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.
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.
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.
Add the onion purée to the pan, simmer for 3 minutes stirring all the time so as not to burn the onion.
Add the chilli powder, stir. Add the Tomatos. Simmer for 5 minutes stirring frequently.
Add the marinated prawns, cook stirring untill the prawns just turn pink.
Add the fenugreek and fennel seed, stir.
Add the count milk and simmer for 5 minutes. Serve and garnish with fresh coriander.
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