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King Prawn Korma
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A picture of King Prawn Korma.

King Prawn Korma

Jenny Atkinson
Jenny Atkinson @jenny0124
Liverpool

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.

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.

Read more

King Prawn Korma

Jenny Atkinson
Jenny Atkinson @jenny0124
Liverpool

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.

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.

Read more
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Ingredients

  1. 1Pack raw king prawns
  2. 1/2 canCoconut milk
  3. 2 largeTomatos (not too ripe)
  4. 1/2 dozenShallots
  5. 3Cardamom pods
  6. 2Cloves
  7. 1Cinnamon stick
  8. 1Knob butter
  9. 1 tbspOlive oil
  10. 1 tspFenugreek
  11. 1 cloveGarlic
  12. 1Thumbsize piece ginger
  13. 1 tspTurmeric
  14. 1 tspDried coriander
  15. 1 pinchSalt and black pepper
  16. 1 pinchFennel seed
  17. 1 smallred chilli
  18. 1 tspDried red chilli powder
  19. 1 bunchFresh coriander
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Steps

  1. 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. 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. 3

    Add the onion purée to the pan, simmer for 3 minutes stirring all the time so as not to burn the onion.

  4. 4

    Add the chilli powder, stir. Add the Tomatos. Simmer for 5 minutes stirring frequently.

  5. 5

    Add the marinated prawns, cook stirring untill the prawns just turn pink.

  6. 6

    Add the fenugreek and fennel seed, stir.

  7. 7

    Add the count milk and simmer for 5 minutes. Serve and garnish with fresh coriander.

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Jenny Atkinson
Jenny Atkinson @jenny0124
on October 29, 2013 20:37
Liverpool

Comments (4)

DebbyGupta
DebbyGupta @cook_2791493
August 04, 2014 05:21
We cooked it without the fennel seeds.. But still it tasted amazing.. Great recipe...! :positive
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