Creamy Prawn Korma
A Korma is known to be the mildest of all curries. So, to give this dish a bit of a lift (we love spice at the cottage!) for this dish, we served the finished dish with spicy Jollof!
Of course, whilst we used prawns for this particular recipe, you can use chicken, meat or vegetables instead if you prefer. But, if using prawns, we’d highly recommend using large Argentinean type prawns, which, whilst costing more do fill you up and don’t disappear into mush in the pan.
The ingredients of the Bumblebee Cottage Korma Powder are quite fragrant so whilst being very mild, does offer flavour nevertheless, and again, if the curry is too mild for you, try adding in a few drops of Bumblebee Cottage Delhi Bole sauce to heat things up a bit!
Bag of large Argentinian style Prawns
Rapeseed or Olive Oil
Bumblebee Cottage Korma Curry Powder
Onion
Garlic (3 or 4 cloves)
Chicken stock (or Vegetable)
Double Cream
Coriander
Fresh Ginger
Mushrooms
This is a really easy curry to make. It really is just a case of blitzing your onion, garlic and ginger and frying it off for a few minutes in the oil. Then, add the curry powder, stir in, and add the stock. The blitzed onion acts as a nice thickener and by simmering and reducing the mixture and stock for 15-20 minutes, you’ll see a sauce starting to appear before your eyes.
Add in the cream, stirring as you do so, and then the prawns. Keep this on simmer for a few minutes more, and if cooking raw prawns, ensure these are thoroughly cooked through.
Top with chopped coriander and serve with your choice/style of rice and maybe a Naan too.
It really is worth buying decent prawns for this dish. The small ones only save you a couple of pounds and are quite tasteless.
You can use yogurt instead of the cream if you prefer, or both.
It’s worth really blitzing the onion as stated as it really helps to thicken the sauce, but if you don’t have the means to do this, chop the onion as finely as possible and use slightly less stock, and maybe a little more cream.
