Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on August 12, 2011, 11:32 AM
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Hi All
A Classic Indian Restaurant Curry
Korma is a very mild dish prepared with sultanas and cashews, with a greater use of fresh cream and coconut.
A lot of BIR/Ta's garnish the dish with a few sultanas and cashews or maybe almond flakes.
I prefer to cook the garnish, but its optional if you want to try the recipe. I usually add G&G
paste, but I forgot in this video.
"http://player.vimeo.com/video/27542257?color=ff9933&autoplay=1"
KORMA SAUCE
What you need
2 tbs Butter Ghee
1 tbs Golden Sultanas
1 tbs Cashew Nuts
4 tbs Coconut Flour
1 tbs Almond Powder
2 tbs White Sugar
A pinch of Salt
250ml Single Cream
How I do it
Melt Ghee in your pan on medium heat.
Add 1 tsp G&G paste, (optional) saute for 30secs
Add Sultanas and Cashews, the Sultanas will absorb the ghee
and swell up and become plump and juicy, about 30secs.
Add qtr of your warm base gravy and stir/mix well.
Add Coconut, Almond, Sugar and half the cream and mix well and cook
on medium heat for 5-7 ish mins, gradually adding the remainder of the warm base gravy
and cream.
Taste as you go, If you like a very sweet korma, just add more sugar to suit.
or use some Jaggery or Honey.
I always add a pinch of Salt, while cooking, even in a Korma.
N.B.
Coconut flour has a subtle taste of real coconut, just like tinned coconut milk.
If you like a more intense manufactured coconut flavour, (like Bounty Bars)
use pure creamed coconut (KTC) and for an "Old School" Korma,
use (Carnation) evaporated milk, instead of cream.
Quite a few calories in this one girls!
cheers Chewy
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Nice one Chewy - cracking video.
What sort of pre-cooked chicken would go in a Korma (would tikka be used)? I don't eat Korma nor do I cook them but they are obviously popular, so it's a good one to have in your arsenal.
Also, does anyone know the difference between desiccated coconut, coconut powder and coconut flour?
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Nice one Chewy - cracking video.
What sort of precooked chicken would go in a Korma (would tikka be used)? I don't eat Korma nor do I cook them but they are obviously popular, so it's a good one to have in your arsenal.
Also, does anyone know the difference between desiccated coconut, coconut powder and coconut flour?
Hi ramirez
Glad you liked the Vid ;)
Any precooked chicken or meat, the dye from tikka can effect the final colour of the dish.
On the Coconut issue: It's all about texture.
1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.
Hope this helps
cheers Chewy
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Hi Chewy,
Another brilliant video mate.
Just a bit confused with regards to the coconut element though. On your video the ingredients list states 'creamed coconut' which to me, is the block. However, your ingredients list below states 'coconut flour'. What did you actually use in the video? It looked like crumbled creamed coconut.
Just on other note, please guy's, lets not get into the whole 'what is coconut flour' debate. It's been done to death over and over and over and over.............. ;D
Ray :)
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Hi Chewy,
Another brilliant video mate.
Just a bit confused with regards to the coconut element though. On your video the ingredients list states 'creamed coconut' which to me, is the block. However, your ingredients list below states 'coconut flour'. What did you actually use in the video? It looked like crumbled creamed coconut.
Just on other note, please guy's, lets not get into the whole 'what is coconut flour' debate. It's been done to death over and over and over and over.............. ;D
Ray :)
Thanks and well spotted Ray
Yeah, it was the end of a packet of creamed coconut I had at hand.
And after all I am a bit old school ;D
p.s. If anybody has any nut allergy's. Don't eat this ::)
cheers Chewy
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Hi Chewy,
Thanks for clearing that one up mate. If I'm being honest, I've always had my best results making Korma with creamed coconut than flour but I was never convinced that it was a genuine BIR ingredient down to the expense.
Did/does the BIR's that you frequent use creamed coconut Chewy?
Cheers Bud,
Ray :)
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Hi Chewy,
Thanks for clearing that one up mate. If I'm being honest, I've always had my best results making Korma with creamed coconut than flour but I was never convinced that it was a genuine BIR ingredient down to the expense.
Did/does the BIR's that you frequent use creamed coconut Chewy?
Cheers Bud,
Ray :)
Hi Ray
Right again mate, Coconut Flour mainly for Korma's, but they do use the creamed coconut
in more pricey dishes and again it depends on the Chef and his recipe's.
cheers Chewy
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Just on other note, please guy's, lets not get into the whole 'what is coconut flour' debate. It's been done to death over and over and over and over.............. ;D
I understand that you may feel that it's been "done to death", Ray, but I, and I'm sure many others, are not as clear (as you seem to be) on the "debate"......hence it's still worth debating, IMHO.... ;)
Here is a link to one such "debate" (to answer Ramirez's question...but with no real, satisfactory, conclusions IMO) for those that might be interested: http://www.curry-recipes.co.uk/curry/index.php?topic=4348.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4348.0)
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I've just made today a Chicken Korma for my daughter who now won't eat it from a BIR anymore as she say's none of them can make it the same...
I always use Coconut Milk Powder for mine, and I add 1 tsp of Turmeric powder to make it yellow as all Korma's in the South of England are yellow and I've never seen down here any sight of Sultana's or Cashew Nuts, as previously stated I think it must be a regional thing, but would like to hear from anyone in the south who has had Korma down here and found such ingredients in their dish :)
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I've just made today a Chicken Korma for my daughter who now won't eat it from a BIR anymore as she say's none of them can make it the same...
I always use Coconut Milk Powder for mine, and I add 1 tsp of Turmeric powder to make it yellow as all Korma's in the South of England are yellow and I've never seen down here any sight of Sultana's or Cashew Nuts, as previously stated I think it must be a regional thing, but would like to hear from anyone in the south who has had Korma down here and found such ingredients in their dish :)
I'm with you on this one my friend, I live in the South West and never seen sultanas or cashews in Korma
HS
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1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.
Thanks Chewy. Where does 'coconut powder' fit into the above?
EDIT: don't worry - having just tasted some coconut powder, it is clearly the same thing as coconut flour. Cheers.
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1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.
Thanks Chewy. Where does 'coconut powder' fit into the above?
Sorry Ramirez, I was typing a bit quick as I have a Mega Chilli on the stove at the moment, but I should have said, Maggie Coconut Milk Powder, that is what I use :)
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CA,
I understand that you may feel that it's been "done to death", Ray, but I, and I'm sure many others, are not as clear (as you seem to be) on the "debate"......hence it's still worth debating, IMHO....
I hear ya brother but Chewy explains what HE is refering to with regards to coconut flour, so I would suggest anyone trying this recipe goes with that or indeed, creamed coconut, as Chewy uses as an alternative.
Ray ;)
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I've never seen down here any sight of Sultana's or Cashew Nuts, as previously stated I think it must be a regional thing, but would like to hear from anyone in the south who has had Korma down here and found such ingredients in their dish :)
I've had dozens of BIR chicken kormas in various cities throughout England over decades, and I've never, ever been aware of any sultanas, unless they were pureed, perhaps. I doubt if cashew nuts are included, either, due to the additional cost for what's normally quite a low cost dish. That's not knocking this recipe, though. It might be a superior recipe.
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Where as I've seen plenty of restaurant Korma's using both sultanas and cashew nuts. Not so much these days though but certainly in days gone by!
Ray :)
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i have not seen sultanas in except one place i used to use that done a special korma with the sultanas, almond flake garnish, more texture to the coconut flavour.
in my korma i use half a tbsp cashew and half tbsp almond, ground. this acts as both a thickener and gives a lovely, mild nutty flavour :)
Barry
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Hi All
Regional differences abound, and like Ray mentioned, recipes and methods have changed over the years.
I wonder what other ingredients Mogul dishes haven't got in them anymore, especially down south.
Kashmir was cooked with cashew, banana and some places used Lychee's
Malayan was cooked with banana and pineapple,
Be interesting to know what people are missing out on these days
cheers Chewy
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Chewy yet again you've done a cracker of a video - you are defo the James Cameron of CRO!
Just to pitch into the sultanas, cashews etc. debate I pulled these descriptions off the menu of a restaurant that has been going in Dundee for at least thirty years - here are there Korma variations from their "house specials" part of the menu:
Kashmiri Korma (mild)
Prepared in a rich cream sauce with bananas and pineapple.
Lahori Korma (mild)
Prepared in a rich creamy sauce using fresh cream, honey and almond flakes.
Mughlai Korma (mild)
Cubes of chicken and lamb tikka cooked with fresh cream and almond powder.
Parsee Korma (mild to medium)
In a rich, pleasant, sweet and sour sauce.
Mirch Korma
Cooked in fresh cream with green peppers, green chillies, nuts and herbs.
Lastly, I loved your pan - ideal size for a one portion curry - where do you get them from Chewy?
PS I always use creamed coconut!
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Thanks Stephen
I'll have to do a 3D Vid or a Blue Curry next.
Fantastic feedback on the regional Korma variations (Thought I was going NUTS for a moment)
The Mirch Korma looks interesting, I might give that go, just to see if it works.
The new pan, just getting some supplies at local asian supermarket and there it was waiting for me.
I had to look twice at the price, at only 5.99 gbp and it works a treat on this rubbish designed hob.
My Meyer 22cm tends to tip off the rack, if I'm not careful. So I'm a happy pan man again!
cheers Chewy
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Hi Stephen,
I have the same pan as Chewy, also only paid 5.99 GBP. Fantastic pan, big enough to let you have a good thrash about but no too big that it makes you curry look lost!
Ray :)
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cheers guys I'll have to check out the pans in local asian grocers and I look forward to the blue curry - Chicken Avatar perhaps? Almost sounds authentic!
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Stephen, I recon I have enjoyed a few kormas myself in the BIR in Dundee, nice memories. I have many connections to the City and more than a few folks I could enjoy getting round a table with up there.PP