Prawn/Shrimp Masala – Shrimp in a Spicy Tomato Base

I’ve been told that my family’s love for food is perhaps not entirely ‘normal’. What do I know – it’s normal for me 😉

I do know though that sometimes we can overdo it like the time my eldest brother and I decided to order food for sehri/suhoor from Barbq Tonite, a Karachi institution and home of some incredibly tasty prawn masala. The prawn masala was not the only dish we ordered – if memory serves correctly it was one of eight of which only the naan and half a kabab were left after the two of us were done with it. In our defense it was Ramadan – we were clearly internally stockpiling food… camel like and all…

Shrimp/Prawn Masala

I don’t know what it is that makes that prawn masala so good and I suspect I could spend endless hours in the kitchen and never achieve an exact copy, but man this one hits the spot. It is spicy and unctuous with it’s tender yet firm shrimp, the tomatoes that have been softened, but still hold their shape, the traditional karhai flavours slightly muted and loads of bright green cilantro and green chillies. The net result? Finger lickin’ good.

Oh and I usually use shrimp because I always have them handy, but you are welcome to use prawn.

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Chicken Ginger

14th August. Fluttering flags, endless patriotic songs, skits in school, shalwar qameez for even the most ‘burger’ of us. Those are my memories of Pakistan’s Independence Day. And they are happy memories. When I look back at my life, my parent’s lives, and my grandparents’ lives, I realize that we are so fortunate to be able to carve out the lives we had in the country my family chose. I am proud to be from Pakistan and my hope is that as my girls get older they too will be proud of their Pakistani heritage. If nothing, I really hope they like Chicken Ginger 😉

This recipe for Chicken Ginger came to me from a scanned newspaper clipping I found on the web a long time ago. It claims to be a copycat of the famous Chicken Ginger from Usmania which is one of Karachis older family restaurants. The fare is mostly Pakistani and mostly delicious, but when we would go there – usually with a large group of people – this Chicken Ginger is what everyone reaches for first.

Chicken Ginger

I have not been to Usmania in a long time now, but I still think fondly of those happy times when in the midst of companionable laughter I would scoop up the chicken ginger with some hot naan straight into my mouth and relish the pungent taste of the fiery tomato based masala. This recipe brings back all those feelings and for that I will continue to make it over and over again.

Some of the ingredients, namely the soy sauce and ketchup, are admittedly a little odd, but when I skip them this dish seems incomplete so please try not to. Also my tolerance for sliced green chillies is a little low so I am happy with 2, but usually put 4 for my far braver husband and in laws.

Azadi Mubarak to my fellow Pakistanis, stay safe Pakistan.

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