Creamy Spicy Prawn Karahi
Creamy Spicy Prawn Karahi
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- 2 packs of The Spice Tailor Original Tikka Masala
- 4 green chillies
- 1 tbsp vegetable oil
- 400-450g prawns, deveined
- 1 small red onion, cut into 5cm small squares
- 1 small green pepper, cut into 5cm small squares
- 2-3 tbsp double cream
- Small handful of fresh chopped coriander
- Heat the oil in a large non-stick frying pan. Add the spices from the whole spice sachet and cook for 30 seconds.
- Add the green chillies, onions and peppers, stir-fry for 3-4 minutes. Add the prawns and stir-fry for 2 minutes. Add in both sauces from the pouches and cook until the sauce has heated through and the prawns are cooked through - another 2 minutes or so.
- Stir in the cream and coriander and serve.
- 2 packs of The Spice Tailor Original Tikka Masala
- 4 green chillies
- 1 tbsp vegetable oil
- 400-450g prawns, deveined
- 1 small red onion, cut into 5cm small squares
- 1 small green pepper, cut into 5cm small squares
- 2-3 tbsp double cream
- Small handful of fresh chopped coriander
- Heat the oil in a large non-stick frying pan. Add the spices from the whole spice sachet and cook for 30 seconds.
- Add the green chillies, onions and peppers, stir-fry for 3-4 minutes. Add the prawns and stir-fry for 2 minutes. Add in both sauces from the pouches and cook until the sauce has heated through and the prawns are cooked through - another 2 minutes or so.
- Stir in the cream and coriander and serve.
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Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
