Mild Prawn Korma

with Hidden Fruit and Veg
Two of your five a day are hidden in this delicious Indian korma!
Cals 942 · Prot 36 · Carbs 91 · Fat 50
Family-Friendly
Try Hello Chef Now
30 min
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Two of your five a day are hidden in this delicious Indian korma!
Cals 942 · Prot 36 · Carbs 91 · Fat 50
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Prawns
350 Grams
White onion
1 Piece
Red apple
1 Piece
Small zucchini
1 Piece
Ginger
30 Grams
Cardamom pods
4 Pieces
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Salted butter
30 Grams
Garlic paste
10 Grams
Turmeric powder
2 Grams
Curry powder
5 Grams
Water
100 ML
Coconut cream
200 Grams
Vegetable stock cube
1 Piece
Honey
20 Grams
Rice
Basmati rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
To serve
Lime
1 Piece

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the prawns.

Pro tip

Toast the spices in a dry pan first for extra flavour.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Peel and very finely chop the onion. Grate the red apple and zucchini. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Split the cardamom pods open with the back of a knife.
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2 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Remove from the heat and keep covered until serving. Fluff with a fork before serving.
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3 Sweat onions

Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and fry for 8 min without letting it burn.
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4 Make sauce

Add the apple, zucchinigingerbuttergarlic pastecardamom podsturmeric powder and curry powder to the pan and cook for 2 min until fragrant. Add the watercoconut cream and stock cube and simmer, uncovered for 5-10 min until thickened.
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5 Add prawns

Once thickened, add the honey and prawns. Simmer for a final 4 min. 
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6 Serve

Meanwhile, cut the limes into wedges. Serve the prawn korma over the basmati rice and garnish with a lime wedge.

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the prawns.

Pro tip

Toast the spices in a dry pan first for extra flavour.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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