Shrimp Korma (Prawn Korma) - Easy, 30-Minute Indian Recipe (2024)

What is Shrimp Korma Curry?

• Easy to whip up,this is a wonderful Indian curry recipe that doesn’t require many ingredients or fancy cooking skills.
• The creamy Korma sauce is sodeliciousandpairs beautifullywith the lightness of the shrimp or prawns.
Versatile: I love that I can serve this with hot basmati rice, or even better, fresh, buttery homemade naan bread. For a healthier option, this soft Chapathi recipe is a staple in our family.

• Ghee or oil.Use Indian ghee (clarified butter) for a richer flavor if you’ve got it on hand, or reach for a neutral oil like avocado oil with a high smoke point that can handle the spices cooking.
• Onion.A regular white onion is perfect for this recipe; you can use red onion if you’d prefer.
• Shrimp or Prawns. I love to buy the biggest shrimp or prawns I can find for this. Avoid using super little ones, as they get a bit lost in the sauce. Read more about the difference below.
• Fresh ginger.Bright and zingy in the sauce, I like to take my time finding the freshest-looking piece in the store. Ones with a little green shoot popping out are usually a safe bet.
• Garlic.Fresh garlic or garlic paste is perfect for this dish.
• Chilies.You can choose to leave these out if their heat is a bit much.
• Coriander powder.It adds distinctive flavor, don’t skip this element.
• Cayenne powder.You can leave this out if you don’t like heat, or switch it out for paprika.
• Cinnamon.Earthy and sweet, this spice grounds the cream a little.
• Cardamom pods.Find the brightest green pods you can; this is a good sign that they’re fresh.You can alternatively use ground cardamom.
• Tomato puree. You can use diced tomatoes or bottled passata if you like.
• Almond butter.Korma almost always includes nuts in some form. I find almond butter gives the creamiest mouthfeel and a lovely nutty taste to the sauce. Don’t skip this ingredient. You could also try this with cashew butter. You could swap in finely-chopped almonds or cashews if you prefer more texture.
• Yogurt.Choose a plain dairy or coconut yogurt.
• Whipping cream.Aka double, 35% milkfat. Don’t choose a skinny cream for this recipe. You want a cream with real curves. Or you can use coconut milk if you prefer.
• Shrimp.I love to buy the biggest shrimp I can find for this. Avoid using the super little ones, as they get a bit lost in the sauce.Frozen shrimp work perfectly, just thaw in a bowl of lukewarm water while you prepare the rest of the curry.
• Cilantro.Aka dhania or coriander. All the same thing, all absolutely delicious.

See Also
Authentic Recipe Of Challow. Delicious Afghan Traditional White Rice. - Agoralia RecipesSpiced Black Beans with Turmeric Roast Cauliflower | Rebel RecipesBrown Sugar Salmon Recipe - Home ChefGarlic Fried Rice Recipe | Sinangag Recipe - Tickling Palates
1. Anatomy: Shrimp have claws on two of their five pairs of legs, while prawns have claws on three of their five pairs of legs.
2. Size: Generally, prawns are larger than shrimp, with prawns being around 6 to 8 inches in length while shrimp are usually around 3 to 6 inches in length.
3. Flavor: Prawns have a sweeter and more delicate flavor, while shrimp have a slightly stronger flavor.
4. Texture: Prawns have a firmer and meatier texture, while shrimp are softer and more tender.
5. Habitat: Prawns are found in freshwater or brackish water, while shrimp are found in both freshwater and saltwater.

1. Heat the oilover medium-high heat andcook onionswith one spoon of salt until very soft and deep golden brown, about 25 minutes. Try not to don’t rush this step; it’s important for flavor development.
2. Add in thegarlic, ginger, and chiliesand cook for 1-2 minutes, until fragrant.
3. Stir in thegaram masala, coriander, cayenne, cinnamon, and cardamom podsand cook for a minute longer.
4. Stir in thetomatopuree, almond butter, water, and the remaining teaspoon of salt; cook until oil bubbles and shimmers on top.
5. Pop in the shrimp;cook, covered, for about 5 minutes or until opaque, then stir in the yogurt and cream to heat through. Top with cilantro and enjoy.

You could also boil some rice (using the rice cooking method my mother-in-law taught me – it went viral on Instagram!) or serve some soft, homemade chapathi.

• Veggie korma. Swap out the shrimp for veggies such as peas, carrots, mushrooms, sweet potato, chickpeas, bell pepper, spinach, or cauliflower.
Chicken korma.Here’s my ultimate chicken korma recipe.
• Whole nuts.Add whole almonds or cashew nuts to this recipe and allow them to simmer and soften in the sauce
• Addother spicesto play around with the flavor; you can experiment with turmeric, curry powder, and cumin.
• Spicier version.Add some chopped red chillies or kashmiri chili powder.

• The mixture will look thick before you add the shrimp but the shrimp release moisture as they cook. I prefer not to add too much water, which dilutes the flavor. If it’s still too thick after the shrimp are cooked, you can add a splash or two of water, tasting and adjusting for salt as needed.
• Make sure the spices have enough time to bloom in the pan before you add the liquid ingredients.
• Pick a bag of large shrimp for the best results.

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Last Updated on March 11, 2024 by Jennifer Pallian BSc, RD