Prawn korma recipe

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serves: 4
Skill: easy
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  • Mild but full of flavour, the mix of coconut cream and spices give this curry its gorgeous colour.


    • 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


    • 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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