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.

Prawn Korma

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

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  2. Add the grated ginger and minced garlic. Sauté for a few minutes until the raw smell disappears.
  3. Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
  4. Add the prawns and coconut milk. Simmer for 5-7 minutes until the prawns are cooked through.
  5. Sprinkle garam masala and garnish with slit green chilies.
  6. 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