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
- tbsp ground cumin
- tbsp ground coriander
- 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
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.
Top tip for making Mary Berry’s Prawn korma-style curry
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.