Jumbo Prawn Korma

By on September 3, 2011

 Jumbo Prawn Korma


  • 1 kg of Jumbo Prawns or Shrimps
  • 4-5 cloves of Garlic (Lehsan)
  • 1 tbsp. Ginger (Adrak) (chopped)
  • ½ tsp. Cumin Seeds (Saabut Safaid Zeera)
  • 1 tsp. Mustard Seeds
  • 1 big Onion (chopped)
  • ¼ cup of Green Bell Peppers (chopped)
  • 2 small Carrots (chopped)
  • ½ cup Green Peas
  • 2 small Tomatoes
  • 2-3 Green Chillies (Hari Mirch) (chopped)
  • ½ tsp. Turmeric Powder (Pisi Haldi)
  • 1 tsp. Corriander Powder (Pisa Dhania)
  • 1 tsp. Garam Masala Powder
  • A handful of Fresh Coriander/Cilantro Leaves (Hara Dhania)
  • 2 tbsp. of Cooking Oil
  • Salt (to taste)


  • Heat oil in a deep pan. Add in the mustard seeds, when they splutter, add the cumin seeds and onions. Add the chopped garlic and ginger. Fry till onions turn brown.
  • Now add the chopped tomatoes, green chillies, turmeric powder, coriander powder and the garam masala powder . Let cook till well blended or until the tomatoes are soft and mashed.
  • Add the chopped vegetables. Cover and cook for 3 minutes.
  • Add the chopped vegetables. Cover and cook for 3 minutes.
  • Add the clean, deveined prawns to this mixture. Let the prawns cook one side on slightly high heat for just a minute. Then turn the prawns over and add about ¼ cup warm water. Cook on medium heat for another 5-7 minutes ’till the prawns are just done.
  • Sprinkle salt as per taste. Remove from heat. Garnish with coriander/cilantro leaves and serve hot with Roti or Nan .


Note: Avoid over cooking the shrimp as they will turn hard and rubbery.