Prawn Karahi – Low FODMAP & Gluten-Free - FODMAPPER

Name: Prawn Karahi – Low FODMAP & Gluten-Free - FODMAPPER
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; 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

fodmapper.net

FODMAPPER | Enjoy a flavourful Low FODMAP Prawn Karahi with succulent prawns in a spiced tomato sauce. Perfect with rice.

View Original

Share this recipe:

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
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