If you use condensed milk, you won't need to add any sugar. Condensed milk is the sweetest thing on the planet imo. ;0)
Antony :0)
Antony :0)
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#2
Madras / Re: Prawn Madras & Chicken Balti demo
October 21, 2005, 08:24 PM
Hi Pete.
Is this Kris Dhillon curry base called 'The Curry Secret'?
Cheers mate.
Antony :0)
Is this Kris Dhillon curry base called 'The Curry Secret'?
Cheers mate.
Antony :0)
#3
Korma / Re: For Kurma Sauce Lovers.
October 14, 2005, 11:13 PMQuote from: George on October 10, 2005, 08:42 AMQuote from: Antoneath on October 10, 2005, 12:23 AM
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)
#4
Korma / For Kurma Sauce Lovers.
October 10, 2005, 12:23 AM
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)
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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