Mary Berry’s Prawn korma-style curry recipe

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serves:

6

Skill:

medium

Cost:

cheap

Prep:

10 min

Cooking:

30 min

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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!

Ingredients

  • 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
  • 1
  • 1/2
  • tbsp ground cumin
  • 1
  • 1/2
  •  tbsp ground coriander
  • 1
  • 1/2
  • 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 

Method

  • 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.

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(134 ratings)
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