110min 2 ppl
Prawn Korma
35 minutes
2 people
Medium
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 30g
Carbs 12g
Fats 26g
About this dish
Tender prawns poached in a delicate, creamy almond and coconut sauce, gently spiced with cardamom and a whisper of saffron. Elegant, mild, and ready in under 30 minutes.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serve
Fish & Seafood
- Raw Prawnspeeled and deveined250 g
Dairy & Eggs
- Ghee1 tbsp
- Double Cream75 ml
Tins & Jars
- Full-Fat Coconut Milk100 ml
Dried Goods
- Ground Almonds25 g
- Desiccated Coconut1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoastedto serve
Spices & Seasonings
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Saffron Threadssoaked in 1 tbsp warm milk0.5 pinch
- Saltto taste
Oils & Condiments
- Rose Water0.5 tsp
Utensils
- large pan
- small bowl
- whisk or fork
- wooden spoon
- fine grater
- chef's knife
- cutting board
- instant-read thermometer
Method
1
Peel and devein the prawns. Finely dice the onion, mince the garlic, and finely grate the ginger. Lightly crush the cardamom pods. Soak the saffron threads in 1 tbsp warm milk.
Approx. 10 minutes
2
Mix the ground almonds and desiccated coconut with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Melt the ghee in a large pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring occasionally, until very soft and pale golden.
Approx. 12 minutes
4
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
5
Add the ground cumin, ground coriander, garam masala, and turmeric. Stir for 1 minute to toast the spices.
Approx. 1 minutes
6
Pour in the almond paste, coconut milk, and saffron milk. Stir well and bring to a gentle simmer. Cook for 8 minutes until the sauce thickens slightly.
Approx. 8 minutes
7
Stir in the double cream, rose water, and sugar. Season with salt to taste.
Approx. 1 minutes
8
Add the prawns to the sauce. Cook for 3–4 minutes, stirring gently, until the prawns are pink, opaque, and curled. They should reach an internal temperature of 50°C (120°F) when checked with a thermometer. Do not overcook or they will turn rubbery.
Approx. 4 minutes
9
Remove the whole spices (cardamom, cloves, cinnamon). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 1 minutes
