I received my second Fish is the Dish package today (you can read more about Fish is the Dish and what I did with the first package here).
Prawns were on the menu courtesy of Lyons Seafood Co - one of my favourites and this colder autumnal weather called for a creamy comforting Korma. The recipe is lovely as it is but if you wanted to up the heat a little bit add 1 tsp of chilli powder at the same time as the ground almonds. Similarly if you prefer curries on the milder side then a spoonful of natural yogurt should do the trick. I added a couple of quartered boiled eggs to each plate at the end - fish and eggs go well together.... Kedgeree, Fish Pie....try it!
The children helped prepare all of the condiments to go with the curry - raita, mango chutney, naan breads and poppadoms. My four year old also stirred the korma curry paste into the onions and added the coconut milk. A lovely quick weeknight dinner!
| Serves: 3 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
- 1 Onion, chopped finely
- 2 Garlic Cloves, chopped
- 3 Heaped TBSP of Korma Curry Paste (I used Pataks)
- 20g Ground Almonds
- 1 TSP Garam Masala
- 200ml Tin of Coconut Milk
- 360g Prawns
- 2 Boiled eggs, quartered
- Step 1: Fry the onion and garlic in a frying pan with some oil until soft.
- Step 2: Add the curry paste, ground almonds and garam masala and stir for a further minute. Add the coconut milk and simmer for 10-15 minutes.
- Step 3: Add the prawns for the final few minutes of cooking, just to warm through.
- Step 4: Serve with rice, naan breads and all the trimmings and sprinkling of chili powder over the prawns if you wish.