Prawn Korma
Prawn Korma is a delicious and creamy seafood dish that originates from the Mangalurean Catholic Cuisine. It is a flavorful and aromatic curry that is perfect for special occasions or a cozy family dinner.
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup coconut milk
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1-inch ginger, grated
- 4 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the grated ginger and minced garlic. Sauté for a few minutes until the raw smell disappears.
- Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
- Add the prawns and coconut milk. Simmer for 5-7 minutes until the prawns are cooked through.
- Sprinkle garam masala and garnish with slit green chilies.
- Serve hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 20g
Supplies
Pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Prawn Korma pairs well with steamed rice, naan, or roti.
Tips & tricks
For a richer korma, you can add a splash of heavy cream at the end of cooking.
Cost
$15