This creamy and spicy seafood king prawn korma can be made in a jiffy and ready in no time. This curry will satisfy any takeaway cravings.
Heat the oil in a pan, add the prawns and fry lightly until they have all turned pink. Remove the prawns from the pan and set aside.
Empty the jar of Meena's Creamy Korma sauce into the pan and simmer for 10 minutes until heated through. Return the prawns to the pan and add the flaked almonds and chopped coriander. Serve with some plain rice.
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