King Prawn Korma

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.

Jenny Atkinson


  1. 1 Pack raw king prawns
  2. 1/2 can Coconut milk
  3. 2 large Tomatos (not too ripe)
  4. 1/2 dozen Shallots
  5. 3 Cardamom pods
  6. 2 Cloves
  7. 1 Cinnamon stick
  8. 1 Knob butter
  9. 1 tbsp Olive oil
  10. 1 tsp Fenugreek
  11. 1 clove Garlic
  12. 1 Thumbsize piece ginger
  13. 1 tsp Turmeric
  14. 1 tsp Dried coriander
  15. 1 pinch Salt and black pepper
  16. 1 pinch Fennel seed
  17. 1 small red chilli
  18. 1 tsp Dried red chilli powder
  19. 1 bunch Fresh coriander


  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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