Karahi Prawn Masala with Tomato Pachadi ~ Biber Dolmasi with Shepherd's Salad

Our top 2 recipes of the month - 2 meals for 2 people...

45 mins ~ 30 mins

40 mins ~ 50 mins

2/5

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£8.67

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Karahi Prawn Masala with Tomato Pachadi:
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.

Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).

Recipe

45 mins ~ 30 mins

40 mins ~ 50 mins

2/5

Serves

2

Effort

Medium Effort

  • Karahi Ground Spices: coriander, Kashmiri chilli, yellow MUSTARD, turmeric, fenugreek leaf, cumin
  • Karahi Seeds: cumin, brown MUSTARD, fennel, fenugreek
  • Garam Masala: coriander leaf, amchur, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
  • Pachadi Spices: brown MUSTARD, cumin, mild chilli flakes, mint, asafoetida
  • Biber Dolmasi Spices: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cassia, cloves, nutmeg
  • Cacik Herb Blend: dill leaf, parsley, garlic
  • Salad Blend: mint, oregano, parsley, cumin, black pepper, allspice, sumac

May contain traces of celery and sesame
Allergens are listed in CAPITALS

Karahi Prawn Masala with Tomato Pachadi:

  • 200g shelled prawns (raw ones are best)
  • 2 medium onions
  • 3 cloves of garlic
  • 1 pepper (any colour)
  • 2 tomatoes
  • 10g bunch of coriander
  • ½ lemon
  • 1 green chilli (optional)
  • 100g natural yogurt (full fat is best)
  • 150g basmati or standard long grain rice (not easy cook)


Biber Dolmasi with Shepherd's Salad:

  • 125g lamb mince
  • 2 medium peppers (any colour)
  • ½ cucumber
  • 4 tomatoes
  • 1 small red onion
  • 10g bunch of parsley
  • ½ lemon
  • 100g natural yogurt (Greek is best)
  • 60ml good quality olive oil
  • 30g basmati or standard long grain rice (not easy cook)
  • Pitta breads or flatbreads to serve

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