Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Curry King on April 18, 2005, 05:00 PM
-
Hi all,
Has anyone got a tried and trusted BIR Korma recipe?
Cheers
cK
-
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
-
No spices at all? be honest I don't eat it so will be hard to compare to what it shoud be.
-
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
-
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
-
Hi , Stephen west
Thank you for starting posting
All of us want to make it a great site .
Cheers
ghanna
-
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
-
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 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
-
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.
-
Korma
It is one of the quickest curries to make in the restaurant kitchen.
If the curry gravy is really nice (like the one I was sold) then Ghanna's recipe would be brilliant, even without whole spices.
-
Hi,
Ok, first of all, I am afraid I do not like spicy food, yeah, yeah I know, but it's just one of those things, anyway I do love Chicken Korma in BIR, can't get enough of it, though I have 2 questions, and sorry if they have appeared before somewhere, firstly :-
How do you make the curry gravy? Or if you can't make it where do you buy it?
And secondly
When I had a Korma the other night you could taste a very sweet taste to it, anyone know what would create that really sweet taste?
Anyway, I am so glad someone came up with this site, I have been searching for something like this for years.
Thanks
Jon
-
Hi Jon,
Have a look under the curry sauce group here: http://www.curry-recipes.co.uk/curry/index.php?board=2.0
Theres stacks of curry gravy recipes.
-
Hi,
Many thanks will do, sorry for not responding earlier, I thought I would receive an email when someone responded but I didn't, will try and keep checking back more often.
Thanks Again
Jon
-
Yeah keep checking back as theres usualy some new recipes and tips from chefs ;)
-
Cool, will do.
Out of interest is there any of those curry gravys you would recommend for Korma? Like I said spicy/hot food is not my thing, but I could eat Korma 7 days a week, so I was wondering what would be the best one for the Korma recipe?
Thanks
Jon
-
Hi Jon,
I personaly use this one:
http://www.curry-recipes.co.uk/curry/index.php?topic=179.0
This one is here is also very good:
http://www.curry-recipes.co.uk/curry/index.php?topic=3.0
But you could try any of the gravy recipes on there that don't add chili, most of them are very similar with only slight additions or spice variations.? Best thing to do is try a couple and find one you prefer as I don't think there is one "correct" gravy recipe, like the restaurants they vary from chef to chef.
Cheers
cK
-
Excellent, thanks for your time :)
Jon
-
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
Hi all,
Going to be trying this for the first time today!! Is there any cjance someone could expand on the quantities of each ingredient please???!!!
Cheers
Dazza
-
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
Hi all,
Going to be trying this for the first time today!! Is there any cjance someone could expand on the quantities of each ingredient please???!!!
Cheers
Dazza
Can anyone help with the quantities? Cheers, Dazza
-
Hi Daz,
In short we dont know, it was Ghannas recipe and she mysteriously disappeared from the forum a while ago, heres my best guestimate
Assuming this is a portion for 2
Curry gravy - probably 1 ladle, normally for 2 you'd add 2 (depending on ladle size), but with this recipe there is plenty of other fluid
Evaporated milk - Hmm about 4 TBSP I reckon
Creamed coconut - About 1 TBSP (maybe 2)
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut ) - 2 TBSP ground almonds
Pre-cooked chicken ,meat ,prawns ,or defrosted vegtables . - Up to you ;D
-
Hi Daz,
In short we dont know, it was Ghannas recipe and she mysteriously disappeared from the forum a while ago, heres my best guestimate
Assuming this is a portion for 2
Curry gravy - probably 1 ladle, normally for 2 you'd add 2 (depending on ladle size), but with this recipe there is plenty of other fluid
Evaporated milk - Hmm about 4 TBSP I reckon
Creamed coconut - About 1 TBSP (maybe 2)
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut ) - 2 TBSP ground almonds
Pre-cooked chicken ,meat ,prawns ,or defrosted vegtables . - Up to you? ;D
Thanks Mark. Just a bit wary of ruining an entire meal? :o Are there any other recipes that give exact quantites etc for a restaurant standard Korma?
-
Hi Mate,
There are more on this site and Ive read a few over the last year or so, I guess most are posted here : http://www.curry-recipes.co.uk/curry/index.php?board=3.0
cheers
-
hi Curry King Ive wathed them prepare a mix to make corma as quick as posible and this is what I saw st Ivels single cream I prehaps would use quater of box for a few. Add to a basin the cream now add a teaspoon of garlic puree a teaspoon of ginger puree, a table spoon of almond powder two table spoons of caster sugar, and then just add coconut powder to get a solid type of concistency stiring it all in. just add to your curyy when cooking,not all lol but tasting till you are happy.Hope this helps TERRY
-
I gave this a shot at the weekend. Not my kind of curry by a long shot but the recipe is bang on the mark. The gf loved it 8)
(http://www.curry-recipes.co.uk/curry/gallery/3840_17_12_07_12_30_01.JPG)