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Juicy prawns tossed in a thick, fiery tomato masala with ginger, garlic and green chillies, just like the karahi dishes sizzling in Pakistani dhabas. It's big on flavour, quick to cook and perfect for scooping up with warm chapatis.
1.
Heat the butter in a large, deep pan over a medium heat. Add the kalonji and let it sizzle for a few seconds.
2.
Add the onion and cook for 5–6 minutes until golden.
3.
Add the garlic and grated ginger and cook for 1 minute.
4.
Add the tomatoes, chilli powder, cumin, ground coriander, turmeric and salt. Cook for 10–12 minutes, stirring often, until thick and the ghee starts to separate at the edges.
5.
Add the chickpeas, green pepper and half the green chillies, and cook for 3 minutes.
6.
Add the prawns and cook for 3–4 minutes until pink all the way through.
7.
Scatter with the fresh coriander, the remaining green chillies and the ginger matchsticks, if using.
8.
Warm the chapatis according to the pack instructions and serve with the karahi.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days, and reheat until piping hot. For freezing, freeze the sauce before adding the prawns, for up to 3 months. Reheat it until bubbling and add the prawns fresh, as reheated prawns can turn rubbery.
Tip
Lower carb: Skip the chapatis, and add a 200g bag of spinach and a second green pepper to the karahi
Cost-saving tips
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