Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: chewytikka on August 08, 2011, 10:42 PM
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Hi All
Having guests at the weekend I had to cater for creamy mild palates
Malai Prawn, Lamb Pasanda and good old Chicken Korma
As I haven't tasted or cooked a creamy dish for a while, the Malai was very nice and unusual.
But I still needed to make a tangy Madras sauce, as a side, to dunk the Naan.
I'll be making the Malai again at some point this week, once I get the stuff needed.
Anyway here's my Korma recipe, if anybody wants to give it a go.
What you need
2 tbs Butter Ghee
1 tbs Golden Sultanas
1 tbs Cashew Nuts
4 tbs Coconut Flour
1 tbs Almond Powder
2 tbs White Sugar
A pinch of Salt
250ml Single Cream
(http://whatyouneed.jpg)
How I do it
Melt Ghee in your pan on medium heat.
Add 1 tsp G&G paste, saute for 30secs
Add Sultanas and Cashews, the Sultanas will absorb the ghee
and swell up and become plump and juicy, about 30secs.
Add qtr of your warm base gravy and stir/mix well.
Add Coconut, Almond, Sugar and half the cream and mix well and cook
on medium heat for 5 mins, gradually adding the remainder of the warm base gravy
and cream.
Taste as you go, If you like a very sweet korma, just add more sugar to suit.
or use some Jaggery or Honey.
I always add a pinch of Salt, while cooking, even in a Korma.
N.B.
Coconut flour has a subtle taste of real coconut, just like tinned coconut milk.
If you like a more intense manufactured coconut flavour, (like Bounty Bars)
use pure creamed coconut (KTC) and for an "Old School" Korma,
use (Carnation) evaporated milk, instead of cream.
(http://creamedC.jpg)
Quite a few calories in this one girls!
cheers Chewy
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Hi CT,
Loving all your posts and vids. My family are all keen on the creamy/mild curries, the kids are all 8 or below, the love of chilies hasn't kicked in for them as yet.
Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.
Do they end up being much different in flavor to the Korma?
Cheers,
Mark
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Hi CT,
Loving all your posts and vids. My family are all keen on the creamy/mild curries, the kids are all 8 or below, the love of chilies hasn't kicked in for them as yet.
Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.
Do they end up being much different in flavor to the Korma?
Cheers,
Mark
Hi Mark
Pasanda isn't sweet like Korma, so i'm not sure if the kids would go for it.
The main difference is Almond, Khus Khus and Yogurt, so it has a creamy, nutty and slight savoury tang to its flavour.
I also think it only really works and compliments Lamb or maybe Beef.
A bit like Roast Lamb with dollop of mint sauce works, if you get what I mean.
Lamb Pasanda
Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp mixed powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce
Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp mixed powder
a pinch of salt
Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
A ladle of warm curry base sauce
Stir/mix well then add:-
precooked Lamb
Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt
Stir/mix well then add:-
Portion of warm curry base sauce.
Cook on medium/high heat until the Lamb is heated
through and the sauce thickens (5-6 minutes - ish)
Garnish Pasanda with flaked Almonds.
I'll document the Malai when I make it again this week sometime.
Malayan is another good one for kids, I'll have a look for my recipe.
cheers Chewy
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Nice one Chewy - will be giving this a go at point. I don't have a Korma within my repertoire but I am keen to add it, as it is a popular dish. :)
Nice touch with images containing the ingredients. Really good idea that.
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Nice post Chewy :)
And it just goes to show the difference in regional cooking as Korma's in the South never have whole nuts or sultana's in.
It's been years since I have had a lamb Passanda, so might give this one a go soon, thanks for posting Chewy :)
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<<Add qtr of your warm base gravy and stir/mix well.>>
the quantity for base gravy was never listed.
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<<Add qtr of your warm base gravy and stir/mix well.>>
the quantity for base gravy was never listed.
Hi weroflu
Welcome to the forum
All my recipes are restaurant style, single portion dishes.
Usually 300ml of curry base sauce on average.
Watch my video recipe here
http://www.curry-recipes.co.uk/curry/index.php?topic=6039.msg60058#msg60058 (http://www.curry-recipes.co.uk/curry/index.php?topic=6039.msg60058#msg60058)
cheers Chewy
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Hi Chewy,
I'm about to try your recipe, but it seems to me that there is a HUGE quantity of cream.
Do you really mean 250ml of cream or is there a typo?
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Hi Chewy,
I'm about to try your recipe, but it seems to me that there is a HUGE quantity of cream.
Do you really mean 250ml of cream or is there a typo?
The 250ml of single cream will become your "Base Sauce" for the dish when mixed with all the other ingredients as it were.
This is definitely not one of the healthiest curries around, but I used to eat it for years when I first started out eating curry's :)
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The 250ml of single cream will become your "Base Sauce" for the dish when mixed with all the other ingredients as it were.
Although it isn't listed in the ingredients, the instructions then clearly indicate to add some base gravy (300ml I presume).
So it means quite a lot of liquid and, even for an unhealthy option, it seems too much cream!
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The 250ml of single cream will become your "Base Sauce" for the dish when mixed with all the other ingredients as it were.
Although it isn't listed in the ingredients, the instructions then clearly indicate to add some base gravy (300ml I presume).
So it means quite a lot of liquid and, even for an unhealthy option, it seems too much cream!
I have to admit, I didn't read the methodology of the recipe and yes that does sound quite a lot of cream. Just add a drop at a time until you reach your desired consistency :)
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Hi Achille17
Yes, does seem a little on the high side.
Just use your own judgement on the amount.
I tend to build up this dish as it cooks, adding base and cream, thickening and reducing and tasting.
I did a video a while ago with less cream.
www.vimeo.com/27542257 (http://www.vimeo.com/27542257)Just click the link, as vimeos don't work on here
cheers Chewy