cooked in a gravy or in rice it would smell fishy.

 So usually its either chicken or mutton biryani.

But this week, we planned on making this just to avoid the same old, same old.

This turned out so good, that i think We'd be making it a lot more now !

For the recipe, you'll need:

(For The Marination)

1/2 kg Prawns

juice of 1 Lemon

1 tsp of Red Chili Powder

1 tsp of Ginger Garlic Paste

(For The Rice)

3/4 kg of Rice

1/2 tsp Cumin

a few Cloves

a few Whole Black Pepper

1-2 Black cardamom

1 stick of Cinnamon

(For the Masala)

2 Onions, sliced

1/2 tsp Cloves

1/2 tsp Whole Black Pepper

3-4 Black Cardamom

2 sticks of Cinnamon

1 tsp Ginger Garlic Paste

Half bunch Coriander, chopped

1/2 bunch of Mint

3 Tomatoes, chopped

5-6 Green Chilies, chopped

 1/2 cup of Yogurt

Lemon sliced (optional)

Soak rice for 20 minutes. 

Boil Rice with Cumin, Clove, Whole black pepper, Cinnamon, Black cardamom and Salt till it is 2/3rd done.

Drain and keep aside.

Meanwhile make the masala.

Marinate prawns in Red Chili Powder, Ginger Garlic paste and Lemon juice for about an hour.

Heat oil, add cloves, whole black pepper, cinnamon and black cardamom. cook for 30 seconds till fragrant.

Add mint and coriander. Cook for a minute.

Add sliced onions, cook till light brown. Than add ginger garlic paste, cook for a minute.

Add Tomatoes, Green Chilies, Red chili powder, Coriander powder, Salt and Turmeric. Cook till tomatoes are cooked and the oil seperates.

Add Prawns...

and yogurt together.

 Cook for 3-4 minutes maximum. You dont want to overcook the prawns.

Add sliced lemon at the end.

In the same pot that you cooked the rice, add half the cooked prawn masala, than half the rice, than all the masala, and all the rice as well.

Add Cumin on top, Saffron soaked in warm milk, mint and fried onions.

Put on dam for 10-15 minutes on very low flame.

Serve with vegetable raita.

Enjoy !