Prawn & pea korma

Prawn & pea korma

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A simple and super-fast korma, which will feed the whole family in under 30 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
463
protein
25g
carbs
53g
fat
18g
saturates
4g
fibre
5g
sugar
7g
salt
2.44g

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 3 tbsp Korma paste
  • 1 cinnamon stick
  • 400ml stock
  • 200g basmati rice, rinsed
  • 200g frozen peas
  • 200g Greek yogurt
  • 200g cooked frozen prawns, defrosted
  • 50g ground almonds
  • ½ small pack coriander

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.
  2. Meanwhile, cook the basmati rice following pack instructions.
  3. Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.

Recipe from Good Food magazine, December 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
splodgemeister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really enjoyed this curry. I actually found it to be really flavoursome - whether it was the make of korma paste we used or maybe my boyfriend used too much? The sauce wasn't too runny at all, but then again I think he definitely did use to many ground almonds. My only criticism is that I don't think there were enough prawns in the dish to serve 4 people. We had this between 2 and after sharing the prawns between us there was a just lot of onions and peas left over. If 4 people shared this each person would get a stingy amount of prawns each. That said, I think this would be really nice with chicken instead which would bulk out the curry more.

cshobbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good and quick. But not very tasty.

jack-issocool's picture
  • 1
  • 2
  • 3
  • 4
  • 5

watery sauce, too spicy, just generally disgusting, won't be making this again!!!! :@

haha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this quite a few times. It is my eight year old daughter's favourite dinner at the moment. I use Pataks paste and always add a chopped aubergine at the same time as the stock. Simmer until the aubergine is nearly cooked and then continue as per recipe. The aubergine adds a good contrast in texture and makes it a more sustantial dish.

rosey1's picture

This recipe is fab as you can have the curry made in the time it takes to boil your rice - so ideal for midweek. It is a curry that my little ones will eat as well

janerollinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was nice and I'd make it again. However, I did leave out the almonds as I felt it would make it too "mild". I do like my curries a lot spicier so I added chilli at the end to mine, but my partner loved it as it was - mind you, he is a wuss with curry! Nice and easy for a midweek meal. Cooked some carrot and cauliflower in with the rice to up the veg - tasty.

Questions

Tips