Prawn korma

Name: Prawn korma
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp white poppy seeds; 2.5 ml/½ tsp ground turmeric; 7.5 ml/1½ tsp gram flour (besan); 150 g/5 oz/⅔ cup whole-milk natural (plain) yogurt; 15 ml/1 tbsp sesame seeds; 10 ml/2 tsp ginger purée; 1 large onion, finely chopped; 10 ml/2 tsp garlic purée; 500 g/1 ¼lb raw peeled or frozen king prawns (jumbo shrimp), deveined; 50 g/2 oz/½ cup blanched almonds; 1 fresh chilli, finely chopped (deseeded if preferred); 60 ml/4 tbsp sunflower oil or olive oil; 10 ml/2 tbsp lemon juice; Basmati Rice with Caramelized Sugar, to serve; 15 ml/1 tbsp toasted flaked (sliced) almonds, to garnish; 1.25–2.5ml/¼-½ tsp chilli powder; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

50 g/2 oz/½ cup blanched almonds
500

Asia
India
Madhya Pradesh: Bhopal
Fish course
Pescatarian

Method

Soak the almonds in 150ml/5fl oz/⅔ cup boiling water and set aside for 20 minutes.</