I agree with the carnation condensed milk tip - makes a korma absolutely spot on! As good as the best restaurant korma.

Hey, gagomes!

You could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)

Greetings!

Quote from: chonk on February 16, 2013, 04:23 PM
Hey, gagomes!

You could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)

Greetings!

Danke Chonk! ;-)

Quote from: chonk on February 16, 2013, 04:23 PMYou could also try to stir-fry the flour in hot ghee, the coconut fat, butter or any other fat first, pouring some cold liquid (water) into it, and let it cool down, before using. Here in germany, we call it "Mehlschwitze". Never tried it myself, but heard it works ,)

The French call it a roux, and it most certainly works.  I think Axe suggested the same idea earlier in the thread.

** Phil.