Shrimp Coconut Korma

Name: Shrimp Coconut Korma
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gms large shrimp or prawns peeled and deveined; 2 potatoes peeled and cubed; 1 big onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 2-3 green and red chillies; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tbsp melon or sesame seeds; 7-8 cashewnuts; 2 tbsp coconut cream or paste; 1/4 cup coconut milk; 1/2 tsp coriander powder; 1/2 tsp garam masala; 4 cardamoms; 4 cloves; 1/2 inch cinnamon; 1 tbsp tomato puree; 2 tbsp yogurt; 1/4 cup mustard oil; 1 tsp ghee (clarified butter); 1 cup water

Kumkum Chatterjee @cook_12055532

#cheffeb
#week1
This is an authentic Indian Shrimp or Prawn Korma made with warming spices, onion and ginger garlic paste,coconut cream or paste , coconut milk, nuts, yogurt and tomato puree. Packed with flavour, pair this fabulous shrimp korma with steamed or jeera rice or tandoori roti or naan in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

500 gmslarge shrimp or prawns peeled and deveined
2potatoes peeled and cubed
1big onion paste
1 tspginger paste
1 tspgarlic paste
2-3green and red chillies
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1 tbspmelon or sesame seeds
7-8cashewnuts
2 tbspcoconut cream or paste
1/4 cupcoconut milk
1/2 tspcoriander powder
1/2 tspgaram masala
4cardamoms
4cloves
1/2 inchcinnamon
1 tbsptomato puree
2 tbspyogurt
1/4 cupmustard oil
1 tspghee (clarified butter)
1 cupwater

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Steps

30 minutes

1

Wash prawns and pat dry.Smear 1/4 tsp turmeric and 1/4 tsp salt.Set aside.Boil cubed potatoes till partially cooked.Strain and reserve stock.Heat oil in a wide wok. Fry the potatoes till golden brown smearing 1/4 tsp salt.In the remaining oil lightly fry the prawns.Set aside.
2

Add 1 tbsp more oil and 1 tsp ghee.When the oil is heated, sprinkle half crushed whole garam masala.When they splutter, add onion and ginger garlic paste.Also add coriander powder, turmeric, Kashmiri Red Chilli Powder, garam masala and coconut cream or paste. Fry till oil leaves sides.Add water and mix well.When gravy starts boiling, add blended yogurt, cashewnuts and melon or sesame seeds paste.Stir well so that the gravy is smooth and no lumps formed.
3

Add the potatoes and shrimps and cook for 5 minutes till the gravy is thick.Add in 1/4 cup coconut milk and stir.Garnish with slit green and red chillies.Serve hot with steamed or jeera rice, or with tandoori roti or naan for a special festive lunch or dinner with family and friends.