Prawn Korma, also known as Shrimp Korma, is a famous seafood dish that is made with juicy prawns in a rich, creamy sauce made of coconut milk and aromatic spices.
It's a variation of the traditional korma, where prawns are cooked in a creamy, spiced gravy. The combination of yogurt, ground nuts (like almonds or cashews), and aromatic spices creates a delicate yet rich sauce that complements the sweetness of prawns.
This dish is rich in flavor and perfect for special occasions or a comforting meal. Enjoy it with rice or bread for a delightful treat!
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Origin of Korma
The origin of korma recipes is quite fascinating, as the dish has evolved through centuries, blending different culinary traditions.
The term "korma" comes from the Urdu word "qormā," meaning "braise," which refers to the cooking technique used in the dish.
Traditionally, korma involves braising meat or vegetables with yogurt, water, or stock, along with a blend of spices, to create a rich and flavorful gravy.
This dish was a hallmark of Mughal cuisine, often prepared in royal kitchens and served during grand feasts. Over time, korma recipes evolved, incorporating influences from Persian, Central Asian, and Indian culinary traditions.
Today, korma remains a beloved dish, celebrated for its luxurious flavors and historical significance. While the Mughal-inspired korma uses rich cream and yogurt, some modern versions may be lighter, using coconut milk or tomato-based gravies instead of cream.
Prawn Korma Ingredients
Prawn: The star of the dish, prawns add a juicy, tender texture and a mild, delicate flavor that pairs beautifully with the creamy gravy. Prawns cook quickly, and they absorb the spices and flavors in the gravy beautifully. I have used smaller size prawns; you can use any size as per your choice.
Coconut Milk: Coconut milk adds a creamy, rich texture to the korma sauce, enhancing its smoothness while balancing out the spiciness. Its mild sweetness and delicate flavor give the dish a tropical touch, perfectly matching the prawns and spices. I have used store bought coconut milk. You can make coconut milk from scratch at home.
Onion-Ginger-Garlic: This essential trio builds the aromatic foundation of the dish, adding depth and savory notes to the gravy.
Yogurt: Yogurt is often used in Indian cooking to add tanginess and creaminess to dishes. In Prawn Korma, yogurt helps to tenderize the prawns and balances the richness of the cashew paste and coconut milk.
Cashew Nuts: Cashew nuts are an important ingredient in korma as they are blended into a paste to create a rich, creamy texture for the gravy. They bring a subtle sweetness and nuttiness to the dish, which enhances the smoothness of the sauce.
Spice Powders: Turmeric powder, garam masala powder, coriander powder
Whole Spices: Bay leaf
Oil/Ghee: I have used vegetable oil in this recipe and also used ghee for enhanced taste.
Others: salt, green chili, etc.
Step-by-step Creamy Prawn Korma Curry Recipe
Here's a detailed guide to preparing this delectable prawn korma step by step.
Prepare the Prawns
Start by thoroughly cleaning and washing the prawns under cold water. Remove the shells and devein them to ensure they are ready for cooking.
Marinate the cleaned prawns with a pinch of salt, allowing the flavors to seep in. Set them aside while you prepare the base of the dish.
Making the Korma Gravy
Heat oil in a pan. Add a bay leaf, letting it release its earthy, slightly sweet aroma. Stir gently for a few seconds to bring out the fragrance.
Add onion paste to the pan and sauté it over medium heat. This step is crucial as the onions will form the base of your korma sauce. Stir frequently to prevent sticking and cook until the paste turns a light golden color.
Next, add ginger-garlic paste to the pan. Cook this mixture for a few minutes until the raw smell disappears and it blends beautifully with the onion paste.
Toss in finely chopped green chilies for a touch of heat, followed by coriander powder and turmeric powder. Mix everything thoroughly to coat the onion mixture with the spices.
Now it's time to add the prawns. Add them to the spice-infused mixture and gently toss to coat them evenly. Cook the prawns on low heat, stirring occasionally. Be careful not to overcook them, as prawns can turn rubbery if cooked too long.
Reduce the heat to low and slowly pour in the whisked yogurt. Stir continuously to ensure the yogurt doesn’t curdle and blends smoothly into the gravy.
Stir in cashew paste to enhance the creaminess of the dish.
After the cashew paste is well combined, add the coconut milk. Let the mixture simmer gently, allowing the flavors to meld together. The coconut milk adds a velvety texture and subtle tropical sweetness to the dish.
Stir gently and let the prawns cook for an additional 5-7 minutes in the sauce until they are fully done.
Add salt to taste, and if you prefer a hint of sweetness, add a small amount of sugar. Stir everything together and let the dish simmer for another minute. If required, you can add little splash of water to keep the right consistency for the gravy.
Turn off the heat and add a spoonful of ghee and a sprinkle of garam masala on top. Prawn korma is now ready to serve.
Serving Suggestions
Pair your prawn korma with steamed basmati rice or fragrant jeera (cumin) rice for a classic combination.
Serve it alongside buttery naan, flaky parathas, or light tandoori rotis to soak up the creamy sauce.
You can add green salads or raita on the side to go with this easy prawn korma recipe.
Complement the dish with a glass of chilled lassi, masala coke or any other drinks of your choice.
Variations
Some versions of korma use tomatoes along with yogurt for the base of the gravy. This gives the dish a tangier, slightly more savory flavor compared to the creamy traditional korma. This is a korma prepared on a tomato base.
Add different types of vegetables like carrot, peas or potatoes and make a fiber rich prawn and vegetable korma.
Storage
Allow the prawn korma to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
When reheating, use low to medium heat on the stovetop or microwave. Avoid overheating, as prawns can become rubbery.
Top tips
- Fresh, good-quality prawns make a big difference. Clean and devein them carefully to ensure a smooth texture and taste.
- Avoid overcooking the prawns which can make them chewy and rubbery.
- When adding yogurt, lower the heat and stir continuously. Whisking the yogurt beforehand makes it smoother and easier to incorporate into the sauce.
FAQ
Absolutely! Just make sure to thaw the prawns completely and pat them dry before using. Fresh prawns are always better, but frozen ones work well if properly handled.
While nuts (like cashews or almonds) are traditional in korma to create a creamy texture, you can make a nut-free version by using coconut milk or heavy cream to achieve that richness.
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Prawn Korma Recipe
Materials
- 300 gms Prawn
- 1½ cup Coconut Milk
- 1 no Onion, medium make paste of it
- 1 teaspoon Garlic grated
- 1 teaspoon Ginger grated
- 1 tablespoon Yogurt
- 1 tablespoon Cashew Paste
- 1-2 nos Green Chili chopped
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Ghee
- 1 no Bay Leaf
- Salt to taste
- Sugar to taste
- 2-3 tablespoon Vegetable Oil
- Coriander Leaves handful
Instructions
- Clean and wash the prawns thoroughly. Marinate them with a pinch of salt. Set aside.
- Heat oil in a pan and add a bay leaf.
- Once the oil turns aromatic, add onion paste and sauté for few minutes.
- Next add ginger and garlic paste in the pan. Cook for few minutes.
- Add chopped green chili, coriander and turmeric powder and mix well.
- Now it is time to add the prawns in the spice mixture and cook for some time under low heat.
- Lower the heat and slowly add the whisked yogurt, stirring continuously to prevent curdling.
- Add cashew paste and mix well with remaining ingredients.
- After that add the coconut milk. Simmer for a few minutes to allow the flavors to meld.
- Stir gently and cook for 5-7 minutes or until the prawns are fully cooked.
- Add salt and sugar to taste. Stir and let it simmer for another minute.
- Finally, turn off the heat. Add ghee and garam masala on top.
- You can garnish with coriander leaves and serve hot.
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