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Prep Time
20 min
Cuisine
Indian
For this quick, easy twist on a creamy korma, you'll simmer succulent king prawns in a fragrant coconut cream sauce, and spoon it over cardamom rice. Divine!
Prep Time
20 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 689 kJ 165 kcal |
2172 kJ 520 kcal |
Fat of which saturates |
5.9 g 5.2 g |
18.7 g 16.4 g |
Carbohydrate of which sugars |
19.3 g 2.3 g |
61 g 7.3 g |
Fibre | 3.1 g | 9.7 g |
Protein | 7 g | 22.2 g |
Salt | 0.53 g | 1.68 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil half a kettle
Crush the cardamom pods open by squashing them with the side of a knife
Heat a pot with a lid, with a large knob of butter over a medium heat
Once hot, add the crushed cardamom pods and cook for 1 min or until fragrant
Add the basmati rice and a pinch of salt to the pot and cook for a further 1 min, then add 300ml [600ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice
While the rice is cooking, peel and finely dice the brown onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the diced onion and a generous pinch of salt and cook for 3-5 min or until soft
Once soft, add the chopped ginger, chopped garlic and curry powder and cook for a further 1 min
Meanwhile, chop the coriander finely, including the stalks
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream in 250ml [500ml] boiled water – this is your coconut stock
Add the coconut stock to the pan and cook for 2-3 min or until a thick sauce remains
Once the sauce has thickened, add the king prawns and cook for a further 4-5 min or until the prawns are fully cooked
Season generously with both salt and pepper – this is your king prawn korma
Serve the king prawn korma over the cardamom rice (discard the cardamom pods!) and garnish with the chopped coriander
Tip: For fancy presentation, press the rice into small bowls and turn out
Enjoy!