Karachi seafood favourite · 20 minutes
Prawn Karahi Recipe (Quick Pakistani Jhinga Karahi)
Tomato masala first. Prawns last. 3 minutes only.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenPrawn karahi is a fast, high-heat tomato masala with juicy prawns tossed in at the end. It fails when the prawns go rubbery. The fix is building the full karahi masala first and adding the prawns for just 3 to 4 minutes.
The 3 laws of prawn karahi
Why this recipe works
Prawns first
The masala needs time; prawns do not.
Low simmer
High heat gives the karahi flavour.
Long cooking
Prawns turn rubbery quickly.
Shopping and prep list
Ingredients
Prawns
Karahi masala
The NineFoods prawn gauge
Are the prawns done?
Look at the shape and colour of a prawn.
Method · 4 stages
Step by step
Marinate prawns
- Toss prawns with turmeric, salt and lemon.
- Pat dry before cooking.
Karahi masala
- Fry ginger garlic paste in oil, add tomatoes and spices.
- Cook on high, mashing, until oil separates.
Prawns
- Add prawns and toss on high.
- Use the gauge above.
Finish
- Add ginger, chillies, pepper and coriander.
- Serve at once.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Cooked too long.
Fix next time
Add prawns last and cook 3 to 4 minutes only.
Why
Prawns wet.
Fix next time
Pat dry and keep the heat high.
Why
Not cleaned or old prawns.
Fix next time
Devein, rinse with lemon and use fresh prawns.
Why
Tomatoes undercooked.
Fix next time
Cook the tomato masala until oil separates before prawns.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Large prawns | Juicy bite | Frozen prawns, thawed and dried |
| Tomatoes | Base | Canned chopped tomatoes |
| Oil | Karahi flavour | Ghee |
| Prawns | Main | Fish cubes, cook 5 minutes |
After the meal
Serve, store, reheat
Serve with
Naan, paratha or plain rice.
Store
Fridge 1 day only.
Reheat
Warm the masala gently and add prawns at the last minute.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are the prawns done) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Prawn Karahi FAQ
How long should prawns cook in karahi?
3 to 4 minutes, until pink and C-shaped.
Can I use frozen prawns?
Yes, thaw and pat them dry.
Why are my prawns rubbery?
They were overcooked. Add them at the very end.
What is jhinga?
Jhinga is the Urdu word for prawn.