Saturday, 5 December 2009

Weekend Treat

Prawn Korma with Coconut Rice

Throw away the takeaway menu this weekend and try this quick recipe for Prawn Korma.

Korma is quite a mild curry and doesn't need a lot of accompaniments, but it is nice with either Nann bread or Chapati.


12 large raw tiger prawns, peeled
1tsp ground Turmeric
2tbsp vegetable oil
1 medium onion, chopped
2tsp grated Ginger
2tbsp ground Almonds
1tsp sugar
150ml plain yoghurt
150ml Chicken or fish stock
1tsp ground Cumin
1tsp ground Chilli
1tbsp ground Coriander
3 Cardamom pods, crushed


De vein the prawns, rub them with Turmeric and leave aside for 30 minutes.
Heat the oil in a frying pan, or a wok and fry the onions and Ginger for 2 minutes until soft. Add the rest of the spices and cook for a further 2 minutes.
Add the remaining ingredients, except the prawns and simmer for about 10 minutes until the sauce thickens. Add the prawns and cook for a further 5 minutes until the prawns turn pink.
To serve

Sprinkle with toasted Almonds and serve with coconut rice.

Coconut Rice

250g Basmati rice
150ml can coconut milk
4 Cloves, slightly crushed
2 Cardamom pods, crushed
1/2 Cinnamon stick
1tsp salt

Wash the rice thoroughly, in a sieve, under cold running water
Put rice in a saucepan with 6fl oz water, coconut milk, Cinnamon, Cloves, Cardamom and salt
Bring to the boil and simmer for 5 minutes
Place a lid on the saucepan and leave it for a further 5 minutes
By this time all the water should be absorbed
Fluff up the rice
Serve immediately with curry

If you don't like, or cannot eat prawns, make it with diced chicken. It may need, depending on the size of the dice, another 5-7 minutes more cooking time and the chicken should be added just after the spices.

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