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Indian prawn korma
Indian prawn korma
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Cozy up with a delicious prawn curry to beat the chill and add some spice to your weeknight.
Ingredients:
  • 125.00 ml thick plain yoghurt
  • 13.60 gm desiccated coconut
  • 2.50 gm ground paprika
  • 1 tsp garam masala (see note)
  • 1 tsp chilli powder
  • 1.25 gm ground cumin
  • 165ml can coconut cream
  • 1kg green prawns, peeled, deveined
  • 36.80 gm canola oil
  • 1 large onion, finely chopped
  • 3cm piece ginger, peeled, grated
  • Steamed basmati rice, to serve
  • Coriander leaves, to serve
  • Pappadums, to serve
Instructions:
  • In a large bowl, mix together yoghurt, coconut, paprika, garam masala, chilli powder, coriander, cumin, and coconut cream. Season with salt and pepper to taste.
  • Coat prawns thoroughly in the creamy yogurt mixture in a bowl. Chill covered in the refrigerator for 30 minutes.
  • Heat oil in a frying pan over medium heat. Sauté onion until soft, about 3 minutes. Stir in garlic and ginger, cooking for another minute. Add prawns and marinade, cook for 10 minutes, stirring occasionally, until prawns are cooked through.
  • Pour the flavorful curry generously over fluffy rice and garnish with fresh coriander. Accompany with crunchy pappadums for a perfect meal.

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