King Prawn Korma
My take on a classic Korma from Lucknow in North easten India. Chicken can be used instead of prawns however you would need longer cooking times for the chicken.
King Prawn Korma
My take on a classic Korma from Lucknow in North easten India. Chicken can be used instead of prawns however you would need longer cooking times for the chicken.
Cooking Instructions
- 1
Make a paste by blending the ginger, garlic, chilli, turmeric and dried coriander. Marinate the prawns in the paste for about and hour in the fridge.
- 2
Blend the onion into a paste, set aside. Heat the butter and olive oil in a pan, add the cinnamon, cloves and cardamom and simmer for 3 minutes being careful not to burn the butter.
- 3
Add the onion purée to the pan, simmer for 3 minutes stirring all the time so as not to burn the onion.
- 4
Add the chilli powder, stir. Add the Tomatos. Simmer for 5 minutes stirring frequently.
- 5
Add the marinated prawns, cook stirring untill the prawns just turn pink.
- 6
Add the fenugreek and fennel seed, stir.
- 7
Add the count milk and simmer for 5 minutes. Serve and garnish with fresh coriander.
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