Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: korant on October 26, 2012, 01:41 PM
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for years i didn't even know there was a name for this type of korma. just found out a few weeks ago. there are a few recipes on the net for white korma. today i found a white korma mix from Shan.
anyone have any good white korma tips?
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anyone have any good white korma tips?
Yes, don't eat it! ;D
Seriously, it's as if someone was one day eating a korma and thought "hmmm...this korma isn't bland enough, what can I do to make it blander?". And, by removing almost all spicing from the dish, the white korma was born. Blechh!
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Urrgh! If there can be any worse crime committed against the noble art of curry cuisine, for me it has to be the korma. The combination of sweet, creamy and almondy just makes me want to heave. And if there can be any worse crime than the korma, then it can only be a WHITE korma! Good grief! The idea brings back far too many memories of hideous 'white dinners' at primary school.
I mean, just LOOK at it! Seriously, would you really - honestly - be happy if you were served this and be looking forward to getting stuck in?
(http://www.curry-recipes.co.uk/imagehost/pics/dd696569eaaf9209e6fbba9af6eebb3d.jpg) (http://www.curry-recipes.co.uk/imagehost/#dd696569eaaf9209e6fbba9af6eebb3d.jpg)
That said, while to my mind a korma is the very antithesis of what a good curry should be, for some it is no doubt a pleasant experience. Each to their own, and may you have many happy evenings of korma indulgence.
Mind you, although the picture on the cover looks like something the dog has sicked up, the ingredients list isn't shy on the spices (although salt is, worryingly, the number one ingredient, and strangely for a korma, chilli is number two):
Salt, Coriander, Red Chilli, Garlic, Ginger, Black Pepper, White Pepper, Turmeric, Sugar, Mace, Cumin, Citric Acid (E330), Cinnamon, Onion.
Any korma connoisseurs fancy trying it and reporting back?
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Jesus, you don't even cook the chicken.
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A traditional homestyle curry, not even related to BIR Korma
Chicken white korma (http://www.youtube.com/watch?v=kooYe3sQKsw#)
BIR Korma, historically known as the womens curry, is still in the top five of most popular curries sold.
Tip: It's nickname in the kitchens is "Baby Poo" ;) because in the past they used to use Cow & Gate as an ingredient.
cheers Chewy
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"Cow & Gate" what, exactly ?
** Phil.
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Urrgh! If there can be any worse crime committed against the noble art of curry cuisine, for me it has to be the korma.
How intolerant is that? You should keep such opinions to yourself. It reminds me of the sort of people who come across a pop artist who they can't stand and then write a bad review on a site like amazon or play.com
I happen to agree that a while korma doesn't sound very promising but it's quite possible for a good chef to produce fine flavours, even if the end result does have a pale appearance.
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(http://www.curry-recipes.co.uk/imagehost/pics/415301b08cc05642dfc5c7d82a1fc618.jpg) (http://www.curry-recipes.co.uk/imagehost/#415301b08cc05642dfc5c7d82a1fc618.jpg)
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Urrgh! If there can be any worse crime committed against the noble art of curry cuisine, for me it has to be the korma.
How intolerant is that? You should keep such opinions to yourself. It reminds me of the sort of people who come across a pop artist who they can't stand and then write a bad review on a site like amazon or play.com
I happen to agree that a while korma doesn't sound very promising but it's quite possible for a good chef to produce fine flavours, even if the end result does have a pale appearance.
The intolerance is all yours, sir. And you are downright rude into the bargain.
There was me thinking that a forum, to use the dictionary definition, is a place "where ideas and views on a subject can be exchanged", but apparently not. According to George it is a place where opinions should not be aired - unless of course, they are his.
Did you ever pause to consider how ridiculous that is? How on earth do you expect a forum to work if people keep their opinions to themselves?
I am 100% aware that a good chef can produce fine flavours, but while respecting those who like the dish, I reserve the right to dislike even the world's finest BIR korma (or any other dish containing sugar, cream and almond). I reserve the right to dislike the idea and look of a white korma even more, and, more importantly, I reserve the right to say so.
George, I have come across many posts that you have made that I do not agree with, but to paraphrase Voltaire, while I may not agree with what you have to say, I'll defend to the death your right to say it.
Please extend the same courtesy to others.
Thank you.
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Hi SD,
Absolutely correct, in my opinion (ooops! Am I allowed to express an opinion?) ::)
Whatever. In my opinion, you have every right to express your disdain for a "sweet, creamy and almondy" curry. Others, of course, may disagree (which I do, because I am very partial to a good BIR korma - or a good BIR pasanda).
But, as you say, if you can't express an opinion (which isn't a personal attack on anyone), then what are forums all about? ???
I also agree that, going by that photo, the "white korma" (which, I admit, I have never heard of) looks totally watery and insipid. Not my idea of a BIR korma, at all! :-X
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For anyone having a go at the white korma I think I may have what could be the perfect starter. Jiggy?s creamy chicken tikka (Malai Tikka). Below is a tester I made last night. There is cashew nut paste and a bit of g/g and green chilli paste in there, but the tour de force is Philadelphia cheese and cream. I felt the taste was similar to something I once experienced at McDonalds, and the best part of the dish was the piece of tomato. However, the wife likes it, which is good news as there is half a kilo left in the fridge.
Does it not look lovely folks?
(http://www.curry-recipes.co.uk/imagehost/pics/9b820237f7074de9627ab2732dd2e2fe.JPG)
Rob :)
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Hi GOTG,
Lovely though that may look, it looks to me like a lovely piece of marinated and grilled chicken.
Where's the sauce to justify it being called a "white korma"?
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"Cow & Gate" what, exactly ?
** Phil.
Tinned baby milk formula Phil
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Tinned baby milk formula Phil
Ah, would that the the same stuff that is vigorously promoted in the Third World [1], much to the benefit of the profits of the manufacturers and the detriment of the health of the babes and infants there ?
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[1] http://www.guardian.co.uk/business/2007/may/15/medicineandhealth.lifeandhealth (http://www.guardian.co.uk/business/2007/may/15/medicineandhealth.lifeandhealth)
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Where's the sauce to justify it being called a "white korma"?
Erm, it is a tikka starter apparently cory. I think it looks awful. Yogurt mint dip?
Rob ;)
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I'm sorry, GOTG, I'm now totally confused?
So a "white korma" is a "tikka starter" akin that that sold in McDonalds, is it? ???
And, to add to my confusion, what has "yoghurt mint dip" got to do with it? :o
Oh! Perhaps your previous comments were you being ironic! ;)
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I'm sorry, GOTG, I'm now totally confused?
Yes, I can see that.
Rob :)
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It's making me think twice now about my "Purple" Garlic Chili Chicken Masala and "Green" Chicken Tikka Masala all served out of Hollowed Pumpkins for next Wednesday nights, Halloween Curries at the Uni!! ;D ;D
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It's making me think twice now about my "Purple" Garlic Chili Chicken Masala and "Green" Chicken Tikka Masala all served out of Hollowed Pumpkins for next Wednesday nights, Halloween Curries at the Uni!!
In all seriousness, I think the re-think is wise. If you really were planning to serve curries with non-canonical colours, I think you could reasonably expect the uptake to be lower than normal. I have eaten the Nepalese green version of tandoori chicken in Fleet, and was seriously unimpressed.
** Phil.
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It's making me think twice now about my "Purple" Garlic Chili Chicken Masala and "Green" Chicken Tikka Masala all served out of Hollowed Pumpkins for next Wednesday nights, Halloween Curries at the Uni!!
In all seriousness, I think the re-think is wise. If you really were planning to serve curries with non-canonical colours, I think you could reasonably expect the uptake to be lower than normal. I have eaten the Nepalese green version of tandoori chicken in Fleet, and was seriously unimpressed.
** Phil.
It was just a joke Phil..... Do you really think I would serve that kind of food to the public? ;)
Oh, by the way, there will only be 2 curries on Halloween, Thursday night will be curry night as usual with more choice if you are around :)
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It was just a joke Phil..... Do you really think I would serve that kind of food to the public? ;)
Sorry, I confess I did think you were serious. I should have known better ...
Oh, by the way, there will only be 2 curries on Halloween, Thursday night will be curry night as usual with more choice if you are around :)
Excellent, I will liaise with Joan in Camberley and see if Thursday will be convenient for a visit, top-soil collection and maybe PC installation, and will then endeavour to be at the Hub for opening time (17:00). What is the best way to let you know I am there ?
** Phil.
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It was just a joke Phil..... Do you really think I would serve that kind of food to the public? ;)
Sorry, I confess I did think you were serious. I should have known better ...
Oh, by the way, there will only be 2 curries on Halloween, Thursday night will be curry night as usual with more choice if you are around :)
Excellent, I will liaise with Joan in Camberley and see if Thursday will be convenient for a visit, top-soil collection and maybe PC installation, and will then endeavour to be at the Hub for opening time (17:00). What is the best way to let you know I am there ?
** Phil.
I would suggest just turn up at the serving place and ask front of house staff, to see Bob from the Kitchen, look forward to seeing you :)
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but to paraphrase Voltaire, while I may not agree with what you have to say, I'll defend to the death your right to say it.
Interestingly (or not perhaps ;D) that statement, universally attributed to Voltaire, was in fact made by a British woman and he paraphrased what she wrote. So, in fact, you're paraphrasing a paraphrase! ;D
I wish I could remember her name it was a classically beautiful English name.
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Evelyn Beatrice Hall ?
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Thanks Secret Santa and Phil - I have learnt something new! Who would think it, eh? By concatenatious circumstance, to whit, the expression of an opinion on an open forum, comes the birth of knowledge previously unknown to me (and, I would venture, many others).
And you are indeed correct, Phil. It was Evelyn Beatrice Hall (1868
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ROTFL (or even, if George is not looking) PMSL :)
You may also enjoy the following exchange between myself and a friend/colleague when I wrote about "toiling all night long" on a particular task (admittedly in intentionally very flowery and ornate language :
To the Worshipful Company of the Order of the Knights Digital, greetings. This humble messenger brings you tidings from afar.
Hearkening to your command that those forced to use the thrice-accursed Opera be not cast out entirely from the sublime world of those able to apprehend in their full glory the utterances of Georgius Edrychus (blessed be his name), your humble servant has toiled all night long and believes that there may indeed be salvation for these poor souls . . .
Sincerely hoping "all night long" to be an hyperbolic conceit of your rhetorical efflorescence and not a manifestation of the eschewal of circumlocutory synonymy in categorising an implement of excavation . . .
One is forced to confess that, on this occasion at least, one was guilty of employing a modicum of hyperbole. However, the alternative (of asserting "it was but the work of a moment") would have left one open to totally justiable accusations of immodesty, so on balance hyperbole appeared to be the preferable option . . .
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I'm sure one of you two is Leonard Sachs. ;D
It's funny but her name isn't as pleasantly English sounding as my fading memory told me it would be. :'(
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In her biography on Voltaire, Hall wrote the phrase: "I disapprove of what you say, but I will defend to the death your right to say it
But presumably that also applies to my opinion that it's out of order to criticise too heavily anything which clearly isn't to one's taste, as in mocking those who might enjoy a korma, pop artist or anything.
However, let's give your approach a try. I'll no longer refrain from expressing my true opinion on some of the dishes you enjoy making, but which I personally can't stand. I think it will be a retrograde step for the forum, if everyone does what you're done, but let's give it a try. I urge everyone to join in.
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(http://www.curry-recipes.co.uk/imagehost/pics/4b2dc62aa2436b232f1da79744802dc9.jpg)
Rob :-X
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It's funny but her name isn't as pleasantly English sounding as my fading memory told me it would be. :'(
Could It have been Hilda Ogden? :P
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In her biography on Voltaire, Hall wrote the phrase: "I disapprove of what you say, but I will defend to the death your right to say it
But presumably that also applies to my opinion that it's out of order to criticise too heavily anything which clearly isn't to one's taste, as in mocking those who might enjoy a korma, pop artist or anything.
However, let's give your approach a try. I'll no longer refrain from expressing my true opinion on some of the dishes you enjoy making, but which I personally can't stand. I think it will be a retrograde step for the forum, if everyone does what you're done, but let's give it a try. I urge everyone to join in.
George, I fear that you miss the point. If you go back to your comment, you expressed the opinion that I was intolerant. That's absolutely fine - I have no problem with that. As said, I may disapprove of what you say, but will defend to the death your right to say it.
However, in the next sentence you instruct me to "keep such opinions to [myself]".
That's where the problem is, and where free speech comes under attack. But whether or not you can see the point here, I'm not going to dwell on it any more. It's been fun (some brilliant verbal swordplay between you and your mate there, Phil ;D), but life is too short and there are curries to be made... *
*But obviously not kormas... ;) (For me, anyway...)
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If anyone fancies a curry, kormalong to my house
;)
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Could It have been Hilda Ogden? :P
Ah now there's a real woman! :o
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Could It have been Hilda Ogden? :P
Ah now there's a real woman! :o
Almost in the late Nora Batty (http://www.google.co.uk/imgres?imgurl=http://m.gmgrd.co.uk/res/963.%24plit/C_71_article_1085305_image_list_image_list_item_0_image.jpg%3F14%252F12%252F2008%252015%253A39%253A57%253A066&imgrefurl=http://menmedia.co.uk/manchestereveningnews/p/1085305&h=600&w=399&sz=37&tbnid=TwUlQkBxMHgbTM:&tbnh=107&tbnw=71&zoom=1&usg=__folTddi5tgkMSHOQOzA3ewCBY8g=&docid=3m4OR3jX0_B6DM&hl=en&sa=X&ei=fPePUOHIA8O10QWNt4CoAg&ved=0CDgQ9QEwAg&dur=842)'s league, in fact ...
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Salt, Coriander, Red Chilli, Garlic, Ginger, Black Pepper, White Pepper, Turmeric, Sugar, Mace, Cumin, Citric Acid (E330), Cinnamon, Onion.
Any korma connoisseurs fancy trying it and reporting back?
It should be noted that Korma isn't originally a BIR dish. It has it's roots in persia and originally it's not even a sweet dish as we see it in birs. It's a nutty and mildly spiced dish -- that is essentially how the pataks korma paste tastes like. The south indians for example eat a version of korma that is fiery and makes use of tomato. Coconut is not always used in the original recipes.
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;D