- Rinse the basmati rice in a sieve until the water runs clear. Place in a slow cooker.
- Fry the onion and korma paste in a frying pan for 3-5 minutes until the onions are soft, then scrape into the slow cooker with the rice. Add the stock, cover and cook on a medium heat for about 4 hours.
- Half an hour before you are ready to serve, add the prawns, peas and coriander. Mix well, cover and cook on low.