Tuesday, April 29, 2025

Shrimp/Prawn Karhai recipe by morEwish

 


Some dishes are quick, effortless, and still leave your guests asking, “What’s your secret?” This Shrimp Karhai is exactly that — a fusion of bold coastal flavors, classic karhai essence, and a smooth creamy finish that makes it perfect for a weeknight treat or a weekend indulgence. The real game-changer? The premium-quality spices from The Spice Lane, each one transforming simple ingredients into a symphony of flavor.

Tips & Tricks


Avoid overcooking the shrimp — they only need a few minutes.

Use Kashmiri chili for vibrant color without too much heat.

Make sure yogurt is at room temperature to prevent curdling.

Wait for the oil to separate before adding shrimp — it's the sign of a perfectly cooked masala.

The cream is optional, but it adds a luxurious touch to the dish.


About The Spice Lane

This recipe is part of a flavorful series I’m creating in collaboration with The Spice Lane — a women-owned brand that delivers purity, boldness, and unbeatable aroma in every packet. Whether it’s their Kashmiri Lal Mirch or Zeera Powder, every spice brings your dish to life.


A Karhai That Comes Together in Moments

Start by heating a generous glug of oil in your pan. No onions here — just go straight in with chopped tomatoes, green chilies, ginger, and garlic paste. Let this mixture sizzle and soften.

Once the raw smell is gone, stir in all the seasoning: The Spice Lane’s cumin, turmeric, red chili powders (both regular and Kashmiri), coriander powder, and salt. Splash in a little water to help the spices bloom without burning, then cover and let everything simmer.

Cook this mixture on a low flame, patiently, until the tomatoes break down completely and you see oil separating on top — that’s when you know it’s ready.

Now, it’s time to add the shrimp. Gently fold them in and increase the flame to medium. Prawns cook fast — you want them just curled and opaque.

Lower the heat again and add a few tablespoons of whisked yogurt. Let it cook for another minute or two, just until the yogurt settles into the masala and everything looks glossy and rich.

For garnish, I tossed in fresh chopped green chilies and a handful of cilantro. And — I was feeling a little fancy — so I added a splash of whipping cream at the end for that luxurious finish.


Instagram Reel:



Ingredients

1 lb prawns/shrimp (cleaned & deveined)
3 medium tomatoes (blended or chopped)
3-4 green chillies (slit or chopped)
2-3 tbsp whisked yogurt
4 tbsp chopped cilantro
1 tsp ginger paste
1 tsp garlic paste
Spices (all from The Spice Lane):
  • 1 tsp Zeera Powder (Cumin Powder)
  • 1 tsp Kashmiri Lal Mirch (Kashmiri Red Chili Powder)
  • ½ tsp Lal Mirch (Red Chili Powder) or to taste
  • ½ tsp Haldi Powder (Turmeric)
  • 1 tsp Dhania Powder (Coriander Powder)
1 tsp Salt (or to taste)
4-5 tbsp cooking oil



Serving Suggestions


Serve this sizzling karhai straight from the pan with warm naan or paratha. If you’re feeling adventurous, pair it with a fragrant zeera rice. It’s a crowd-pleaser either way.

This recipe is part of my ongoing series with The Spice Lane — a brand that’s as obsessed with flavor as I am. Their masalas bring every recipe to life.
Order your spice collection today at https://thespicelane.com/ and don’t forget to follow them on Instagram @the.spice.lane for recipes, product drops, and cooking inspiration!


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