Taste the Mouth-watering Prawn Karahi Masala

The delicious recipe could be a perfect dish for dinner that needs minimal effort and time with no compromise on taste. What you need is to get the best quality prawns from Shrimp exporters. It has a massive effect on the flavor of your recipe.

The lip-smacking base of ginger, tomatoes, garlic with the aromatic coriander is going to swoon all. You can try this quick recipe with the best Shrimp export company in India.

What is Prawn Karahi?

Well, it is a seafood spin. Just like its counterparts like chicken or mutton karahi, this curry is usually cooked in thick ginger, garlic, and tomato gravy masala. The traditional dish is generally served and garnished with green chili, coriander, and julienne-cut slices of ginger.

Preparation Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes


  • 0.5 cup ghee or oil
  • 2 tbsp minced garlic, preferably fresh
  • 2 tbsp fresh and minced ginger
  • 500g tinned or fresh tomatoes, pureed in a blender
  • 450g raw prawns (250g is sufficient if they’re pre-cooked)
  • 4 fresh green chilies halved


  • 1.5 tsp salt
  • 3 tsp Kashmiri red chili powder or paprika
  • 0.5 tsp turmeric
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp black seeds or kalonji
  • 0.75 tsp sugar
  • 1 tsp red chili powder


  • Half a bunch of chopped coriander
  • 2 quartered green chilies
  • Fresh ginger cut into matchstick slices, as needed
  • 1tsp kalonji or black seeds


  • Firstly, heat the oil in a pan. Flash fries the prawns for a minute once the oil is hot.
  • Next, add the garlic and minced ginger in the same oil and fry for 2 minutes.
  • Now, add all the spices and green chilis and fry them for a minute.
  • It’s time to add the tomatoes and stir them on high heat. You may cook it for 5-10 minutes until the gravy gets thick, and you can find that oil gets separated around the pan’s edge. You may also find a lot of holes bubbling in the curry.
  • Now, the gravy is ready, add back the prawns and continue cooking this on high flame for another 5 minutes. 7-8 minutes is sufficient for jumbo ones that you can get from the processor & exporter of seafood in India.

Now, the dish is ready to be served. Garnish it with matchstick-cut ginger, green chilis, kalonji seeds, and freshly chopped coriander.

Remember, the longer the green chilis are cooked in the curry, the longer they will require ingraining the heat into the masala. Never overcook! It will spoil the fresh taste of the shrimp delivered by the topmost seafood export company.

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