Here's how my local take-away Chef prepares his korma paste.It's quite simple to do,and although I know korma is not everyone's favourite curry I think it's still good to know how a genuine BIR chef cooks one.The paste itself is really a time saving measure,much like the massala paste I've posted before it saves a lot of time when the kitchen is busy and the chef has a lot of dishes to cook at once.

First in a pan he puts in 8 chef spoons of butter ghee and then adds 1 chef spoon of ginger/garlic paste.Then he takes one of his large empty yoghurt pots and fills it with equal amounts of mango chutney,tinned fruit cocktail,plain yoghurt an a little water.This is blended and then added to the big pot.After cooking this for a while he fills a large empty tomato puree tin with sugar and then adds that together with a carton of UHT cream.He then adds a big tray of mixed coconut flour and almond powder,he said more coconut rather than almond.The last thing he adds is a tablespoon of kewra water and then blends the pot so its's really smooth.Here's how it looks in the take-away....

JB how much almond powder and coconut powder would you say there is in the big tray?
Thanks.

Thanks for posting jb
interesting stuff again
cheers MT

Looking at the ingredients in this curry and the ones in the chicken garam masala it's difficult not to think that they're more like Scottish concoctions than anything you'd normally find south of the border. Does this guy have roots up north perhaps?

Good stuff btw jb, keep it coming.

Another great and informative thread JB, much appreciated.