Quote from: chewytikka on August 12, 2011, 12:29 PM

1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.

Thanks Chewy. Where does 'coconut powder' fit into the above?

EDIT: don't worry - having just tasted some coconut powder, it is clearly the same thing as coconut flour. Cheers.

Quote from: Ramirez on August 12, 2011, 06:04 PM

Quote from: chewytikka on August 12, 2011, 12:29 PM

1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.

Thanks Chewy. Where does 'coconut powder' fit into the above?

Sorry Ramirez, I was typing a bit quick as I have a Mega Chilli on the stove at the moment, but I should have said, Maggie Coconut Milk Powder, that is what I use

CA,

QuoteI understand that you may feel that it's been "done to death", Ray, but I, and I'm sure many others, are not as clear (as you seem to be) on the "debate"......hence it's still worth debating, IMHO....

I hear ya brother but Chewy explains what HE is refering to with regards to coconut flour, so I would suggest anyone trying this recipe goes with that or indeed, creamed coconut, as Chewy uses as an alternative.

Ray

Quote from: 976bar on August 12, 2011, 05:42 PMI've never seen down here any sight of Sultana's or Cashew Nuts, as previously stated I think it must be a regional thing, but would like to hear from anyone in the south who has had Korma down here and found such ingredients in their dish

I've had dozens of BIR chicken kormas in various cities throughout England over decades, and I've never, ever been aware of any sultanas, unless they were pureed, perhaps. I doubt if cashew nuts are included, either, due to the additional cost for what's normally quite a low cost dish. That's not knocking this recipe, though. It might be a superior recipe.

Where as I've seen plenty of restaurant Korma's using both sultanas and cashew nuts.  Not so much these days though but certainly in days gone by!

Ray

i have not seen sultanas in except one place i used to use that done a special korma with the sultanas, almond flake garnish, more texture to the coconut flavour.

in my korma i use half a tbsp cashew and half tbsp almond, ground.  this acts as both a thickener and gives a lovely, mild nutty flavour

Barry

Hi All
Regional differences abound, and like Ray mentioned, recipes and methods have changed over the years.
I wonder what other ingredients Mogul dishes haven't got in them anymore, especially down south.
Kashmir was cooked with cashew, banana and some places used Lychee's
Malayan was cooked with banana and pineapple,
Be interesting to know what people are missing out on these days
cheers Chewy

Chewy yet again you've done a cracker of a video - you are defo the James Cameron of CRO!

Just to pitch into the sultanas, cashews etc. debate I pulled these descriptions off the menu of a restaurant that has been going in Dundee for at least thirty years - here are there Korma variations from their "house specials" part of the menu:

Kashmiri Korma (mild)
Prepared in a rich cream sauce with bananas and pineapple.

Lahori Korma (mild)
Prepared in a rich creamy sauce using fresh cream, honey and almond flakes.

Mughlai Korma (mild)
Cubes of chicken and lamb tikka cooked with fresh cream and almond powder.

Parsee Korma (mild to medium)
In a rich, pleasant, sweet and sour sauce.

Mirch Korma
Cooked in fresh cream with green peppers, green chillies, nuts and herbs.

Lastly, I loved your pan - ideal size for a one portion curry - where do you get them from Chewy?

PS I always use creamed coconut!

Thanks Stephen
I'll have to do a 3D Vid or a Blue Curry next.
Fantastic feedback on the regional Korma variations (Thought I was going NUTS for a moment)
The Mirch Korma looks interesting, I might give that go, just to see if it works.

The new pan, just getting some supplies at local asian supermarket and there it was waiting for me.
I had to look twice at the price, at only 5.99 gbp and it works a treat on this rubbish designed hob.
My Meyer 22cm tends to tip off the rack, if I'm not careful. So I'm a happy pan man again!

cheers Chewy

Hi Stephen,

I have the same pan as Chewy, also only paid 5.99 GBP.  Fantastic pan, big enough to let you have a good thrash about but no too big that it makes you curry look lost!

Ray