Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish. Garlic and coriander rice, a tangy tomato and mint pachadi, vibrant matar subji and crispy green chilli pooris make this a perfect summertime spread.
May contain traces of celery and sesame Allergens are listed in CAPITALS
400g shelled prawns (raw ones are best)
3 medium onions
5 cloves of garlic
2 peppers (any colour)
200g mangetout or sugar snap peas
1-2 green chillies (optional)
150g peas (fresh or frozen)
150g natural yogurt (full fat is best)
160g self-raising flour (plus extra for rolling)
300g basmati or standard long grain rice (not easy cook)
Oil for frying (sunflower or vegetable oil is best)
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