Prawn korma

(10 ratings)

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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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