Karachi Prawn Karahi (Wok-Seared Coastal Prawns in Ginger, Tomato & Fenugreek Masala) – Authentic Pakistan Recipe
Arabian Sea prawns flash-seared in a hot karahi with jammy tomatoes, ginger ribbons, and fenugreek.
- Country of Origin
- 🇵🇰 Pakistan (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Plump coastal prawns, Ripe plum tomatoes, Julienned ginger and fresh cilantro, Toasted cumin, Crushed coriander
Ingredients for Karachi Prawn Karahi (Wok-Seared Coastal Prawns in Ginger, Tomato & Fenugreek Masala) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump coastal prawns, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup julienned ginger and fresh cilantro
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Pakistan seasoning (crushed coriander, kasuri methi, garlic, green chilies)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted cumin for 2–3 minutes until softened and fragrant.
- Add plump coastal prawns and ripe plum tomatoes along with crushed coriander, kasuri methi, garlic, green chilies, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with julienned ginger and fresh cilantro and serve straight from the skillet.