Prawn Korma

Ditch the takeaway and make your own with this straightforward, flavour-packed prawn curry

  • 800g Prawn meat
  • 1 Tins Coconut milk
  • 100ml Thick Natural Yogurt or cream or both
  • 3 cloves
  • 1 tbls Ground coriander seeds
  • 1 tbls ground cumin seeds
  • 50ml Brown sugar
  • 2 large onions finely chopped
  • 2 tbls mild curry powder
  • 4 Garlic cloves
  • 30g chopped ginger
  • 50ml Vegetable Oil
  • 1 Teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 6 green cardamom pods, bruised to release the flavour
  • 50g toasted cashew nuts sliced almonds or shaved coconut
  • 1 Bunch fresh chopped coriander to add at the end


  • Fry the coriander seeds, cumin and cardamom then add the onion, ginger, garlic, salt chili flakes and fry for a few more minutes. Then in a food processor blend them until they form a smooth paste. To do this you can also use a pestle and mortar.
  • Add the spice mix to the prawn meat and stir well to coat. Set aside for 1 hour.
  • Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
  • Add the prawns and cook for 4 to 5 minutes, stirring constantly, until the prawns are cooked.
  • Add the tomato paste and 2 tablespoons of the yoghurt and cream and stir until combined.
  • Simmer uncovered until the liquid is absorbed.
  • Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
  • Cover the pan and simmer over a low heat for 5 minutes, stirring occasionally.
  • Serve with rice, raitas and relishes.

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