Coconut Prawn Korma with Cardamom Rice and Fresh Cucumber Raita

Coconut Prawn Korma with Cardamom Rice and Fresh Cucumber Raita

Succulent prawns simmered in a creamy, fragrant coconut milk-based korma, infused with warming Nepali spices, served alongside aromatic cardamom rice and a cooling cucumber yogurt raita.

Dietary

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Ingredients

Instructions

  1. For the prawn marinade: In a large bowl, combine the peeled and deveined raw shrimp, 1 tablespoon grated fresh ginger, 1 tablespoon minced garlic, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon Kashmiri red chili powder, 1/2 cup plain whole milk yogurt, and 1 teaspoon salt. Mix well to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  2. For the cardamom rice: Rinse 1 cup basmati rice under cold water until water runs clear. Drain well. In a small saucepan, combine the rinsed basmati rice, 2 cups water, 4 lightly crushed green cardamom pods, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. For the cucumber raita: In a medium bowl, whisk together 1 cup plain whole milk yogurt, 1/2 cup grated and squeezed dry cucumber, 1/4 teaspoon roasted cumin powder, and 1/4 teaspoon salt. Cover and refrigerate until serving.
  4. For the prawn korma: Heat 2 tablespoons vegetable oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté for 8-10 minutes until softened and deeply golden brown. This step is crucial for flavor.
  5. Add the marinated shrimp (reserving any excess marinade) to the pan and cook for 2-3 minutes, stirring, until they start to turn pink. Do not fully cook through.
  6. Stir in the 1 (13 1/2 ounce) can full-fat coconut milk and 1/4 cup water. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 5 minutes, allowing the flavors to meld. If you have any leftover marinade, add it now.
  7. Stir in the 1/4 cup ground cashews and continue to simmer gently for another 3-5 minutes, uncovered, until the sauce thickens to your desired consistency and the prawns are fully cooked. Taste and adjust seasoning if necessary.
  8. Serve the Coconut Prawn Korma hot, garnished with chopped fresh cilantro, alongside the Cardamom Rice and chilled Cucumber Raita.

Notes

Ensure the yellow onion is caramelized deeply for the best korma flavor – this takes time. The ground cashews not only thicken the sauce but also add a subtle richness; blanch and peel fresh almonds for an even more authentic korma texture. Toasting the cashews lightly before grinding can also enhance their flavor.

Nutrition (per serving)