Tiger Prawn Korma

An abundance of ingredients and flavours make this Tiger Prawn Korma a popular favourite. Creamy, sweet and mildly spiced. The Korma dish originated from the Mughals in the Indian subcontinent and surprisingly can be cooked in different ways. I’ve always preferred it to be rich, buttery, nutty and sweet and so this is how I’ve created this receipe.

Preparation is key. Whilst it’s a more complex dish compared to other curries, it’s the perfect go-to meal if you’re looking for comfort food.

Tiger Prawn Korma

Rich, creamy and satisfying, this Tiger Prawn Korma is made with a blend of almonds, coconut cream, single cream and ghee (butter). Not particularly the healthiest of curries, however if you like the finer things in life, this is for you.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• 1 Blender (for the paste)
• 1 Wide non-stick pan

Ingredients

  

For the Paste:

• 12 g Ginger
• 4 cloves Garlic
• 25 g Almonds
• 1/2 small Onion
• 4 tbsp Water

For the Sauce:

• 3 tbsp Ghee
• 1 Cinnamon Stick
• 3 Cardamom Pods
• 3 Curry Leaves
• 1/2 tsp Mustard Seeds
• 1 large Onion
• 2 Green Chillies
• 70 g Coconut Cream
• 350 ml Water
• 1/2 tsp Turmeric
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garam Masala
• 1/2 tsp Salt
• 75 ml Tinned Tomatoes (blended)
• 150 ml Single Cream
• 6 g Jaggery or 1 tsp Sugar
• 1 pinch Ground Cardamom
• 3-4 Saffron shreds
• 500 g Tiger Prawns (shelled and de-veined)
• Coriander for garnish

Instructions

 

• In a saucepan, add 3 tsp ghee or butter. 
• Once the ghee/butter is hot, fry the whole spices: cinnamon, cardamon pods, mustard seeds and curry leaves for 2 minutes.
• Dice onion into small pieces and cook in with the whole spices until medium brown.
• Whilst onions are cooking, in a blender add the ginger, garlic, almonds, 1/2 onion and 4 tbs water and blend to make a paste.
• Add paste to the pan and cook for 5-10 minutes.
• Add the coconut cream and cook until melted and for a further 5 minutes.
• Add 350ml water, turmeric, salt, ground cumin, ground coriander, garam masala and stir. Let it cook for 5 minutes.
• Add the blended tomatoes, single cream, ground cardamon, saffron and jaggery/sugar and let this cook for a further 5 minutes.
• Once the sauce has thickened, add the prawns and cook for a further 5-10 minutes or until cooked (depends on the size of your prawns).
• Garnish with chopped coriander.

Keyword Prawn Korma, Tiger Prawn Korma