Topic: Maliks korma

[George]

Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?

That's interesting, I'll go with that. As I posted in the recordings thread, but thought one was sugar, so what do you think the clear bottled sauce is that's added and do you think it's cream added when he turns?. If we can work that out we almost have a BIR Korma recipe on our hands plus the video to go with it.

I assumed they were coconut 'flour' and sugar. As one of you correctly pointed out, the chef adds quite large quantities of each at the start of what we assume to be a korma.  Powdered almond is very expensive and no way would they add so much to a korma, when korma is one of the cheapest dishes on a BIR menu. I assume the bottled liquid from stage left is lemon juice and I must try that. Alternatively, it could be something like kewra water but lemon juice is my best bet. Has anyone seen what they assume to be a dhansak and/or any sign of lentils? Perhaps he adds the same bottled liquid to other dishes, which might help us figure out what it is. I've always noted the 'caramelised' flavour in good kormas and I tried heating sugar once, myself. That's exactly what he seems to do. He leaves the two powders on the heat for quite a long while. The bottom layer would be well warmed/roasted/caramelised during that time.

Regards
George

[chowie]

Hi,
Quite a few posts and threads about this but i will post here and hope
it gets read/moved...
The first two containers in the video are not coconut and sugar,
but Cocount and Almond powder.
I have seen the two sitting together before
in other BIR kitchens.
yes/no ?

That's interesting, I'll go with that. As I posted in the recordings thread, but thought one was sugar, so what do you think the clear bottled sauce is that's added and do you think it's cream added when he turns?. If we can work that out we almost have a BIR Korma recipe on our hands plus the video to go with it.

I assumed they were coconut 'flour' and sugar. As one of you correctly pointed out, the chef adds quite large quantities of each at the start of what we assume to be a korma.  Powdered almond is very expensive and no way would they add so much to a korma, when korma is one of the cheapest dishes on a BIR menu. I assume the bottled liquid from stage left is lemon juice and I must try that. Alternatively, it could be something like kewra water but lemon juice is my best bet. Has anyone seen what they assume to be a dhansak and/or any sign of lentils? Perhaps he adds the same bottled liquid to other dishes, which might help us figure out what it is. I've always noted the 'caramelised' flavour in good kormas and I tried heating sugar once, myself. That's exactly what he seems to do. He leaves the two powders on the heat for quite a long while. The bottom layer would be well warmed/roasted/caramelised during that time.

Regards
George

After my post above I did look into the cost of Almond Powder, found 2.75 GBP for 300g which is more than coconut but I did not think was too bad. Not having much experience with Kormas but would have thought Almond is there somewhere?

[joshallen2k]

would have thought Almond is there somewhere

Has the theory of the almond extract been officially debunked?

It kind of made sense to me. I've always found the almond powder a little too gritty in a korma.

-- Josh

[Secret Santa]

I assume the bottled liquid from stage left is lemon juice and I must try that. Alternatively, it could be something like kewra water but lemon juice is my best bet.

It's both! There are two bottles of clear liquid. One is used in the korma and must be either kewra water or almond essence, or perhaps a mix of both. The other is either lemon or vinegar, but most likely lemon, and it gets added to some of the savoury dishes.

Even the chef gets confused. He picked one up, then the other, and finally after adding it to the curry took a brief swig! Hehehe, mmmmmmm saliva!

[George]

would have thought Almond is there somewhere

Has the theory of the almond extract been officially debunked?

The only almond essence I've ever seen is in small bottles, like vanilla essence. It's quite strong and relatively expensive. Unless they dilute it first, I wouldn't expect them to use a 'good squirt' of almond essence in the korma, like they do.

[Derek Dansak]

i have seen powdered disected coconut, in a tub, in the bir kitchen i have been lucky enough to get in. its way cheaper to buy in bulk than coconut cream block, but has the same kind of taste. i prefer the coconut creamed block though in my korma. but restaurants obviously opt for the cheapest solution.

[Secret Santa]

would have thought Almond is there somewhere

Has the theory of the almond extract been officially debunked?

The only almond essence I've ever seen is in small bottles, like vanilla essence. It's quite strong and relatively expensive. Unless they dilute it first...

It's not that expensive George and I would definitely expect them to dilute it down. Perhaps you are thinking of almond extract, which is very expensive?

[George]

i have seen powdered disected coconut, in a tub, in the bir kitchen i have been lucky enough to get in. its way cheaper to buy in bulk than coconut cream block, but has the same kind of taste. i prefer the coconut creamed block though in my korma. but restaurants obviously opt for the cheapest solution.

I've seen stacks of bags of 'coconut flour' in Indian groceries so I assume that's what many BIRs might use. Why else would the groceries be stocking industrial quantities of this product, I was thinking. You raise a good point about BIRs getting results as cheaply as possible. I agree. My aim was to match what they do, and then improve upon it.

[chinois]

I believe it is caster/granulated sugar, coconut flour and (cheap) lemon juice.
They use the same technique in the fatima restaurant video, minus the lemon i think. They 'toast' the powders first too.
I now use this technique and it produces an exact BIR replica. It is very easy and cheap. It is a lot of sugar but then korma is sweet, which you will obviously have realized if you eat korma!
Remember that sugar is not very strong compared to the equivalents of salt, MSG or citric acid.

[chinois]

I have used almond powder too but it seems to make little difference to the taste. I imagine a lot of places dont use it due to the cost. And the fact that the result i perfect without it.