Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Onions on November 14, 2020, 12:20 PM
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In a nutshell
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Onions - in the 1980s I ordered kormas quite a lot, simply because I enjoyed the taste at that time. Occasionally, I would order a lamb passanda (never chicken) and the sauce seemed like a superior version of a korma. I guess it may have been due to a bit of red wine and possibly some flavour leeching from the lamb. The last passanda I enjoyed was in August this year during the eat out offer. The sauce was very tasty but I couldn't guess how they'd made it. I bet their korma wouldn't have been as good.
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Sultanas have no place in a curry - but that's only my opinion.
That takes me back to the early 80's when chippies and canteens were making a sauce with uncooked spices (particularly turmeric) and throwing in sultanas. Put me right off curry for a while.
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Sultanas have no place in a curry - but that's only my opinion.
I agree. I don't remember every coming across a sultana in anything I've ever ordered at a BIR.
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Onions - in the 1980s I ordered kormas quite a lot, simply because I enjoyed the taste at that time. Occasionally, I would order a lamb passanda (never chicken) and the sauce seemed like a superior version of a korma. I guess it may have been due to a bit of red wine and possibly some flavour leeching from the lamb. The last passanda I enjoyed was in August this year during the eat out offer. The sauce was very tasty but I couldn't guess how they'd made it. I bet their korma wouldn't have been as good.
Alcohol is certainly something I don't think I've ever come across in a BIR, so I agree it must make a definite change to the usual korma (cream, coconut?) flavour, and as you say, lam is always going to be a flavour in its own right compared to (at least breast of) chicken. Still, sounds interesting; I'll look out for recipe(s) and give ut a go.
Sultanas have no place in a curry - but that's only my opinion.
I agree. I don't remember every coming across a sultana in anything I've ever ordered at a BIR.
I've come across a paste of sultanas in a curry recipe before-for sweetness-possibly even on here? But I agree, it's a little bit 70s vesta curry. Remember what Swiss Toni (https://en.wikipedia.org/wiki/Swiss_Toni) says...
The seventies: when curries had raisins in and women stayed married
(https://i.ibb.co/fd7ZxFd/swiss-toni.jpg) (https://ibb.co/HTQRH4T)
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Sultanas are usually used in Peshwari Naan?
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Sultanas are usually used in Peshwari Naan?
Welcome to the forum. Yes, I have seen sultanas included (whole) in recipes for Peshwari Naan but have never come across a sultana on frequent occasions when I have ordered that naan. I guess it's possible BIRs puree the paste, and it wouldn't be obvious if sultanas are included or not.
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To me, in BIR terms, a Pasanda is a pimped up Korma. Like the traditional, home-cooked Korma, the home-cooked Pasanda is quite different from the BIR version, as it is slowly cooked, thinly sliced meat.