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 • 3 Tablespoons ghee • 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 almond flakes • few coriander leaves, for garnish
How to make it… 1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender. 2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and the turmeric and once warm add the prawns to colour them. This should take 1-2 minutes. Remove the prawns and set aside. 3. Turn the heat to medium-high and add the rest of the ghee. When hot add the onions and cook on a medium heat for 5 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.