Korma is a medium gravy dish predominant in homes in North India mostly Uttar Pradesh and is quite common in West Bengal state too. Yoghurt is the main dish added and gives the look of the gravy. I made Korma with Chingri or Prawns. I love Prawns any day and can have it day in & day out and not get tired. I made Chingri or Prawn Korma and enjoyed with rice.

Recipe as follows :

Preparation time : 12 mins

Cooking time :15 mins

Ingredients:

250 gms Medium size Chingri or Prawns washed and deveined

1 medium size onion paste

1 tsp ginger paste

2-3 Tbsp red chilli powder (can reduce based on choice)

100 gms yoghurt beaten well

1 bay leaf

1/2 tsp whole garam masala (green cardamoms, clover, cinnamon stick)

2 Tbsp ghee or unadulterated okl

Salt as per taste

Method :

In a bowl smear the prawns with yoghurt, onion paste, ginger paste, red chilli powder and salt. Set aside for 10 mins. In a wok heat the ghee or unadulterated oil and add bay leaf and whole garam masala. When it splutters add marinated prawns. Stir and cover. Keep stirring from time or to time so that the bottom doesn’t get burnt. After 10 mins when prawns are cooked unover and set aside. Enjoy with rice or roti (Indian bread) 😊