Korma Curry Prawns

Korma usually refers to a very mild Indian curry with a thick, cream-based sauce. Korma goes back to the eighteenth century when Lucknavi chefs in Northeastern India first incorporated cream into the traditional Mughal dish then known as "quarama." If you're new to curries, this one serves as a great introduction, easy to make, delicious to enjoy.

Ingredients

• large King prawns, shelled, deveined with tails on  ·  20 
• ghee or vegetable oil  ·  2 tablespoons 
• medium onions, chopped  ·  2 
• cream  ·  1 cup 
• water  ·  1 cup 
• green beans, washed, striped and halved  ·  1 cup 
• cherry tomatoes  ·  1 cup 
• chopped fresh coriander (optional)  ·  1 tablespoon 

Instructions

Korma usually refers to a very mild Indian curry with a thick, cream-based sauce.  Often the paste is flavored by desiccated coconut and coriander or coconut milk.  For simplicity we have used cream here and you could also substitute yogurt.

Korma style curry blends very well with seafood and vegetables and this recipe adds green beans and cherry tomatoes during the cooking process.  You could substitute or add peas, cauliflower, broccoli or asparagus. 

By omitting the shrimp this reverts to a vegetarian or vegan dish.

Start by making a Korma paste by adding 1/3 cup of the Herbie’s Korma Curry Mix with water.

Heat the oil in large pan, add the onion and cook, stirring until onions are just tender.

Add the Korma paste, cook, stirring, 1 minute.

Add cream and water, simmer, covered, until just below boiling point.

Add bean, coriander and tomato, simmer, covered, about 7 minutes.

Add prawn, stir gently and continue to simmer for a further 3 minutes or until prawn is cooked.