📝 About This Recipe
Transport your senses to the royal kitchens of the Mughal Empire with this velvety, aromatic Shrimp Korma. This pescatarian masterpiece features succulent jumbo shrimp bathed in a luxurious sauce of ground cashews, fragrant cardamom, and warm ginger, finished with a whisper of saffron. Unlike fiery curries, the Korma is celebrated for its mild, complex sweetness and silky texture, making it an elegant centerpiece for any dinner party.
🥗 Ingredients
The Shrimp Marinade
- 1.5 lbs Jumbo Shrimp (peeled, deveined, and tails left on)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt
The Korma Base
- 3 tablespoons Ghee or Neutral Oil
- 2 medium Yellow Onions (very thinly sliced)
- 1/2 cup Raw Cashews (soaked in warm water for 15 minutes)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 cup Greek Yogurt (whisked until smooth, at room temperature)
Spices and Aromatics
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1 pinch Saffron Strands (steeped in 2 tbsp warm milk)
Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Heavy Cream (optional, for extra richness)
- 1 tablespoon Sliced Almonds (toasted for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with turmeric, lemon juice, and salt. Set aside to marinate for 15 minutes while you prepare the base.
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2
Drain the soaked cashews and blend them with 2-3 tablespoons of water until you achieve a completely smooth, buttery paste. Set aside.
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3
Heat the ghee in a large heavy-bottomed skillet over medium heat. Add the sliced onions and fry, stirring frequently, until they are golden brown and caramelized (about 8-10 minutes). Remove half of the onions for garnish; leave the rest in the pan.
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4
To the pan with the remaining onions, add the cardamom pods and cinnamon stick. Sauté for 1 minute until the oil becomes fragrant.
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5
Stir in the ginger-garlic paste and cook for 2 minutes, ensuring the raw smell disappears without burning the garlic.
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6
Lower the heat to low. This is crucial: slowly stir in the whisked yogurt one tablespoon at a time to prevent curdling. Mix constantly until fully incorporated.
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7
Add the coriander powder and cashew paste. Stir well and cook for 3-4 minutes until the oil starts to slightly separate from the sides of the masala.
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8
Pour in 1/2 cup of warm water (or fish stock) to loosen the sauce to your desired consistency. Simmer gently.
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9
Increase the heat to medium-low and add the marinated shrimp. Cook for 3-5 minutes, turning once, until the shrimp turn pink and opaque. Do not overcook or they will become rubbery.
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10
Stir in the saffron-infused milk and the garam masala. Taste and adjust salt if necessary.
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11
For a final touch of decadence, drizzle in the heavy cream and stir gently. Turn off the heat immediately.
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12
Garnish with the reserved fried onions, toasted almonds, and fresh cilantro. Serve immediately while steaming hot.
💡 Chef's Tips
Always use room temperature yogurt and lower the heat before adding it to the pan to prevent the sauce from breaking. If the sauce becomes too thick, thin it with a splash of warm water or coconut milk rather than cold liquid. For a deeper flavor, you can blend the fried onions with the cashew paste to create a 'brown korma' base. Do not skip the saffron; it provides the signature royal yellow hue and a floral aroma that defines a true Korma. If using frozen shrimp, ensure they are completely thawed and patted dry with paper towels before marinating.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice pilaf studded with peas and cumin. Pair with warm, buttery garlic naan or Peshawari naan (stuffed with nuts and raisins) for dipping. A side of cooling cucumber raita helps balance the rich, nutty flavors of the sauce. Accompany with a crisp, dry Riesling or a chilled Rose to cut through the creaminess. Finish the meal with a light mango sorbet to cleanse the palate.