Advertisement
Nani Mummy’s prawn karahi
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 2023
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 1 tablespoon 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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe