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Author Topic: Korma  (read 26,172 times)

AI Summary
The discussion centers around a BIR Korma recipe, with one user, Ghanna, providing a basic method that includes curry gravy, evaporated milk, creamed coconut, nuts, and pre-cooked ingredients. While some participants express concern about the lack of spices in Ghanna's recipe, others suggest adding whole spices for a more traditional flavor. The community acknowledges that variations exist in Korma recipes depending on personal preferences and restaurant styles, and several users share tips on ingredient quantities and sources for curry gravy. Overall, the consensus leans towards the idea that while Ghanna's recipe is quick and simple, incorporating spices can enhance the authenticity of the dish.

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Offline Curry King

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Korma
« on: April 18, 2005, 05:00 PM »
Hi all,

Has anyone got a tried and trusted BIR Korma recipe? 

Cheers
cK

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Offline ghanna

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Re: Korma
« Reply #1 on: April 18, 2005, 07:25 PM »
Hi , Curryking
It is one of the quickest curries to make in the restaurant kitchen.
Ingredients :
Curry gravy
Evaporated milk
Creamed coconut
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut )
Pre-cooked chicken ,meat ,prawns ,or defrosted vegtables .

Method :
Heat some oil from the top of the curry gravy. leave the heat on high all the time
Add the curry gravy
add creamed coconut
Add nuts
Add evaporated milk
Add pre-cooked  ingredients
boil until oil rise to the top .
Sprinkle some coriander
Serve


Some add fenugreek leaves ,some don't.

Enjoy
Thanks
ghanna
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Offline Curry King

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Re: Korma
« Reply #2 on: April 18, 2005, 07:31 PM »
No spices at all?  be honest I don't eat it so will be hard to compare to what it shoud be.
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Offline ghanna

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Re: Korma
« Reply #3 on: April 18, 2005, 07:37 PM »
Hi ,Curryking
Honestly ,no spices., no chillies.
Because of that most of the people how don't like Indian curries  like it.
Please remember there is some spices in the curry gravy.
This is what i saw in the kitchens that i have been to.
Thanks
ghanna
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Offline stephen west

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Re: Korma
« Reply #4 on: April 18, 2005, 07:45 PM »
Hello,

I've had enough of lurking. Have been since the beginning of the forum. Thanks for everything everyone has provided so far.

I make a Korma similar to Ghanna's above.

Before I add anything else, I fry:

a couple of green cardamoms,
3 cloves, about an inch of Cassia bark,
about a teaspoon of whole Coriander seeds, and
1 teaspoon of white cumin seeds

then proceed as Ghanna's recipe.

I love the mixture of tastes that the whole spices (particularly the coriander seeds) add to the Korma.

Thanks,

Stephen
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Offline ghanna

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Re: Korma
« Reply #5 on: April 18, 2005, 07:56 PM »
Hi , Stephen west
Thank you for starting posting
All of us want to make it a great site .
Cheers
ghanna
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Offline Curry King

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Re: Korma
« Reply #6 on: April 18, 2005, 08:29 PM »
Quote from: stephen west on April 18, 2005, 07:45 PM
I've had enough of lurking. Have been since the beginning of the forum. Thanks for everything everyone has provided so far.

Nice one, more the merrier? ;D
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Offline Mark J

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Re: Korma
« Reply #7 on: April 19, 2005, 07:02 PM »
I think when you start adding those types of spices you get into the territory of a traditional authentic korma (no bad thing), I think Ghanna posted an awesome authentic korma recipe somewhere in the forum
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Offline George

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Re: Korma
« Reply #8 on: April 19, 2005, 08:53 PM »
Quote from: Mark J on April 19, 2005, 07:02 PM
I think when you start adding those types of spices you get into the territory of a traditional authentic korma (no bad thing), I think Ghanna posted an awesome authentic korma recipe somewhere in the forum

I was wondering much the same thing. Stephen and Ghanna, regardless of how good your kormas in this thread are in absolute terms (and I'm sure they are), how close would you say they are to a korma in a typical BIR, warts and all?

It is so good of you to post invaluable recipes like these.

Regards
George
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Offline stephen west

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Re: Korma
« Reply #9 on: April 20, 2005, 08:19 AM »
You may very well be correct in that it is a variation from the standard BIR. To some extent, it does depend upon the restaurant you eat as to what the Korma will be like, but, yes, I don't think I've had a BIR Korma with whole spices in.
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