Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Prawn & Pea Korma
This prawn and pea korma is a quick, comforting curry that balances gentle spice with a creamy coconut base. Sweet peas and tender prawns make it feel substantial while keeping the cooking time short.
It is ideal for a midweek dinner when you want something warm and satisfying without a long simmer. Serve with fluffy basmati rice or warm naan to soak up every spoonful of sauce.
Method
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- Heat the oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and lightly golden.
- Stir in the garlic and ginger for 1 minute, then add the korma paste, cumin and coriander. Cook for another minute so the spices become fragrant.
- Pour in the coconut milk and bring to a gentle simmer. Cook for 4 minutes, stirring occasionally, until the sauce thickens slightly.
- Lower the heat and stir through the yoghurt a spoonful at a time so it stays smooth.
- Add the prawns and simmer for 3–4 minutes until they turn pink and are just cooked through.
- Stir in the peas and cook for 2 more minutes until heated through. Season with salt, pepper and lemon juice.
- Scatter over chopped coriander and serve hot with basmati rice, naan, or both.
Ingredients
- 1 tsp Ground cumin
- 3 Garlic Cloves crushed
- 1 tsp Ground coriander
- 2 tbsp Korma curry paste
- 0.25 tsp Black Pepper freshly ground
- 400 ml Coconut Milk full-fat can
- 1 tbsp Lemon Juice freshly squeezed
- 3 tbsp Greek Yoghurt room temperature
- 2 tbsp Fresh coriander roughly chopped, to serve
- 1 tsp Salt or to taste
- 180 g Frozen Peas thawed
- 1 large Onion finely chopped
- 1 tbsp Fresh Ginger finely grated
- 500 g Raw king prawns peeled and deveined
- 1 tbsp Vegetable Oil
Notes
If using cooked prawns, add them only for the final 1–2 minutes to avoid overcooking.
Keep the heat low when adding yoghurt so the sauce stays smooth and does not split.
For extra richness, stir in 1 tablespoon of double cream just before serving.
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