Prawn Korma
This prawn korma recipe is a favourite British Indian Restaurant curry in the UK. Learn how to make your own at home in this coconut-based version.
30 min4 servings608 kcal
Ingredients
- 30 ml (2 tbsp) vegetable oil
- 1 large onion, peeled and finely chopped
- 2.5cm (1 in) fresh ginger, peeled and grated
- 150 g (5oz) Korma curry paste
- 50 ml (2fl oz) water
- 450 g (1lb) raw, peeled prawns
- 400 ml (1 can) coconut milk
- 50 ml (2fl oz) double cream
- 50 g (2oz) almond flour
- 5 ml (1 tsp) sugar
Instructions
- 1
Gently fry the onion and ginger in the oil until softened and lightly browned.
- 2
Add the Korma curry paste and water. Let the mixture bubble for two minutes.
- 3
Add the prawns, coconut milk, cream, almonds, cream and sugar to the curry sauce and let it simmer for 5 minutes.
- 4
Serve with plain rice, garnished with cilantro.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from greedygourmet.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greedygourmet.com