Prawn Karahi

Ingredients

• 700 g large prawns, peeled and deveined, tails left on if you like
• 1 tbsp lemon juice
• 1 tsp salt, divided, plus more to taste
• ½ tsp turmeric powder
• ½ cup cooking oil
• 1 tsp cumin seeds
• 1½ tbsp ginger-garlic paste
• 600 g ripe tomatoes, roughly chopped
• 4 green chillies, slit lengthwise
• 1 tsp red chilli powder, or to taste
• 1 tsp coriander powder
• ½ tsp black pepper, freshly ground
• ¼ cup plain yogurt, whisked
• 1 tsp garam masala
• 2 tbsp fresh coriander, chopped
• 1 tbsp ginger, cut into thin matchsticks

Instructions

1. Pat the prawns dry and toss them with the lemon juice, half the salt and the turmeric. Leave them for 10 minutes while you chop the tomatoes and ginger.
2. Heat the oil in a karahi over medium-high heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.
3. Add the ginger-garlic paste and fry for 1 minute, stirring, until the raw smell goes and it turns pale golden.
4. Add the chopped tomatoes, the remaining salt and half the green chillies. Cover and cook on medium heat for 8 minutes until the tomatoes collapse.
5. Uncover and mash the tomatoes with the back of your spoon. Stir in the chilli powder, coriander powder and black pepper, then cook for 4 minutes until the masala thickens and oil separates at the edges.
6. Lower the heat and add the yogurt in a thin stream, stirring constantly so it doesn't split. Cook for 1 minute.
7. Raise the heat to high, add the prawns in a single layer and stir-fry for 3 to 4 minutes, until they turn pink and curl into a loose C shape. Do not overcook or they turn rubbery.
8. Sprinkle over the garam masala, the remaining green chillies, the ginger matchsticks and half the coriander. Toss for 30 seconds and switch off the heat.
9. Rest for 2 minutes, then garnish with the remaining coriander and serve straight from the karahi.

Tips

• Dry the prawns well after marinating so they fry in the masala instead of releasing water and thinning it.
• Add the prawns last and cook them only until pink; the masala should already be thick and oily by then.
• Use ripe, red tomatoes for a naturally tangy base without needing extra water.
• If your prawns are small, cook them for just 2 to 3 minutes.