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

Special Price £4.00 Regular Price £8.67
Sorry this item is currently out of stock
SKU
2-spicebox-sh0521
Sorry this item is currently out of stock
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).
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).
Serves: 2
Heat Rating: 2/5
Prep time: 45 mins ~ 30 mins
Cooking Time: 50 mins ~ 50 mins
More Information
DescriptionKarahi 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).
Spices IncludedGaram Masala: coriander leaf, amchur, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Karahi Seeds: cumin, brown MUSTARD, fennel, fenugreek
Karahi Ground Spices: coriander, Kashmiri chilli, yellow MUSTARD, turmeric, fenugreek leaf, cumin
Pachadi Spices: brown MUSTARD, cumin, mild chilli flakes, mint, asafoetida
Salad Blend: mint, oregano, parsley, cumin, black pepper, allspice, sumac
Cacik Herb Blend: dill leaf, parsley, garlic
Biber Dolmasi Spices: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cassia, cloves, nutmeg

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

Karahi Prawn Masala with Tomato Pachadi:

  • 200g shelled prawns (raw ones are best) or diced paneer for a veg version
  • 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

 

Biber Dolmasi with Shepherd's Salad:

  • 125g lamb mince or soya mince for a veg version
  • 2 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
  • Pitta breads or flatbreads to serve

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