Dutch Oven Shrimp Korma

There is something in the simplicity of Korma shrimp This makes it an comfort meal, whether baked in a Dutch oven on a bonfire or marking it on a low heat on a traditional range. The light curry of spicy creamy shrimp with spinach and green beans is one of the easiest dishes that you can prepare and ask for the alms to be on your menu.

Imagine this: you are camping and you don’t want to spend a lot of time preparing food, but you don’t know what to do. This is here that this recipe of Korma di Gamberi comes into play. We love gourmet camping recipes and bring comfort to cold air to the field. So, we made this Korm of Dutch bonfire, using shortcuts such as ginger paste and slow fire sauce to accelerate the process, make things easy and minimize cleaning. Our Dutch oven is a useful tool that we often use while camping for recipes such as white chicken chilli pepper, pork pepper or baking bread. It is a heavy tool ranging from kitchen to fire with ease and is the perfect ship for a meal. Because, we are honest, the campsite is already a long process, from the packaging of everything to engage in fun activities. You probably don’t have the energy to cook an extravagant meal with a ton of dishes.

What is Korma shrimp?

A big favorite in Indian cuisine, Korma is a slightly spicy curry with barely heat, perfect for anyone new for curry or for those who do not want too many spices. This Indian food is wonderfully combined with delicate proteins like large prawns (ok, even small) or chicken. And it’s even better with a pile of Gamberi tandoori And also the naan bread!

This korma di shrimp is like comfort in a bowl with hot spices, low -slow coconut korma sauce, fresh vegetables, huge vegetables and prawns, all cooked together and printed on hot basmati rice or courgette spaghetti. If you are a fan of fish dishes, you will love this salty meal!

Shrimp korma ingredients

• Onion
• Garlic
• Ginger – Or ginger paste. We love fresh ginger but we find ginger paste a rather useful ingredient that keeps in the fridge for months.
• Curry Powder – Basic yellow curry powder for the most delicate korma.
• Garam Masala powder – This powder is located in almost all food stores in the spices or ethnic food section.
• Bell Pepper – red or green orlé.
• Coconut
• Korma sauce – We used a sauce over low heat for ease, but you could create yours.
• Salt and Pepe
• Bay leaf
• Shrimp or shrimp – Large shrimp defrosted, peeled and expelled.
• Lime – Fresh or brass lime juice for ease.
• Green beans or peas
• Spinach

To cook on a fire, we use Lodge Othed DutchGrilling safety gloves and a long wooden spoon to mix.

How to do korma shrimp

Fry the onion and spices

• Put a Dutch oven on a bonfire to preheat the pan.
• Move the Dutch oven, if necessary, on the cooler side of the grid area to maintain an equal temperature.
• Add the onion and brown for 3-5 minutes until softened.
• Add the garlic and ginger dough and cook for 30 seconds.
• Add the curry and Garam Masala powder, mixing to cover the onion and cook for 30 seconds at 1 minute.
• Add the pepper.

Add the liquid

• Beat in coconut milk.
• Add the Korma sauce and mix to combine.
• Add a bay leaf.
• Leave the curry sauce over low heat over low heat for 45 minutes until it often becomes a sauce, moving the Dutch oven according to need to maintain a uniform temperature on the fire.

Cook the prawns

• In the boiling sauce, add the big prawns and the juice of a lime.
• Add the green beans and spinach.
• Mix while the spinach caught and the shrimp Cuocero. The prawns will only take about 3-5 minutes to completely cook the spicy sauce.
• With grilled gloves, remove from the heat and cook 5 minutes before serving.

SERVE

• Put the korma curry shrimp in bowls on simple rice.
• Garnish with freshly cut coriander, chopped anacardi and lime wedges, if desired.

What to serve with korma prawns

Do you want to keep the curry theme in progress? Combine your Kabob’s Kabob Kabob’s korma or salmon curry! This delicious dish also goes well with other fish bonfire recipes such as the grilled tilapia or lobster!

Leftovers and heating

• Keep the remaining shrimp Korma in an airtight container in the refrigerator for a maximum of 3 days. Keep rice, zoodles or any other side separately to prevent anything from becoming a soil.

Frequent questions about the recipe

This Gambero Korma is the perfect meal for the frenetic nights of the week or camping trips when you cannot be disturbed by a ton of cleaning or effort! With just a few simple ingredients such as prawns, coconut milk and korma sauce, you can prepare a delicious meal that the whole family will like! Also, evaluate the recipe card and leave a comment below to help the next reader!