33min 2 ppl
King Prawn Korma
38 minutes
2 people
Medium31–60 min or 7–12 steps
38 min · 9 steps
Medium: 31–60 min or 7–12 steps
410 kcalper person
Protein 36g
Carbs 12g
Fats 28g
About this dish
Plump king prawns cooked in a luxuriously smooth almond and cream sauce, perfumed with cardamom and a thread of saffron. Mild, sweet, and utterly indulgent.
Allergy Info
Dairy, Tree Nuts, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serveto taste
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dairy & Eggs
- Ghee1 tbsp
- Double cream75 ml
Tins & Jars
- Full-fat coconut milk100 ml
Dried Goods
- Ground Almonds30 g
- Desiccated Coconut1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serveto taste
Spices & Seasonings
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Saffron threadssoaked in 1 tbsp warm milk1 pinch
- Saltto taste
Oils & Condiments
- Rose Water0.5 tbsp
Utensils
- large pan
- Small bowl
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
- Instant-read thermometer
Method
1
Finely dice the onion, mince the garlic, and finely grate the ginger. Lightly crush the cardamom pods. Soak the saffron threads in 1 tbsp warm milk.
Approx. 6 minutes
2
Mix the ground almonds and desiccated coconut with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Melt the ghee in a large pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring occasionally, until very soft and pale golden.
Approx. 12 minutes
4
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
5
Add the ground cumin, ground coriander, garam masala, and turmeric. Stir for 1 minute to toast the spices.
Approx. 1 minute
6
Pour in the almond paste, coconut milk, and saffron milk. Simmer for 8 minutes, stirring occasionally, until the sauce thickens slightly.
Approx. 8 minutes
7
Stir in the double cream, rose water, and sugar. Season with salt to taste.
Approx. 1 minute
8
Add the king prawns. Cook for 4–5 minutes, stirring gently, until the prawns are pink and curled with an internal temperature of 63°C or 145°F when checked with a thermometer. Do not overcook.
Approx. 5 minutes
9
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 1 minute
