Thursday, December 13, 2012,3:43 AM
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PrintKING PRAWN KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the yogurt, ricotta, paprika, garam masala, tomato puree, coconut milk, chili powder and water in a bowl.
- Blend all the ingredients together and set aside.
- Heat the oil in a karahi or heavy pan, add the cinnamon, cardamoms ,garlic, ginger, and salt and fry over a low heat.
- Meanwhile drain the prawns to ensure that all excess liquid is removed.
- Increase the heat and pour in the spice mixture. Bring to the boil, stir occasionally.
- Add the prawns to the spices and continue to stir-fry until the prawns have heated through and the sauce is quite thick.
- Serve garnished with the chopped fresh coriander.
INGREDIENTS
- 15 frozen cooked king prawns (jumbo shrimp), thawed and peeled
- 3 tablespoon natural (plain) low fat yogurt
- 3 tablespoon low fat fro mage frais or ricotta cheese
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 1 tablespoon tomato puree (paste)
- 3 tablespoon coconut milk
- 1 teaspoon chili powder
- 175 ml water
- 1 tablespoon IDHAYAM sesame oil
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh root ginger
- ½ piece cinnamon stick
- 2 green cardamom pods
- Salt
- 1 tablespoon chopped fresh coriander (cilantro), to garnish
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