Topic: Korma

[Garp]

Saturday is usually curry day for me - went for a wee Korma today, based (mostly) on CA's below

http://www.curry-recipes.co.uk/curry/index.php/topic,3975.0.html

It turned out lovely ....at least to me and Mrs G and Son of Mrs G.

Here is it bubbling in the pan (I like lots of sauce)

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And now on Mrs G's plate (obligatory paratha included)



And a little close-up for effect



All in all, a great wee dish - thanks to CA for original post. I'll make it again for sure

[curryhell]

You sure that isn't from the local TA ?   ;D  It certainly has the BIR stamp all over it.  Well done on a good job 

[Garp]

Cheers bud - all my own work.... with the help of you guys.

Having fun learning the BIR way, and enjoying the taste............

[Kashmiri Bob]

Very, very nice Garp.  A bit lumpy in the close-up pic, perhaps, but no worries.  The rice however does appear to need work.

Rob 

[Garp]

Oh, you're so picky Rob...lol.

I'm so used to making tradional Indian (and always made thinner sauces) that, maybe now, I am verging on the thick side.

But the lumps are probably chicken.

As for the rice - no excuses

[Garabi Army]

Nice one. The picture of yours looks far better than CA's original recipe 

[Stephen Lindsay]

That looks like a Korma amongst Kormas Garp!

[Edwin Catflap]

Hi Garp

Looks brill, I always sieve the coconut and almond powder In CA's recipe and use the back of a spoon to push any lumps through. I usually get left with 1/2 tsp of stubborn bits which I bin so my sauce ends up lovely and smooth.

Good work Garp

Ed

[Garp]

Thanks folks.

I used a piece off a block of creamed coconut and ground almonds. I think, if there is any lumpiness, which there certainly wasn't in the mouth, it probably came from my base, which maybe needed more blending.

Anyway, it's all part of the learning process, but I'd make it again exactly the same

[Aussie Mick]

Nice one Garp.

Looks bang on to me mate.