Nani Mummy’s prawn karahi

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This goes beautifully with Bitter lemon, mustard seed and garlic pullao, though it’s equally delicious with sourdough as a quick lunch.

Ingredients

  • 2 tablespoons ghee (or 1 tablespoon unsalted butter and 1 tablespoon

Method

  • Place a wok or frying pan over medium-high heat and add the ghee. When it is hot, add the cumin, nigella and carom seeds (if using) and fry until fragrant, about 1 minute.
  • Next add the ginger and fry for 10–15 seconds, until fragrant, then stir in the tomatoes. Lower the heat slightly, add a splash of water and keep stirring until it starts to simmer. Add the tom