Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: goncalo on February 03, 2013, 02:07 PM
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So, I tend to get the korma sauce a bit lumpy from all the coconut flour, which I generally throw in together at the same time. Is there any tricks to avoid this?
I suppose perhaps starting with 2.5 laddles of base instead of 2 could make it better, but thought I'd ask around for expert advice, seeing as I am getting a visit tonight and will be my first time cooking for non-family.
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Never used coconut flour in my life (hate coconut) but might it be worth treating it like cornflour and making it into a medium-thick emulsion using cold base before adding to a hot pan (and then stirring not-stop until it is fully integrated) ?
** Phil.
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If anything I would start with less base rather than more. Add your sugar and coconut to the pan then add a small amount of base to mix into a paste, then add more base as you see fit, just like making a Rue.
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Whilst it is always detectable as a fine graininess I have never had it go lumpy. I mix to a smoothish paste with some warm water before adding to the pan then stir it well in.
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what I meant is actually graininess. Unfortunately, I don't have my sieve with me to help me separate the grainy bits from the get go
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If you don't like the graininess then use coconut-milk powder or a block of coconut cream. You are actually using coconut flour and not ordinary desiccated coconut aren't you, as that will definitely be grainy?
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If you don't like the graininess then use coconut-milk powder or a block of coconut cream. You are actually using coconut flour and not ordinary desiccated coconut aren't you, as that will definitely be grainy?
Yes, I'm using coconut flour (or so it says on the tin) -- the idea of using block coconut cream is a good one, however, then there is also the almond powder, which is also adds to the grains/lumps :-)
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Try this Korma recipe posted by George,very simple and makes a very nice Korma :)
http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html)
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder accross the curry rather than 'dumping' it in one spot.
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Try this Korma recipe posted by George,very simple and makes a very nice Korma :)
http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html)
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder accross the curry rather than 'dumping' it in one spot.
Condensed milk!! :o Banoffee korma?
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If you don't like the graininess then use coconut-milk powder or a block of coconut cream. You are actually using coconut flour and not ordinary desiccated coconut aren't you, as that will definitely be grainy?
I actually,use coconut powder (trs) but surely desiccated is even grainier than flour ? Another thread mentions this and refers to milling desiccated to make powder (finer).
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Like SS I would go for using cream coconut block you also get a more intense flavour (IMO) from block and could probably do 8 to 10 ten curries from one 200g block (63p from your local Asian grocer).
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Thanks guys. I used creamed coconut for the first time yesterday in my ceylon, so I'll definitely use it this time too. This will likely help with getting less grainy, but I'll still have to stir in almond powder to balance out the coconut flavour
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Block defo smoother
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Try this Korma recipe posted by George,very simple and makes a very nice Korma :)
http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html)
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder across the curry rather than 'dumping' it in one spot.
Condensed milk!! :o Banoffee korma?
Banana in Carnation Condensed Milk ? ??? Don't think so.
Carnation Condensed Milk.
Made with just two ingredients, fresh whole milk and natural sugar.
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Try this Korma recipe posted by George,very simple and makes a very nice Korma :)
http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,312.0.html)
I use condensed milk rather than evaporated milk + sugar.
Sprinkle the powder across the curry rather than 'dumping' it in one spot.
Condensed milk!! :o Banoffee korma?
Banana in Carnation Condensed Milk ? ??? Don't think so.
Carnation Condensed Milk.
Made with just two ingredients, fresh whole milk and natural sugar.
And the rest of the quote from the Carnation website :
Made with just two ingredients, fresh whole milk and natural sugar, Carnation Condensed Milk makes it quick and easy to create irresistible sweet treats from creamy cheesecakes to Millionaires' Shortbread.
Banoffee was just a joke, but sweetened condensed milk in a savoury recipe?
Evaporated milk is used as a cream subsitute and suits a Korma perfectly.
I remember standing in the queue at the checkout of the Old Safeway store in Wimbledon before the town was completely rebuilt, sometime in the 70's. Standing two places in front of me was a chef from the curry house across the road. He was buying about 30 tins of evaporated milk! :o
As I watched him cross the road heading towards the restaurant i thought, "oooh, i wonder what thats for?" :P ;D
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DP,As George says in the Korma recipe he adds sugar and salt to taste.
I have made the Korma in Georges recipe using evaporated milk and without sugar it tastes rank ! :P
approx two tablespoons of sugar are needed (and t/a video's show using sugar in their Korma recipe's) so Carnation condensed milk which is already sweetened is perfect for the job.
Any t/a Korma I have had could never be described as ' savoury ??? ' creamy,sweet and nutty yes :)
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Julians C2GO recipe never fails :) Since I've been using this the missus thinks I'm a genius :D
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Julians C2GO recipe never fails :) Since I've been using this the missus thinks I'm a genius :D
I agree. C2G is fairly straight forward. I just made the korma and here's what I did (and it worked quite well, but the color was darker than the pure C2G method)
Ingredients:
taz base
portion for 2 persons
1.5 to 2 tbsp of coconut block cream
2.5 tbsp of almond powder
3 tbsp of coconut milk (the watery bit)
2 tbsp of jaggery goor (grounded)
Method:
Throw a ladle of base into a frying pan on mid-high heat until reduced, scrape the bottom/sides
throw in a tbsp coconut block
add the second laddle, let it cook for a little while on mid heat
add the grounded almonds, stir well
add the precooked chicken (I used C2G's method)
add the the second tbsp of block coconut
add the jaggery goor
add a few squirts of milk coco water (2.5-3 tbsp, or to taste)
mix well and let it cook for 1-2 mins on medium-high heat
Serve
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the color was darker than the pure C2G method
You don't seem to have added any cream which lightens the korma a lot and which is used in most BIR versions.
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the color was darker than the pure C2G method
You don't seem to have added any cream which lightens the korma a lot and which is used in most BIR versions.
True, generally adding coconut flour and almonds and the coconut milk does the trick. I don't really like cream in my curries though :)
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I agree with the carnation condensed milk tip - makes a korma absolutely spot on! As good as the best restaurant korma.
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Hey, gagomes!
You could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)
Greetings!
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Hey, gagomes!
You could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)
Greetings!
Danke Chonk! ;-)
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You could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)
The French call it a roux, and it most certainly works. I think Axe suggested the same idea earlier in the thread.
** Phil.