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The dish takes its name from the black, iron, scoop-shape pan. Usually a karahi curry is made with goat, but also commonly with chicken or even shrimp. The metal dish can then be its own serving bowl, sizzling hot coming straight to the center of your table.
Karahi recipes start with tomatoes, onions, and some type of animal fat. Itâs that tomato broth that gives each Karahi its ultra-umami magic, so full of smokiness, tender chunks of meat, and a whole lot of fat â from the meat, the ghee, and occasional dollop of cream.
The tools of choice for cooking this dish are a massive pair of pliers to grip the pan, and a metal spatula to move meat around. Every pan is cooked over flaming high heat, and the chefâs motion follows a steady working rhythm â add oil, meat, count to three, stir. More oil, grip the pan to rapidly add spices, move the entire dish to a serving tray, then breathe (chef wipes a dripping brow).
