Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Korma => Topic started by: Antoneath on October 10, 2005, 12:23 AM
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This recipe is a bit vague but try it and you'll agree that this sauce is EXACTLY like the real thing.
This is how I make a Kurma sauce - compliments of my local takeaway. First make up your base sauce (plenty on this site) then heat (fry) 2 or 3 ladels of this sauce with a little oil in a wok or similar. I then add desicated coconut or sweetened coconut (to desired amount) with a teaspoon (5ml) of cinammon and 4-5 cardamom pods. Let it heat up until almost bubbling, then add the all important 'secret' sweet ingredient which is sweetened condensed milk to the desired sweetness. Then when that has heated through for a few minutes, add the cream (I use single) then turn down the heat and simmer for about 10 - 15 mins. Done. Don't forget to add a little water if it gets a liitle dry.
Please do try it. I think you'll find this sauce tastes as good as ANY takeaway.
Cheers for a great site
Antony :0)
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Thanks Antoneath, I'll give that a go soon
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hi guys/ girls
(woodpecker in disguise) thought i would throw something else into the mix, i also have a recipe for chicken korma from that dam Rajver again ;) again i will post as soon as i have written it up.feeling a bit low got a cold( feeling like a curry with lots of green chillies :))
will post soon
gary
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This recipe is a bit vague but try it and you'll agree that this sauce is EXACTLY like the real thing.
Antony
Thank you for this recipe. It looks like it has real potential, given my success with an earlier recipe posted by Ghanna, based on evaporated milk. I look forward to trying your recipe with condensed milk.
Regards
George
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Cheers Anthony, that looks very promising!
I wonder if this sauce method can be adapted to produce a restaurant 'tikka masala' sauce, which apart from the deep red food colouring is very similar to a korma sauce but with a little more spice and heat. The masala sauce around here is the same everywhere, very coconutty and fairly sweet. My daughter is addicted to the stuff!
Any ideas from anyone please? :)
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Nessa
There are several specific recipes at this forum for CTM. It's a different recipe to korma but, of course, all these BIR curries have the common element of base sauce. Some people say it's easier to match CTM and korma to the restaurant taste, than it is with madras and other dishes. That's lucky, because they're my favourites!
Regards
George
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Cheers George, I'll have a look around again. I'm usually quite dismissive of CTM recipes as I've never found one that's anything like the restaurant sauce in any way. Please do share if you've tried one that's close!
:)
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Ive just had a look round and unless Ive missed it I can't see a CTM recipe under the BIR recipes section that uses a base sauce.
I make it occasionally like this,
Heat oil, add tsp of g&g puree & mix in, add a tsp of tom pure & mix in, add a heaped tsp of spice mix and a level tsp of tandoori masala, you can add chili powder here to taste but hardly any if you want it to be BIR style.? Fry the spices for a minute or 2 then add a ladle of gravy\base sauce mix in, add another 2 ladles of gravy stirring in one at a time.? Add your precooked chicken tikka, desert spoon of sugar, and a chunk of creamed coconut about 2"x 1" or more if you like it nutty mix this all in.? After a couple of mins take of the heat and gradually stir in some single cream carefull not to curdle it.? Then add a couple of drops of red food coloring for that radioactive BIR appearance stir in and wack back on the heat for a couple of mins, serve and garnish with some fresh coriander?
This one always goes down a storm when I make it, I will type up a proper recipe with quantities when I get home and post to the recipe group? ;)
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Sorry, if there are fewer CTM recipes here than I expected or recalled. I made a note of one approach which Steve E had closely observed at a take-away. This included: "then 2 ladles of very thin greenish yellow gravy that's simmering on the cooker". I assume that's base sauce, or a version of it for CTM, perhaps. Re-finding things on this site is an inevitable challenge, as the volume of contributions goes up and up. For example, here we are discussing CTM - and why not - in the middle of a thread entitled "Kurma Sauce". In six months time we will have forgotten!
Here'a another recipe/thread on CTM, under CK's index. It includes "about 1/2 cup Curry Base Sauce".
http://www.curry-recipes.co.uk/curry/index.php?topic=204.0
Regards
George
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Oops didn't spot that the base in that one, at a glance I thought it was authentic? :-[
Its surprising though that we don't have more recipes for a BIR CTM on here?? I will try and get mine up tonight.
Re-finding things on this site is an inevitable challenge, as the volume of contributions goes up and up. For example, here we are discussing CTM - and why not - in the middle of a thread entitled "Kurma Sauce". In six months time we will have forgotten!
This is a problem but as long as any recipes that come out of any given thread are posted to the relevant recipe group, as well, they should be indexed and find"able"
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Here is the CTM recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=539.0
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Cheers Anthony, that looks very promising!
I wonder if this sauce method can be adapted to produce a restaurant 'tikka masala' sauce, which apart from the deep red food colouring is very similar to a korma sauce but with a little more spice and heat. The masala sauce around here is the same everywhere, very coconutty and fairly sweet.? My daughter is addicted to the stuff!
Any ideas from anyone please? :)
when i saw my vindaloo cooked(still typing up) the chef was also doing one of the " sitdowns" a dish which after i said is that a korma he said no chicken pasanda (made using chicken tikka?) he showed me 2 10 litres tubs on the bottom shelf just behind him when cooking he said they were (the lighter one) pre-made korma sauce ( may be the wrong word to use) because it looked more like a paste (looked alot like lard) and the other he said was a masala sauce which was a deep rich reddy?orange colour. he used the korma paste in the pasanda. so maybe they use a combination of the 2. it would make alot of sense for the restaurants to do this as it is all about producing the food quickly. by the way he gave me his recipe for korma he uses coconut powder! and not coco- block.
well i hope this helps alittle ;)
regards
gary
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Hi Woodpecker21
This red paste stuff has been mentioned before by several people. Is there any chance you could get some more info on this and the korma paste?
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This recipe is a bit vague but try it and you'll agree that this sauce is EXACTLY like the real thing.
Antony
Thank you for this recipe. It looks like it has real potential, given my success with an earlier recipe posted by Ghanna, based on evaporated milk. I look forward to trying your recipe with condensed milk.
Regards
George
Beware though George, condensed milk is probably the sweetest thing on the planet! I tried making Kurma with evaporated milk, but I found that I had to add too much sugar to it. Condensed milk is DEFINATELY the one to use.
I'm not a Kurma lover myself, but my girlfriend absolutely LOVES my Kurma sauce. I'm a Chilli Balti lover, so if anyone knows of a really good recipe for that one, please post for me...my local takeaway won't show me that one.
Cheers all
Antony :0)
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I wonder if this sauce method can be adapted to produce a restaurant 'tikka masala' sauce
recipe
or korma he uses coconut powder! and not coco- block.
regards
gary
Hi Gary
? ? ? ? ? I've posted my chicken tikka demo and they used coconut powder mixed with sugar in that.
I always thought they used the block
Thinking about it, I can't remember seeing coconut block at any of my demos.
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Thanks for the ctm suggestions everyone, and apologies for derailing a korma thread! (I do think the 2 dishes in a restaurant are so similar though).
I'm inclined to think that the ctm sauce could possibly be bought ready made from a supplier due to it being absolutely identical in almost every restaurant, no variations.
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I'm inclined to think that the ctm sauce could possibly be bought ready made from a supplier due to it being absolutely identical in almost every restaurant, no variations.
I agree that they are all very similar but I bet it's because they all use the same basic recipe, rather than by using a bought-in sauce. I've seen them make chicken korma from a bit of this and a bit of that, including base sauce and cream, added to the frying pan in take-aways with open plan kitchens.
Regards
George
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I've been a regular reader of this site and i'm always experimenting with bits and bobs on here, but I have to say that I was so impressed with this recipe for Korma that I can't stop making it.It's so authentic.
I have been using chicken but I managed to get hold of some raw prawns today so guess what?, it's prawn korma tonight for me and the family!!! each time though I have used the garam masala I had made up and it did have hot chilli in it but I think its quite nice being hot and sweet.So cheers for that I,m not sure the family would agree but at least the prawns will be a pleasant change for them.Mel.
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I forgot to say I added the garam masala ( a tsp) when I fried up my base sauce.
mel
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Hi All,
This an interesting breakthrough in my opion,having read the korma recipe I experimented
using the following criteria
1 chicken korma sauce and masala sauce are very similar in taste so
2 dissolved one inch block of creamed coconut in hot water added 1 teaspoon of sugar
3 added 1/2 teaspoon chili powder and 1/2 teaspoon garam masala
4 tiny amount red food colouring and mixed all thoroughly into a red paste(so similar in looks to the bir one I had observed).
5 oil in pan fried garlic puree until light brown
6 Added red paste fried for 5 mins
7 Added base sauce to amount desired simmered 10 mins
8 finished off with dribble of condensed milk
Closest I have got ctm
Steve e
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Hi All,
Meant to say in previous post has anyone noticed a distinct flavour of star anise in the base
of your local bir.
steve e ::)