Prawn korma recipe

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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




  1. Heat the oil then sauté the cardamom seeds and crushed black pepper for 1 min before adding the prawns, asparagus and carrots.
  2. Sauté for 2 mins then add the sauce - simmer until prawns are cooked.
  3. Adjust the consistency of the sauce by diluting with warm water.
  4. 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 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.