Name: Prawn & Pea Korma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Ground cumin; 3 Garlic, 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

Method

15 mins prep20 mins cook35 mins total

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.