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? Are there any other recipes that give exact quantites etc for a restaurant standard Korma?

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