Prawn Karahi
with Courgette, Spinach and Garlic Coriander Naan
- Cereals containing gluten
- Wheat
- Milk
- Crustaceans
- May contain traces of allergens
- Celery
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
This curry takes its name from the dish it's prepared in. A karahi is a wok-style dish from in and around India, used to prepare this curry without a base of onions, distinguishing it from other types of curries. Popular in both Pakistan and North India, this dish is rich, fragrant and incredibly versatile.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Lahori Style Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
In a small bowl, combine half the butter (see pantry for amount) with half the garlic and half the coriander. Season with salt and pepper.
Put the naans onto a baking tray. Spread the coriander and garlic butter evenly over the naans. Set aside.
In a small bowl, combine the yoghurt with the remaining coriander. Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the courgette to the pan and season with salt and pepper.
Cook until the courgette is golden and softened, 6-8 mins. Turn occasionally.
Stir in the Lahori style spice mix and the remaining garlic. Fry for 1 min. Drain the prawns.
Add the prawns, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When everything's nearly ready, pop the naans into the oven to warm through, 2-3 mins.
Add the spinach to the sauce, a handful at a time, until wilted and piping hot, 1-2 mins. Stir in the remaining butter (see pantry for amount).
Divide the prawn curry between bowls.
Dollop on the coriander yoghurt and serve with the garlic butter naans on the side.
