Entree: Pakistan – Coastal Pakistan – جھینگا کڑاہی ➤ Jhinga Karahi (Spicy tomato-ginger prawn curry cooked quickly in a karahi wok)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) large prawns, peeled and deveined (about 16–20 prawns)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 tbsp (30 g) unsalted butter (optional for richness)
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 g) ginger-garlic paste
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 1 tbsp (15 g) tomato paste
- 2–3 green chilies, slit lengthwise (adjust to heat preference)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) garam masala, added at the end
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat the oil and butter in a wide heavy-bottomed karahi or large skillet over medium-high heat. Add cumin seeds and fry briefly until aromatic.
2. Add the chopped onion and sauté until golden brown, about 6–8 minutes. Stir in the ginger-garlic paste and cook 1–2 minutes until raw smell disappears.
3. Add the chopped tomatoes, tomato paste, and green chilies. Cook, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala, about 8–10 minutes.
4. Stir in ground coriander, red chili powder, and turmeric; cook 1 minute. Add the prawns and toss to coat in the tomato-spice mixture. Cook, stirring, until the prawns are opaque and just cooked through, about 4–6 minutes.
5. Sprinkle garam masala over the prawns, stir once, then remove from heat. Finish with lemon juice and chopped cilantro.
6. Transfer to a serving karahi or platter and serve hot with naan or steamed basmati rice.