This recipe is from the Best Ever Indian Cookbook. We have shared the recipe for extremely easy and delicious spicy prawn stir-fry from this book before. A few of my friends tried it and loved it too. This recipe for prawn korma is a bit different from the usual korma recipe but it is really easy to prepare and is tasty too. Hope that you all will enjoy it.
Ingredients
- Frozen King Prawns - Around 15 ( You can use raw prawns too. I have tried it with frozen and raw prawns. Both tastes exactly the same)
- Low fat yogurt - 3 tbsp
- Ricotta cheese - 3 tbsp (I used 1 tsp parmesan cheese)
- Ginger - 1 tsp grated
- Garlic - 1 tsp crushed
- Paprika - 1 tsp
- Garam masala - 1 tsp
- Tomato puree(paste) - 1 tbsp (I used canned tomato paste)
- Coconut milk - 3 tbsp
- Chilli powder - 1 tsp
- Cinnamom stick - 1/2 inch
- Green Cardamom pods - 2
- Oil - 1 tbsp
- Salt - To taste
- Chopped fresh cilantro - 1 tbsp, to garnish
Method
1. Wash and drain the prawns.
2. Combine the yoghurt, cheese, paprika, garam masala, tomato paste, coconut milk, chilly powder and water in a bowl. Blend all the ingredients together well and keep aside.
3. Heat oil in a pan add the ginger, garlic, cinnamon stick, cardamoms and fry over low heat. Now add the yoghurt mixture and increase the heat. Bring to a boil, stirring occasionally.
4. Now add the prawns and continue to stir-fry until the prawns have heated through or until they are cooked(if they are raw) and the sauce is quite thick. Garnish with chopped cilantro and serve with chapatis.
Tips:
1. Paprika gives a good rich color to the curry without aadding extra heat.
2. Do not let the prawns overcook in the sauce or they will toughen.
