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Slow-Cooked Prawns Korma
A slow-cooked Indian prawn korma with potatoes and green chilies, finished with coriander powder and ghee, served over biryani rice.
Ingredients
Instructions
Season the prawns and braise them over medium-high heat until well browned, about 8 minutes.
Add the potatoes and green chilies, cooking until softened, about 6 minutes.
Stir in the coriander powder and ghee for 2 minutes.
Cook the biryani rice separately and fluff with a fork.
Let the prawns simmer gently for about 12 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the biryani rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
