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Karahi
Pakistan
The national cook's tool of Pakistan. Every restaurant has banks of karahis sizzling over high flames.
Pakistan's signature quick curry — meat cooked in a wok with tomatoes, ginger, garlic and green chilli. Fast, fragrant and deeply satisfying.
Prep
15 mins
Cook
30 mins
Difficulty
Easy
Calories
455 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gchicken or mutton, on the bone
4large tomatoes, roughly chopped
1 headgarlic, crushed
2 large piecesginger, julienned
4green chillies, split
100gghee or oil
2 tspcoriander
1 tspblack pepper
corianderto garnish
Method
1
Heat ghee until smoking. Add meat. Cook on high heat until browned.
2
Add garlic. Cook 2 minutes. Add tomatoes. Cook down vigorously until oil separates.
3
Add ginger and chilli. Cook 10 minutes. Season. Garnish with coriander.
Chef's Tip
The heat must be high throughout — karahi is not a slow dish. The high heat chars the tomato and creates the flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.