Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: Cory Ander on March 05, 2010, 01:12 AM
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Ingredients:
- 6 king prawns
- 300ml curry base gravy (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0))
- 100ml single cream
- 2 tbsp vegetable oil
- 2 tbsp coconut powder
- 2 tbsp almond powder
- 1 tbsp white sugar
- 4 sultanas
Method:
- Place prawns in pan and add vegetable oil
- Gently fry for 1 minute, stirring and turning the prawns
- Remove from heat and add coconut powder, almond powder, sugar and sultanas
- Return to heat and mix well
- Add curry base gravy
- Fry for about 3 minutes, stirring occasionally
- Add cream and stir
- Fry for about another minute
- Serve
Video link here:
How to make korma (http://www.youtube.com/watch?v=nXTvSPUg7Mg#normal)
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Thanks for posting all these with easy to follow recipes. This chap loves to keep it simple but that is maybe the trick. Once he has posted his base sauce recipe and possibly garlic / ginger pase (is it pre-roasted before blending?) we should be able to recreate the recieps easily. It would be good to know where the restaurant is so maybe a member could go along and sample the food.
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Dial-A-Curry, takes me back nearly 20 years. A local guy started doing a curry delivery service from his kitchen, his missis did the cooking and he did the deliveries. We would call him at about 4am at the weekend from the local and order a shed load of curries 'as hot as you like' and 20 mins later he was knocking on the door with a boot full of vindaloo, fantastic.
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i've done a complete U turn on this fella - he's top man for me.
video hits a few cords too. i noticed his base is cold (which is what i use) but BIR keep it on the simmer. nothing wrong with either. what i do find though - if u add the 2 off ladle too quickly it kills the heat and the cooking then takes a lot longer - u get a runnier result as per this video. i add by chef spoon intially until i feel the heat in the pan can take more.
no rosewater which is a surprise but i'm no expert on korma.
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Is it definitely 300ml of base he uses?? looks a little less to me.
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I'm thinking that when he pours it into the tray, its rather runny in consistancy. Should this be the case with korma's?