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Prawn Karahi Recipe
Prawn Karahi is a classic Pakistani seafood dish cooked in a traditional karahi (wok) with fresh tomatoes, green chilies, and bold desi spices. The real secret of an excellent karahi is not just the masala — it is the type, size, and cut of prawns you use.
SERVINGS
Serving
Serves 4 People
Serving Size
Approximately 8–12 medium/large prawns with thick karahi masala
Estimated Macros (per serving):
Calories: ~280–330 kcal
Protein: ~28–32 g
Fat: ~16–20 g
Carbs: ~6–10 g
Recipe Of Prawn Karahi
Ingredients
500g fresh medium/large prawns (peeled & deveined)
3 medium fresh tomatoes (finely chopped or crushed)
1 tbsp ginger garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp crushed black pepper
1 tsp salt (or to taste)
½ tsp garam masala
3–4 green chilies (slit)
3–4 tbsp cooking oil
Fresh coriander leaves (chopped)
1 tbsp julienne ginger
1 tbsp lemon juice (optional)
For Biryani Masala
4 tbsp oil
2 medium onions, thinly sliced
1 tsp ginger-garlic paste
2 tomatoes, chopped or blended
1 tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric
½ tsp garam masala
Salt to taste
½ cup yogurt
2 green chillies, slit
Fresh coriander and mint, chopped
For Dum
¼ cup warm milk
A pinch of biryani essence or soaked saffron (optional)