BIR King Prawn Karahi

BIR King Prawn Karahi is a modern British Indian Restaurant (BIR) recipe for a classic medium curry of prawns in a thick and aromatic balti-style gravy. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of BIR King Prawn Karahi.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes British Recipes

The karahi (also known as korai and Kadai) is a British Indian Restaurant (BIR) staple, a medium-spicy curry named after the Balti dish in which it’s cooked. This is a tasty dish with a thick, rich, flavoursome gravy that is guaranteed to please. As well as prawns this curry also works with fish, chicken, mushrooms or paneer.

Ingredients:

3 tbsp vegetable oil
1 small red onion, finely sliced
1 tbsp ginger-garlic paste
2 tbsp tomato puree (mixed with 6 tbsp hot water)
1 tsp ground cumin
1 tsp garam masala
1 tsp hot chilli powder
½ tsp sea salt
1 tsp ground paprika
½ tsp ground turmeric
½ tsp freshly-ground black pepper
250ml base curry sauce or Indian restaurant curry base
4 green finger chillies, chopped
4 tbsp chopped coriander (cilantro) leaves
12 king prawns, peeled and de-veined

Method:

Place a karahi or good quality wok over medium heat. When hot add the oil and used to stir-fry the onion until it’s softened and beginning to brown around the edges (about 5 minutes). Add the ginger-garlic paste and stir-fry for 30 seconds until aromatic.

Sprinkle over the cumin, garam masala, chilli powder, salt, turmeric, paprika and black pepper. Stir well to combine then add a little of the base sauce to moisten. Stir fry for 2-3 minutes. Pour over and stir in the diluted tomato puree and cook for 30 seconds.

Add in half the remaining base sauce, stir well and cook until reduced by half then add the remaining base sauce and stir once more to combine.

Now stir in the chopped green chillies, along with the coriander leaves. Mix well to combine before adding the prawns, stirring to coat them in the gravy.

Increase the heat to high, and allow the gravy to thicken to your liking.

Serve garnished with fresh coriander, a slice of lemon and some julienned strips of ginger.

Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.