Prawn Karahi – Low FODMAP & Gluten-Free
February 25, 2025
Prawn Karahi is a bold and aromatic curry, deeply rooted in the culinary traditions of Pakistan and North India. Traditionally cooked in a karahi—a thick, deep pan that helps intensify flavours—this dish features succulent prawns simmered in a rich, spiced tomato-based sauce. With fragrant ginger, cumin, and warming spices, it’s a beautifully balanced dish that delivers layers of flavour in every bite.
This Low FODMAP version stays true to the authentic taste while using carefully selected ingredients, making it a perfect choice for those looking to enjoy a classic, restaurant-quality curry at home. Serve it with fluffy basmati rice.
Thanks to Sumayya Usmani for sharing this recipe from her cookbook Andaza.
Recipe image and text from Andaza by Sumayya Usmani, photography by Alicia Taylor. Murdoch Books RRP $45.00.
Prawn Karahi - Low FODMAP & Gluten-Free
Ingredients
- 2 tablespoons ghee (or 1 tablespoon unsalted butter and 1 tablespoon sunflower oil)
- 1 heaped teaspoon cumin seeds
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon carom seeds (ajwain) – optional
- 1cm (½ inch) ginger, finely grated
- 4 large ripe tomatoes, coarsely grated, skins discarded
- 2 tablespoons concentrated tomato puree (tomato paste)
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli powder (or other chilli powder or paprika)
- Salt, to taste
- 450g (1 lb) shelled, deveined fresh raw prawns
To Garnish
- Juice of ½ lemon
- 2.5 cm (1 inch) ginger, cut into fine strips
- 2 tablespoons chopped coriander (cilantro) leaves
- 1 green chilli, deseeded and finely chopped
Instructions
1. Place a wok or frying pan over medium-high heat and add the ghee. When it is hot, add the cumin, nigella and carom seeds (if using) and fry until fragrant, about 1 minute.
2. Next add the ginger and fry for 10–15 seconds, until fragrant, then stir in the tomatoes. Lower the heat slightly, add a splash of water and keep stirring until it starts to simmer. Add the tomato puree, turmeric, chilli powder and salt.
3. Keep cooking until the sauce thickens and the oil begins to rise to the surface, about 7–9 minutes. Once this happens, add the prawns and cook, stirring, until the prawns turn pink, about 3–4 minutes. Be careful not to overcook the prawns, or they will go rubbery.
4. Turn the heat off, add the garnishes and cover, then leave to infuse for a minute or so before serving.
Notes
If gluten-free is required ensure all spices are gluten-free.
Images and text from Andaza by Sumayya Usmani, photography by Alicia Taylor. Murdoch Books RRP $45.00.
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