Karhai Shrimp is a popular and flavorful dish from Pakistani and Indian cuisine. It is a spicy and tangy shrimp dish made with a base of fresh tomatoes and onion, and a variety of spices, such as cumin, ginger and garlic. The dish is typically made in a Karhai, which is a type of wok-shaped pan. It is served with rice or naan bread. Karhai Shrimp is easy to follow and can be made with simple ingredients that are readily available at most supermarkets or groceries. It’s a perfect dish for a family dinner or special occasion. Karhai Shrimp is sure to impress your guests with its bold and delicious flavours.
Karhai Shrimp
Ingredients
- 3-4 tablespoons of oil. (I useavocado oil)
- 2 lbs deveined and shelled wildshrimp
- 1 tbsp red chili powder (or totaste)
- 1/2 tsp nigella seeds
- Salt to taste
- 1 tsp turmeric
- 2 tbsp cumin powder
- 1 tbsp coriander powder
- 5-6 puréed Roma tomatoes
- 4-5 sliced green chilies
- 2 tbsp crushed garlic
- 1 tbsp crushed ginger
- 1 Sliced green chili
- 1 handful chopped cilantro
- Juice of one small lemon or totaste
- 1 pinch garam masala
Instructions
- In a wok heat the oil.
- When hot add your defrosted drained shrimp and cook for 2-3 min or sotill it just about changes color.
- Remove the shrimp from the oil and set it aside.
- In the same pan add the ginger and garlic paste and let that cook fora couple of minutes. Now add the 1 tbsp red chili powder (or totaste)
- 1/2 tsp nigella seeds. Salt to taste. 1 tsp turmeric. 2 tbsp cumin powder. 1 tbsp coriander powderSauté that for a few minutes and then put the crushed tomatoes and green chillies (save 1 green chilli for garnish)
- Cook this till the oil comes to the top. Now put your shrimp back in and mix well. Cook for a couple of minutes. Be careful not to overcook the shrimp.
- Turn off the stove and squeeze the lemon juice and sprinkle the pinch of garam masala.
- Stir and garnish with sliced ginger, chopped cilantro and sliced greenchillies
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