Prawn Korma
Tender prawns simmered in a lightly spiced onion and yogurt gravy with a gentle richness from coconut and whole spices. This Indian korma is fragrant, comforting, and best served in small portions with rice or flatbread.
For 4 servings
- prep · ~10 min
Clean the prawns and prep the masala ingredients.
1.Rinse the prawns well and pat them dry.2.Slice the onions and slit the green chilies.3.Peel the ginger and garlic.4.Keep the yogurt whisked and ready so it goes in smoothly.TIPDry prawns cook better and stay juicy instead of turning watery in the pan. - saute · ~11 min
Cook the onion and coconut base.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the sliced onions and cook until light golden, 6 to 8 minutes.3.Add ginger, garlic, green chili, and grated coconut.4.Cook for 2 to 3 minutes until fragrant, then take off the heat. - mix · ~3 min
Grind the korma paste.
Cool the onion mixture slightly, then grind it with a little water to a smooth paste.
- saute · ~5 min
Build the korma gravy.
1.Heat the remaining 1 tbsp oil in the pan.2.Add bay leaf, green cardamom, cloves, and cinnamon.3.Let the spices sizzle for 20 to 30 seconds.4.Add the ground paste and cook for 3 to 4 minutes, stirring often.TIPKeep the heat medium so the ground coconut does not catch at the bottom. - saute · ~4 min
Add the spices and yogurt.
1.Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt.2.Cook for 30 seconds.3.Lower the heat and stir in the whisked yogurt slowly.4.Cook gently for 2 to 3 minutes until the gravy looks smooth.TIPLow heat helps keep the yogurt from splitting. - simmer · ~6 min
Simmer the prawns in the gravy.
1.Add the prawns and stir to coat them well.2.Pour in the water and mix.3.Cover and simmer on low heat for 4 to 5 minutes until the prawns are just cooked.4.Sprinkle in the garam masala and stir once.TIPDo not overcook the prawns; they turn firm quickly once they curl and turn opaque. - garnish
Garnish with coriander leaves.
- serve
Serve the prawn korma hot.
Serve in small katori portions with rice, pulao, or soft flatbread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before cooking so the gravy stays rich instead of watery.
- 2Let the onion-coconut mixture cool slightly before grinding for a smoother paste and safer blending.
- 3Cook the onion base only to light golden; deep browning can make this mild korma taste bitter.
- 4Lower the flame before adding yogurt and stir continuously to keep the gravy from splitting.
- 5Simmer the prawns just until opaque and lightly curled; overcooked prawns turn rubbery fast.
- 6If the korma thickens too much after adding prawns, loosen it with a splash of hot water, not cold.
- 7This tastes even better after a 15-minute rest, which lets the whole spices and garam masala settle into the gravy.
Adapt it for your goals.
Low-oil
Use just 1 tablespoon oil and add a splash of water while cooking the onion paste; good if you want a lighter but still flavorful korma.
spicierSpicier
Add an extra green chili or a little more red chili powder for a hotter version without changing the creamy korma texture.
fish kormaFish-korma
Swap prawns for firm fish pieces and simmer briefly; useful when you want the same gravy with a different seafood texture.
dairy freeDairy-free
Replace yogurt with thick coconut milk or unsweetened coconut yogurt to keep the gravy creamy without dairy.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this korma satisfying without relying on heavy cuts of meat.
Aromatic Spice Benefits
Ginger, garlic, cumin, coriander, and turmeric add flavor along with plant compounds commonly valued in home cooking.
Moderate Creaminess
The gravy gets richness from yogurt and fresh coconut rather than a large amount of cream, keeping the dish lighter in style.
Frequently asked questions
Lower the heat before adding the whisked yogurt, stir it in gradually, and do not let the gravy boil hard right away.
