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pakistani

Ginger Black Pepper Prawn Karahi

This simmered dish pairs prawns with ginger, tomato and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

72 g Protein
23 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 318g prawns (peeled, deveined) 318 kcal
  • 26g vegetable oil 230 kcal
  • 26g ginger (julienned) 21 kcal
  • 318g tomato (chopped) 57 kcal
  • 3g black pepper (coarsely ground) 8 kcal
  • 2g ground cumin 8 kcal
  • 12g green chili (sliced) 5 kcal
  • 17g lemon juice 5 kcal
  • 4g salt 0 kcal

Cooking instructions

  1. prawns (peeledblack pepper (coarsely ground)salt
    Pat prawns dry and lightly season with salt and black pepper.
  2. vegetable oilginger (julienned)
    Heat oil in a karahi or skillet over medium-high heat. Add ginger matchsticks and saute 30 seconds until fragrant.
  3. tomato (chopped)
    Add tomato and cook 4 to 5 minutes until broken down and slightly jammy.
  4. prawns (peeledblack pepper (coarsely ground)ground cumin
    Stir in black pepper and cumin. Add prawns and cook 2 to 3 minutes, stirring, until just pink and opaque.
  5. green chili (sliced)lemon juice
    Add green chili and simmer 1 minute to thicken the sauce. Turn off heat and add lemon juice.
  6. Serve immediately while hot.

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