The pictures above seem to be red-"X"d for me....

Andy

Sorry George, I am new to this forum & still finding my way around.... I have only seen one MarkJ base and assumed you used that one!

My bad (as the yanks would say) :

I ordered "the" book the other day: "The Curry Secret" by Kris Dhillon & I see her curry sauce uses.... 1 tin of Tomatoes... Her base is the only one detailed in her book and is used throughout for all recipes that call for a curry sauce (base).

To me, a tin of Toms in a base does provide quite a dominant flavour and for that reason alone I was thinking that a base that called for the use of this much toms would therefore not be used for Korma.

However, what is a "Korma":  Slowly braised dishes often featuring yoghurt.
No mention therefore of any Tomatoness or indeed heat! In otherwords, my aversion to use tomatoes is just a matter of my personal taste....

If you think that is a lot of lemon juice then perhaps it may be so... experiment then if I were you perhaps and don't just bung the whole lot in?

Andy

Hello George...

This is how I created a Korma.... Pretty bloody simple really!

Korma (For 2 persons)
Garlic Paste, Creamed Coconut (1? length cut from the block), Ground Almonds ? 1 tbsp, Flaked Almonds, Sunflower oil ? 3 tbsp, Lemon Juice ? 1 tsp, Double cream ? 2 tbsp. Water.
Black Pepper ? 1/4 tsp, Garam Masala? 1 tsp, Ginger ? 1 tsp, Coriander ? 1 tsp.

Base made from this thread:
http://www.curry-recipes.co.uk/curry/index.php?topic=674.0

Pre-cooked chicken
Oil ? 4 tbsp, 1? depth of boiled water.
cinnamon stick ? 1?, Cloves ? 6, Crushed Green Cardamom pods ? 3, Bay leaves - 2, Turmeric ? 1 tsp, Curry Powder ? 1tsp Lemon Juice ? 1 tsp, Garlic Paste - 1 tbsp, Yoghurt ? 2 tbsp.

Gently fry spices for about 1 min and then simply bung everything in a saucepan, bring to the boil & add Chickem (up to 1Kg), cooked covered for 20mins.

Method:
Gently fry garlic for about 1 min, add spices and some water cook for another min & then everything else, stir until creamed coconut melts then finally stir in the base & pre-cooked chicken.

Notes
I did not use condensed milk. I have no comment on this as I have never tried it. You may want to add Methi Leaves to cut down on the next day's wind... (ahem). :-X

I also see that MarkJ's curry base on the whole differs from the one I used for my Korma i.e Darth's BIR recipe in so much as MarkJ's uses a full tin of chopped tomatoes and Darths does not: I personally would not have said that a Korma would have had any tomatoes in it (be it in the base or otherwise). Hell, I could be wrong as I have not actually tried MarkJ's base to make a Korma, I am just speaking from general (pre cr0) experiences.

I would of course say that MarkJ's base is definately suited for a Tomato Khorma dish.

I eagerly await educating!  ;D

Yes to the Black Cardamom, you're the 2nd person to spot that.

The one on the far right has been ID'd as mace by haldi, & a Google image search confirms that it does look very similar so Mace it is I reckon!

Their Hyderadad Lamb Korma went something like:

Shed load of thinly sliced onions (Spanish as far as I could tell) frying away in loads of oil (colouration of Sunflower oil) - absolutely swimming in the oil. Then that tray of spices got chucked in & stirred about followed by lamb, literally "slow cooked on the bone" (for I guess about 10 to 20 mins).

Chilli Powder, Turmeric & salt was then added followed by a huge slab of Garlic & Ginger paste. It was then cooked for 1/2 hour before serving.

Viola! Hyderadad Lamb Korma. If you can, watch that episode.... Observations & comments please!

Andy

Name the spices!!!
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.



Left to right:

1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)

Cheers,

Andy