Topic: My Best Korma

[tommy99]

I made a Korma tonght that was so, so good that I have to tell you about it. It was also a lot healthier and easier to make than many others.

STAGE ONE

Taz base sauce - but I added 2 carrots, a quarter of white cabbage, 10 black peppercorns, 3 cardamon pods, and only used 4 tablespoons of oil rather than 400ml.

STAGE TWO INGREDIENTS

1 Frozen block of Taj frozen garlic (available from Asda)
1 Frozen block of Taj frozen ginger (available from Asda)
1 tablespoon of sunflower oil
1/2 teaspoon of hot chili powder
1/2 teaspoon garam masala (I use Schwartz)
1/2 teaspoon tandoori masala (I use TRS Tandoori Masala Barbeque Spice)
Carnation Light evaporated milk (I used about 1/3 of a 410g can)
2 inches Tiger Tiger creamed coconut block
Fresh menti leaves
250g pack of frozen king prawns
Handful of frozen peas

METHOD

Add the oil to a pan.
Add the frozen garlic and frozen ginger and dissolve into the oil.
Add the creamed coconut and dissolve.
Add the light evaporated milk.
Add a ladle of the base sauce.
Add the spices.
Add the prawns and peas.
Add the menthi leaves.

The above is for 2 good sized portions. I served with Tilda pure basmati rice, and a peshwari nanns.