Shrimp Korma (Indian Prawn Korma) Recipe
This authentic Shrimp Korma recipe is a scrumptious Indian curry with nuts, yogurt, spices and shrimp or prawns. Packed with flavor and done in 30 minutes.
Servings: 6
Ingredients
- ¼ cup ghee or vegetable oil
- 2 ½ cups finely chopped onion
- 2 tsp kosher salt
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 green chillies
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp cayenne powder
- ¼ tsp cinnamon
- 10 whole green cardamom pods smashed with flat side of knife
- ½ cup tomato puree
- ¼ cup almond butter
- 1 cup water
- ¼ cup yogurt
- ¾ cup whipping cream or coconut milk
- 1 ½ lbs large shrimp or prawns peeled and deveined (tail on is ok)
- 1 tbsp finely minced cilantro
Instructions
- Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes (don't rush this step, it's important for the flavour).
- Add garlic, ginger and chillies and cook 1-2 minutes, until fragrant.
- Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.
- Add tomato puree, almond butter and water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top. Stir in shrimp; cook, covered, about 5 minutes or until opaque, then stir in the yogurt and cream to heat through. Top with cilantro.
Video
Notes
- Choose large, plump prawns or shrimp for the best eating experience possible.
- If the sauce looks a bit thick at first, give the prawns time to release their moisture as they cook down a little, before jumping in and adding more water to the sauce. You don't want to dilute that yummy flavor!
- Instead of tomato puree, you can use: diced fresh tomato or use jarred passata
Nutrition
Calories: 378kcal | Carbohydrates: 17g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 198mg | Sodium: 1493mg | Potassium: 505mg | Fiber: 4g | Sugar: 8g | Vitamin A: 993IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 1mg