I just thought I would add my own Korma recipe, I usually enjoy a Korma after eating spicier curries all week.

Large tin evaporated milk, same amount of curry base/ gravy -  have made this with various bases, and it turns out great with most.

Coconut FLOUR - not desiccated, creamed or milk. To me the coconut flour is crucial to get the classic restaurant taste, and was discovered in my few weeks delivering curries in my student days (along with evaporated milk and not cream).

Ground almonds

Sugar


Just heat up the curry gravy, add  the evaporated milk, add a heaped desert spoon of ground almonds, a heaped deserts spoon of sugar, and add enough coconut flour to give the desired consistency - I use quite a lot and just tip it in until it is Korma sauce consistency.

The key is adjust to taste, add a bit more or less until it tastes like your favourite Korma.

That's it. Add whatever you want to it then.