King prawn korma recipe
This creamy and spicy seafood king prawn korma can be made in a jiffy and ready in no time. This curry will satisfy any takeaway cravings.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 305 calories / serving
Ingredients
- 1tbsp vegetable oil
- 500g (16oz) raw king prawns, peeled
- 1 x jar Meena's Creamy Korma
- 50g flaked almonds, lightly toasted
- handful fresh coriander leaves, chopped
- plain rice, to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1275kJ 305.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 9.4gProtein 26.2gFibre 2.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Heat the oil in a pan, add the prawns and fry lightly until they have all turned pink. Remove the prawns from the pan and set aside.
- Empty the jar of Meena's Creamy Korma sauce into the pan and simmer for 10 minutes until heated through. Return the prawns to the pan and add the flakedalmondsand choppedcoriander. Serve with some plain rice.
- See more Curry recipes
