Prawn korma
Average rating:
Mild but full of flavour, the mix of coconut cream and spices give this curry its gorgeous colour.
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Serves: 4
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Skill level: Easy peasy
Ingredients
You can swap the prawns for any delicate fish or vegetables.
- 1tbsp vegetable oil
- 2 pods green cardamom, remove the seeds and discard the skin
- ½ tsp crushed black peppers
- 20 medium size raw prawns, peeled, cleaned and washed
- 16 asparagus spears, cut into 4cm batons
- 20 baby carrots, peeled and parboiled
- 150ml Korma sauce
- 100ml warm water
- 4 coriander sprigs for garnish
Method
- Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.
- Sauté for 2 mins then add the sauce - simmer until prawns are cooked.
- Adjust the consistency of the sauce by diluting with warm water.
- Garnish with coriander sprigs and serve hot, with steamed rice
Cook's tip: You can swap the prawns for any delicate fish or vegetables. www.seedsofchange.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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