Mary Berry's Prawn korma-style curry
Skill level: Bit of effort
Costs: Cheap as chips
This korma-style curry has a wonderful, intense flavour that soaks right into the prawns to make them beautifully juicy and tender. The creamy coconut works wonders to make the sauce a velvety smooth texture without adding too many calories and the fresh herbs and spices gives it that extra edge that we know Mary achieves perfectly. If you're planning on feeding a crowd then why not get started before the big day? The sauce can be made a day ahead, adding the almonds and prawns when you reheat on the hob. This recipe isn't, however, suitable for freezing so make sure you eat it all up!
- 2 tbsp sunflower oil
- 1 large onion, roughly chopped
- 4cm fresh ginger, peeled and finely grated
- 1 red pepper, deseeded and cut into small dice
- 1 tsp cardamom seeds, crushed
- 11/2 tbsp ground cumin
- 11/2 tbsp ground coriander
- 11/2 tbsp garam masala
- 1x400ml can coconut milk
- 150ml chicken stock
- 2 tsp caster sugar
- the juice of 1 lemon
- salt and and freshly ground black pepper
- 75g ground almonds
- 800g shelled raw tiger prawns
- fresh coriander leaves, to garnish
The raw prawns are added at the last minute to stop them overcooking. Make sure not to cover the pan with a lid, otherwise the sauce will not reduce.
- Heat the oil in a deep frying pan. Add the onion and fry gently for about 20 minutes until tender.
- Add the ginger and pepper and fry for a minute or so.
- Sprinkle in the cardamom seeds and spices and fry for another minute.
- Stir in the coconut milk, stock, sugar and lemon juice. Season with salt and pepper and simmer over a low heat for about 4 minutes until the sauce has reduced slightly.
- Stir in the almonds and prawns and cook over a high heat for about 3 minutes, or until the prawns have turned pink and are cooked through.
- Garnish with coriander leaves and serve at once with rice and naan bread.
Family Sunday Lunches by Mary Berry, published by Headline, is out now, priced £25