Topic: the real base sauce taught by Indian chef

[Curry King]

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[Curry King]

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[Secret Santa]

...Korma, I love them., my wife loves them and my children love them.

No, I'm still not sure, do you like korma or don't you? 

[ronnoc]

i don't know what you have done. your korma dose look to of gone dark. look i don't try to make out i am a wonderful chef. i can make impressive curry's but they never are quite as good as any of my locals even when i bring home all the ingredients from my local and do the same as he. but you all are makeing plenty of curry's that you can use a little of the skills you know best. for instance you spoke of the strong garlic and garam masala at the base stage so have you went wrong there. i have also posted the full chef's sized batch for anyone to do their own calculations before attempting. did you thin out your thickened base.
did you put cream in your Korma? can you make another without the garic as it sounds to me you have bombarded your base with this and garam m.

one last thing he uses probably more oil in his dish stages. it meens you have to look after things a little more but i prefer this. and surely it will not alter taste.

regarding the photo's i will have to make these clearer as they don't fall in order of each step which makes looking a little confusing
ronnoc

[Secret Santa]

Hi haldi and ronnoc.

The thoughts that crossed my mind were:

1. I don't think there should be any garlic added to a korma

2. Being a cream based curry it shouldn't be cooked at high heat like say a madras.

3. If this base is dark then the only way to make a white/yellow Korma like a BIR is to have a large cream to base ratio.

When I think Korma, I think lightly spiced puddle of cream (which is why I don't really  like em), but I reckon if you think that way you're more likely to get a BIR style finish.

What do you think?

[ronnoc]

 i agree with secret santa about the cream. i have had to work out an aprox as he just poured what looked like 1/4 pint from a carton. i don't purchase a korma at all but he just showed me him making another order. so it looked really easy i had a go and have to say the kids said it was the best curry i have ever made. so i sometimes still make it as an extra for them.
ronnoc

[Cory Ander]

Perhaps you have a photo of the Korma you make Ronnoc?

[Cory Ander]

There you go Ronnoc, I've re-ordered the sequence of photos for you.

I hope they are now in the right order? 

[ronnoc]

hi cory. yes that looks much better and easier to follow.
i don't have a photo of a Korma yet. next time i make a curry though i will make one and photo it. it really is the easiest of all in the chefs words and from my own experience. when i have made them they look yellow and as i have seen them. i am not sure what haldi has done with his as it looks redder than the base he made. i don't know how this can happen with the addition of cream and ground almond. another thing that i have found and don't know how any one else thinks. but when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat. i can never be that fast. but a knew method i have adopted is i have my heat up high when frying everything but keep removing from the heat and stirring to prevent burning. add a little of the base sauce if it comes a little dry. then turn down to medium when all base has been added and cover with a splash guarde and leave bubbling for 5 mins or so
ronnoc

[Secret Santa]

...when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat.

Is that even when they make a korma ronoc? I'd be very surprised if so, but I can't say I've ever seen one made so I don't know.