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A creamy, fragrant prawn curry from Kerala, made with a rich coconut milk base and gentle spices. This mild yet flavorful dish is perfect with appam or steamed rice for a comforting meal.
For 4 servings
Prepare the Korma Paste
Sauté Aromatics and Onions
Cook the Masala and Prawns
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A creamy, fragrant prawn curry from Kerala, made with a rich coconut milk base and gentle spices. This mild yet flavorful dish is perfect with appam or steamed rice for a comforting meal.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 334.82 calories per serving with 23.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Korma
Finish and Serve
Replace prawns with a mix of vegetables like potatoes, carrots, peas, and green beans. Add the harder vegetables first and the softer ones later.
Use 400g of boneless, skinless chicken pieces instead of prawns. Cook the chicken for 10-12 minutes in step 3 before proceeding.
Substitute prawns with firm white fish fillets like kingfish or pomfret. Add the fish pieces in step 4 and simmer gently until cooked through, about 5-6 minutes.
Add 1/2 teaspoon of red chilli powder along with the other spice powders for a bit of heat.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle maintenance, and supporting immune function.
Coconut milk provides Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other saturated fats.
The recipe includes spices like turmeric, ginger, and cloves, which are known for their potent anti-inflammatory compounds that can help reduce inflammation and support overall health.
Prawns are a great source of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune system function.
One serving of this Prawn Korma contains approximately 315-330 calories, depending on the exact size of the prawns and the fat content of the coconut milk used.
Prawn Korma can be part of a healthy diet. Prawns are a fantastic source of lean protein and selenium. While coconut milk is high in saturated fat, it also contains beneficial MCTs. It's a rich dish, so moderation is key.
Yes, absolutely. For best results, use a full-fat, unsweetened canned coconut milk. Use the thick, creamy part from the top of the can as 'thick coconut milk' and dilute the remaining watery part with a little water to make 'thin coconut milk'.
Curdling usually happens if the curry is boiled after adding the thick coconut milk or an acidic ingredient like lemon juice. Always add these at the end on very low heat and warm through gently without bringing to a boil.
Yes, this korma tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to boil it.