Prawn korma recipe

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serves:

4

Skill:

easy

Cost:

not

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

Ingredients

  • 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

Method

  • Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.

  • Sauté for 2 mins then add the sauce – simmer until prawns are cooked.

  • Adjust the consistency of the sauce by diluting with warm water.

  • Garnish with coriander sprigs and serve hot, with steamed rice

Top tip for making Prawn korma

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

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(26 ratings)
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