Prawn korma


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This luscious recipe, Jhinge Ka Korma, comes from Bhopal, the capital of the central provinces, which is well known for its fabulous fish and shellfish dishes. The almonds and yogurt, along with poppy and sesame seeds, contrast with the hot chilli, garlic and ginger.


  • 50 g/2 oz/½ cup blanched almonds
  • 500 g/1 ¼lb raw peeled or frozen king prawns (jumbo shrimp), deveined
  • 10 ml/2 tbsp lemon juice
  • 2.5 ml/½ tsp ground turmeric
  • 15 ml/1 tbsp white poppy seeds
  • 15 ml/1 tbsp sesame seeds
  • 150 g/5 oz/ cup whole-milk natural (plain) yogurt
  • 7.5 ml/ tsp gram flour (besan)
  • 60 ml/4 tbsp sunflower oil or olive oil
  • 1 large onion, finely chopped
  • 10 ml/2 tsp ginger purée
  • 10 ml/2 tsp garlic purée
  • 1 fresh chilli, finely chopped (deseeded if preferred)
  • 1.25–2.5ml/¼-½ tsp chilli powder
  • 5 ml/1 tsp salt, or to taste
  • 15 ml/1 tbsp toasted flaked (sliced) almonds, to garnish
  • Basmati Rice with Caramelized Sugar, to serve


  1. Soak the almonds in 150ml/5fl oz/ cup boiling water and set aside for 20 minutes.

  2. In a large mixing bowl, mix the prawns, lemon juice and turmeric together. Cover with clear film (plastic wrap) and set aside.

  3. Grind the poppy and sesame seeds in a coffee grinder or blender until they are finely ground. Whisk the yogurt and gram flour together and set aside.

  4. In a heavy pan, heat the oil over a medium heat and add the finely chopped onion. Fry gently for 5–6 minutes, until the onion is soft and translucent.

  5. Add the ginger, garlic, chilli, ground poppy and sesame seeds, and the chilli powder. Cook for 2–3 minutes, stirring, then add the prawns, salt and the whisked yogurt. Reduce the heat to low, cover the pan and cook for another 3–4 minutes.

  6. Meanwhile, purée the almonds with the water in which they were soaked in a food processor or blender, and then add this to the prawns. Stir to mix well and cook for a further 5–6 minutes or until the prawns have curled up at the ends.

  7. Transfer to a serving dish and garnish with the toasted almonds. This dish goes particularly well with Basmati Rice with Caramelized Sugar.

Per portion Energy 143kcal/601kJ; Protein 20.4g; Carbohydrate 5.4g, of which sugars 2.7g; Fat 4.8g, of which saturates 0.7g; Cholesterol 195mg; Calcium 168mg; Fibre 0.6g; Sodium 230mg.