A wee bit of Curry

By Clare Longley - September 25, 2013


Even though this blog is mainly about my love of all things cakey, occasionally it’s nice to throw in the odd savoury recipe too.


Himself is a lover of curry and all things spicy and would you believe I had never tasted a proper curry until I came to England for uni. We Irish are just a wee bit more plain in our eating habits and with a very small Asian population it’s pretty hard to come by a good curry.

So anyway…. When the lovely people at Ozeri asked me to review one of their kitchen items I opted to choose their wok. I was intrigued by it and also hoped we would have better luck with it than previous woks that so far never seem to last us more than 6 months. I know woks are usually associated with Chinese food but we find them pretty good for cooking curry in too. Nothing sticks (maybe it’s because of the ceramic coating) compared to previous experiences where something always sticks to the bottom and so far it wipes clean like a dream and I’ve lost count how many times we have used it in the last month.

We have always loved Rick Stein’s recipes and have been making his Lamb and Spinach Karahi for years. We adapted this recipe to be more suitable for prawns and removed the spinach. Now I’m not sure if how we have adapted it means it is still a karahi but that’s what we call it in our house so apologies to anyone if we have got the name wrong. It was so quick and easy and honestly using that wok was fab. 



Prawn Karahi – serves 4

2 tbsp ghee
3 onions diced (red or white is fine)
1 x 400g can chopped tomatoes
50g fresh ginger, peeled and chopped
65g (2 1/2oz) garlic – yes a lot of garlic but trust me it doesn’t overwhelm the dish
1 tsp salt
1 tbsp ground turmeric
1 tbsp chilli powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp ground coriander
4 bird eye green chillies finely chopped
½ tbsp garam masala
A small bunch of fresh coriander (chopped)
500g large king prawns

  • Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then until they are soft and a light brown.
  • Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
  • Add the prawns and the puree to the ghee left in the pan and add the salt. Simmer for 10 minutes or until the prawns are cooked and the sauce is hot. 
  • Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 5 minutes. Add chillies and once cooked stir in the fresh coriander and garam masala. 
  • Serve with rice, naan bread or whatever takes your fancy.  




Disclaimer: I was sent this wok to review. All comments and opinions are my own.

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