King Prawn Korma

King Prawn Korma


  • 10 - 12 frozen king prawns, thawed
  • 3 tbs. natural yogurt
  • 3 tbs. fromage frais (or use 6 tbs. yogurt combined)
  • 1 teaspoon ground paprika
  • 1 teaspoon garam masala
  • 1 tbs. tomato puree
  • 3 tbs. coconut milk
  • 1 teaspoon chilli powder
  • 150 milliliters / 1/4 pint / 2/3 cup water
  • 1 tbs. corn oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh ginger root
  • 1/2 piece cinnamon bark
  • 2 green cardamom pods
  • salt
  • 1 tbs. fresh coriander to garnish


Serves 4.. Drain the prawns to ensure all excess liquid is removed and peel them if necessary. Place the yogurt, fromage frais, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a bowl. Blend everything together well and set aside. Heat the oil in a wok or frying pan, add the garlic, ginger, cinnamon, cardamoms and salt to taste and fry over a low heat. Pour in the yogurt and spice mixture and bring to the boil over a medium heat, stirring occasionally. Add the prawns and continue to stir fry until the sauce is quite thick. Serve garnished with the chopped coriander.

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