Name: Prawn korma recipe
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1tbsp vegetable oil; 2 pods green cardamom, remove the seeds and discard the skin; ½ tsp crushed black peppers; 20 medium size raw prawns, peeled, cleaned and washed; 16 asparagus spears, cut into 4cm batons; 20 baby carrots, peeled and parboiled; 150ml Korma sauce; 100ml warm water; 4 coriander sprigs for garnish

By Jessica Dady

published 2 October 2019

Mild but full of flavour, the mix of coconut cream and spices give this curry its gorgeous colour.

Ingredients

1tbsp vegetable oil
2 pods green cardamom, remove the seeds and discard the skin
½ tsp crushed black peppers
20 medium size raw prawns, peeled, cleaned and washed
16 asparagus spears, cut into 4cm batons
20 baby carrots, peeled and parboiled
150ml Korma sauce
100ml warm water
4 coriander sprigs for garnish

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Method

Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.
Sauté for 2 mins then add the sauce - simmer until prawns are cooked.
Adjust the consistency of the sauce by diluting with warm water.
Garnish with coriander sprigs and serve hot, with steamed rice

Top Tip for making Prawn korma

You can swap the prawns for any delicate fish or vegetables.

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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.