Prawn Pea Korma Recipes

PRAWN & PEA KORMA

Prawn & pea korma image

A simple and super-fast korma, which will feed the whole family in under 30 minutes

Provided by Good Food team

Time 25m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
2 onions , thinly sliced
3 tbsp korma paste
1 cinnamon stick
400ml stock
200g basmati rice , rinsed
200g frozen peas
200g Greek yogurt
200g cooked frozen prawns , defrosted
50g ground almond
½ small pack coriander

Steps:

Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.
Meanwhile, cook the basmati rice following pack instructions.
Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.

Nutrition Facts : Calories 463 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.44 milligram of sodium

SHRIMP KORMA

Shrimp Korma image

This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.

Provided by eatrealfood

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 large shrimp, peeled and deveined
3 tablespoons plain yogurt
1 teaspoon paprika
1 teaspoon garam masala
1 -2 tablespoon tomato puree
4 tablespoons coconut milk (can substitute light cream)
1 teaspoon chili powder
3/4 cup water
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 cinnamon stick, halved
4 cardamom pods
1 tablespoon vegetable oil or 1 tablespoon ghee
salt

Steps:

(Drain shrimp thoroughly if they have been previously frozen.).
Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
Add salt to taste, and set aside.
Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
Pour in the spice mixture and bring to a boil while stirring intermittently.
Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 88.1, Fat 7.4, SaturatedFat 3.6, Cholesterol 24.2, Sodium 123.4, Carbohydrate 2.9, Fiber 0.6, Sugar 0.9, Protein 3.5

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