Creamy prawn korma
Ready in no time, this korma will satisfy your takeaway yearnings. Rich, creamy and satisfying – absolutely prawnographic.
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Ingredients
- 1 tbsp sunflower oil
- 2 medium onions, finely chopped
- 4 garlic cloves, finely sliced
- 20g chunk of fresh root ginger, peeled and finely chopped
- 3 tbsp Korma curry paste
- 500ml cold water
- 2 tbsp double or single cream
- 2 tsp caster sugar
- 400g peeled raw tiger prawns, deveined if necessary and thawed if frozen
- 20g bunch of fresh coriander, leaves roughly chopped
- flaked sea salt
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