How to cook… Prawn Korma

Serves 4 as a main dish

The beautifully mild Korma is a delicious dish when cooked well. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and concentrates on the creamy, smoothness of a great dish served with plump prawns.

What you need…
• 1.5 onions
• 4 Tablespoons ghee
• 4 Tablespoons milk
• pinch turmeric
• 800g prawns, shelled and deveined
• 1 Tablespoon garlic paste
• 1 Tablespoon garam masala
• 100g yoghurt
• 150ml double cream
• 0.5 teaspoon salt
• 1 Tablespoon sliced almonds
• few corianader leaves for garnish

How to make it
1. Chop the onions and blanch in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender.
2. Heat the ghee to a low-medium heat in a pan. Add the milk and the turmeric and once warm add the prawns to colour. This should take about 3 minutes. Remove the prawns and set aside.
3. Add the onions and cook on a medium heat for 7 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the garam masala, yoghurt, cream and salt, and cook for 3 minutes.
6. While it is cooking turn the grill to a high heat and roast the almonds. This takes less than a minute so be careful not to burn them.
7. Add the prawns until cooked.
8. Serve, garnished with the roasted almonds and coriander leaves.

CHEF’S TIP The smoothness of this dish means you’ll be able to actually taste a delicate accompaniment such as Saffron Rice or Lemon Rice.
Smooth and creamy Prawn Korma.

If you like this you should try our
Prawn Madras
Prawn Rogan
Prawn Vindaloo
Prawn Dopiaza
Mughlai Malai Kofta
Medium Chicken Curry
Chicken Madras
Chicken Vindaloo
Chicken Bhoona
Butter Chicken
Chicken Dopiaza

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