Prawn korma

(10 ratings)
Prawn korma
Prawn korma
  • Serves: 4

  • Skill level: Easy peasy

Mild but full of flavour, the mix of coconut cream and spices give this curry its gorgeous colour.


  • 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

You can swap the prawns for any delicate fish or vegetables.


  1. Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.
  2. Sauté for 2 mins then add the sauce - simmer until prawns are cooked.
  3. Adjust the consistency of the sauce by diluting with warm water.
  4. Garnish with coriander sprigs and serve hot, with steamed rice

Cook's tip: You can swap the prawns for any delicate fish or vegetables.

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Korma Sauce 1 teaspoon black peppercorns 4 cloves garlic, minced 6 whole cloves 8 shallots, chopped finely 1 cinnamon quill 2 teaspoons turmeric 6 cardamom 6 ripe tomatoes 1 tablespoon butter 2 cups plain yogurt Method: Dry fry the peppercorns, cloves, cinnamon and cardamom until aromatic. Grind. Saute the garlic and shallots in the butter with the turmeric over medium heat until soft, add spices. Peel, deseed and dice the tomatoes and add to pan and cook until the tomato becomes saucy and thick. Add yogurt and cook gently for a further 15 minutes, season with salt.

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