Creamy Prawn Korma (Mild Prawn Curry Recipe)
If you’re craving the flavours of Indian restaurants but need something quick and easy for busy weeknights, this Prawn Korma (a.k.a. Shrimp Korma) is perfect for you. This mild and creamy curry comes together in just 30 minutes and doesn't require a blender to make the korma paste—everything is mixed right in the pan. Plus, it's not very calorie-dense, so you can enjoy a delicious meal without the guilt. Best of all, it's mild enough for the whole family to enjoy!
Ingredients
- 1 tablespoon oil
- 1 small brown onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon ginger very finely chopped
- 1 teaspoon garam masala or curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 50 g creamed coconut not to be confused with coconut cream
- 200 ml water hot
- 250 g king prawns raw or cooked, thawed if frozen
- 1.5 tablespoon ground almonds a.k.a. almond flour
Instructions
- Heat a tablespoon of oil in a large frying pan over low heat. Add the onions and sautee for 5-6 minutes unil softened.
- Add the garlic, ginger, garam masala, cumin and turmeric and stir for 1-2 minutes until aromatic.
- Add the chopped creamed coconut and pour in the water, stir and leave the sauce to come to a gentle simmer. Cook for 2-3 minutes over medium heat, until the sauce thickens slightly.
- Add the prawns and stir to coat them in the sauce. Simmer until the prawns are fully cooked through (4-5 minutes for raw prawns, 2 minutes for cooked prawns to warm through).
- Take the prawn curry off the heat, stir in the ground almonds, and leave the prawn korma for 2 minutes with a lid on.
- Serve immediately over a bed of rice garnished with spring onions or fresh coriander leaves!
Video
Nutrition
Calories: 390kcalCarbohydrates: 16gProtein: 21gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 158mgSodium: 722mgPotassium: 416mgFiber: 2gSugar: 3gVitamin A: 239IUVitamin C: 6mgCalcium: 114mgIron: 2mg
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