Prawn Korma With Shallots, Garlic, Chilli & Herbs

Serves 4 Seasoning: 10g Fennel seeds 10g Cumin seeds 20g Coriander seeds 5g Black pepper corns 5g Cinnamon 35g Cayenne pepper 12g Ground turmeric 3g Lime zest 15g Sea Salt Main 16/20 Black tiger prawns 6 Medium sized bok choi 150g Light palm sugar or soft brown sugar 2 Cans coconut milk (400g size) 250g Plain yoghurt 1 Knob Fresh ginger (sliced thickly) 30 Red Cherry tomatoes 1 Small bunch coriander 3 Long red chillies for garnish
Preparation method: 
Toast spices in an appropriate pan until aromatic, grind to a fine powder. Shell and clean prawns; trim and wash bok choy; wash coriander and split chillies lengthways. In heavy bottomed pan, sear prawns and bok choy in a little plain oil. In the same pan add yoghurt and coconut milk, bring to boil. Turn down to a simmer. Add sugar, ginger and spice mix, stir well. Add prawns and bok choy and return to the boil. Simmer for five minutes and check seasoning. Adjust with salt, and if too sweet add some lime juice. Serve prawns with spear of fresh chilli and a handful of coriander and plenty of steamed jasmine or basmati rice. N.B: This recipe works well with fish (sea bass, cod or salmon) or chicken. A welcome addition to this dish, if available, is fresh curry leaves added at the end. Tougher meats like chicken legs or braising beef can be prepared with this recipe, however, the cooking times and temperatures would need to be adjusted accordingly.

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