SHRIMP KOYLA KARAHI

recipe

It’s winter and also the perfect time to have some piping hot seafood. This week You! collaborates with Kausar Ahmed, Founder and CEO of ‘Kitchen Crafts’ and food website ‘Happy Belly World’, to bring you the delicious recipe of Shrimp Koyla Karahi. Happy cooking!

INGREDIENTS

Vegetable oil 1/4 cup

Ginger (finely chopped) 1 tsp

Garlic (finely chopped) 1 tsp

Tomatoes (roughly chopped) 1/2 kg

Turmeric powder 1/2 tsp

Fresh crushed black pepper 1 tsp

Special Karahi masala (recipe follows) 2 tbsp

Garam masala powder (whole spice mix) 1/2 tsp

Salt to taste

Water 1/4 cup

Lemon juice 1 tbsp

Shrimp (shelled and deveined) 1 lb

Green chillies (sliced) 5-6

Medium piece of coal (to smoke) 1

Ginger (julienned, for garnishing) 1 tbsp

Cilantro (chopped, for garnishing) 1/4 cup

For Karahi Masala

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Red chilli flakes 1 tsp

Qasoori Methi (dried fenugreek leaves) 1 tsp

Chaat masala 1tsp

Ajwain (Carom seeds) 1/4 tsp

METHOD

• Dry roast the spies for karahi masala. Cool and grind.
• Heat oil in a wok, add finely chopped ginger and garlic; fry for 30 seconds; add chopped tomatoes. Add turmeric powder, black pepper, karahi masala, garam masala, salt, and water.
• Cover and cook at medium flame for 10-15 minutes.
• Increase the flame to medium-high, add lemon juice and shrimps.
• Stir fry for 4-5 minutes until it releases oil from the sides.
• Add green chilies
• To smoke the karahi: Keep the piece of charcoal on medium-high flame for 6-7 minutes or until flaming hot. Place a piece of foil in the middle of the prawn karahi, keep the burning coal on it and pour a few drops of oil to release smoke. Immediately cover it for 5-6 minutes. Remove foil and coal.
• Dish out, garnish with cilantro and ginger. Serve with hot naan or chapati.

Credits: www.kausarahmed.net