Atul Kochhar’s luxurious seafood korma


Try this elegant seafood curry from P&O Cruises Food Hero Atul Kochhar. It’s simple to make, but will impress your guests no end

Atul Kochhar’s seafood korma

Serves: 4




4 tbsp vegetable oil

2 cloves

2 green cardamom pods

3 tbsp ground almonds

½ tsp ground cumin

½ tsp ground coriander

¼ tsp red chilli powder

150ml coconut milk

150ml single cream

Salt and black pepper

2 tbsp soft butter

8 king-sized scallops, coral removed

80g squid rings

8 large raw prawns, peeled (tails left on), cleaned and deveined

8 green lip mussels


To garnish:

Finely chopped coriander and mint leaves

1 green chilli, finely chopped

1 tsp finely chopped fresh ginger


How to make


  1. Heat half the oil in a pan and sauté the cloves and cardamoms for a minute until the spices sizzle. Add the ground almonds and cumin, coriander and chilli powder and sauté for 2 minutes. Add the coconut milk and simmer for 3-4 minutes, then add the single cream and season with salt and pepper
  2. In a frying pan, heat the remaining oil and the butter and sauté the seafood pieces one type after the other, for 1–2 minutes, to seal and sear. Remove each batch with a slotted spoon before adding the next. Set aside until required
  3. Bring the sauce to a simmer, add all the reserved seafood and juices and simmer for 3-5 minutes or until completely cooked.
  4. Garnish with the chopped coriander, mint, chilli and ginger and serve either on its own or on a bed of brown or white basmati rice.


Your fishmonger will be able to prepare the scallops and squid rings for you. To devein the prawns, use a small, sharp knife and make a shallow cut along the black line running down the back of each prawn. Lift out the vein using the tip of the knife.


Top tip: Atul likes to add a flourish to the finished dish by serving it garnished with edible flowers.


Find out about P&O Cruises Food Heroes >

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