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Prawn Karahi Recipe

جھینگا کڑاہی بنانے کا طریقہ

Karachi-style prawn karahi: a thick, tangy tomato masala with garlic and green chillies, and prawns added at the end so they stay juicy.
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Illustration of Prawn Karahi

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Spice

Medium hot

Prawn karahi is a Karachi coastal favourite, cooked at seafood places along the Do Darya strip and in homes all over the city. The masala is built first, with plenty of garlic and tomato cooked down until the oil separates. The prawns go in only for the last few minutes; that is the whole secret, because prawns turn rubbery as soon as they are overcooked.

Ingredients

4 servings

For 4 servings

Measures

For the prawns

To finish

Method

  1. Rinse the prawns, drain well and toss with the lemon juice, salt and turmeric. Set aside while you make the masala.

  2. Heat the oil in a karahi on medium heat. Add the cumin, then the onion, and fry until soft and light golden.

    ⏱ 5 min

  3. Add the crushed garlic and ginger and fry for a minute until fragrant, without letting the garlic brown.

    ⏱ 1 min

  4. Add the tomatoes, salt, red chilli powder, chilli flakes, turmeric and coriander powder. Cover and cook until the tomatoes break down.

    ⏱ 8 min

  5. Uncover and bhuno on high heat, stirring and mashing, until the masala is thick and oil glistens on top.

    ⏱ 5 min

  6. Add the prawns and stir-fry on high heat just until they curl and turn pink and opaque.

    ⏱ 4 min

  7. Add the ginger, green chillies, black pepper and garam masala, cover and leave on the lowest heat for 2 minutes. Scatter the coriander and serve.

    ⏱ 2 min

Tips for the best result

  • Frozen prawns work well. Thaw them in the fridge and dry them thoroughly so they do not water down the masala.
  • Some Karachi cooks add a tablespoon of tamarind pulp with the tomatoes for a sharper, coastal tang.

Common mistakes

  • Cooking the prawns with the tomatoes. By the time the masala is ready they are tough and shrunken.
  • Leaving the dark vein in. It can be gritty; slit the back and pull it out.

How to serve

Serve hot with naan, chapati or plain rice and lemon wedges.

Storing and reheating

Keeps 1 day in the fridge. Reheat briefly; prawns toughen each time they are reheated. Do not freeze.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
315kcal
Protein
27g
Fat
19g
Carbs
11g
Fibre
2.8g
Sodium
890mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 35

Whole dish ≈ Rs 140 · 55% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Prawn Karahi: questions people ask

How long do prawns take to cook in karahi?

Medium prawns take 3 to 4 minutes on high heat, large ones about 5. Take them off as soon as they curl into a loose C and turn opaque.

Why do my prawns turn rubbery?

They are overcooked. Prawns need only minutes; make the masala first and add them at the very end.

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Read this recipe in Urdu: جھینگا کڑاہی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/prawn-karahi · Handi, DanixSoft