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.
- 30ml (2 tbsp) vegetable oil
- 1 large onion, peeled and finely chopped
- 2.5cm (1 in) fresh ginger, peeled and grated
- 150g (5oz) Korma curry paste
- 50ml (2fl oz) water
- 450g (1lb) raw, peeled prawns
- 400ml (1 can) coconut milk
- 50ml (2fl oz) double cream
- 50g (2oz) almond flour
- 5ml (1 tsp) sugar
- Gently fry the onion and ginger in the oil until softened and lightly browned.
- Add the Korma curry paste and water. Let the mixture bubble for two minutes.
- Add the prawns, coconut milk, cream, almonds, cream and sugar to the curry sauce and let it simmer for 5 minutes.
- Serve with plain rice, garnished with cilantro.
- Don’t fancy prawns? You can easily replace it with chicken, beef, lamb, pork, turkey or fish. The meat will need searing before hand first though, to ensure it’s properly cooked through.
- Category: Dinner
- Method: Braise
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 608
- Sugar: 11.4 g
- Sodium: 745 mg
- Fat: 51.2 g
- Saturated Fat: 27 g
- Carbohydrates: 19.9 g
- Fiber: 5.8 g
- Protein: 29.5 g
- Cholesterol: 17 mg
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