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Author Topic: Korma  (read 6,004 times)

AI Summary
The discussion centers around a member's successful attempt at making a Korma, which they enjoyed with their family. The community praised the dish, with some suggestions for improvement, such as smoothing out the sauce and enhancing the rice. Overall, the consensus is that the Korma turned out well and is worth making again, with encouragement for others to try the recipe.

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Offline Garp

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Korma
« on: August 03, 2013, 07:20 PM »
Saturday is usually curry day for me - went for a wee Korma today, based (mostly) on CA's below

https://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)

Korma[/URL][/img]

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

Korma

And a little close-up for effect :)

Korma

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

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Re: Korma
« Reply #1 on: August 03, 2013, 09:31 PM »
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  :)
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Offline Garp

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Re: Korma
« Reply #2 on: August 03, 2013, 09:39 PM »
Cheers bud - all my own work.... with the help of you guys.

Having fun learning the BIR way, and enjoying the taste............
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Online Kashmiri Bob

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Re: Korma
« Reply #3 on: August 03, 2013, 10:30 PM »
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  :) ;)
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Offline Garp

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Re: Korma
« Reply #4 on: August 03, 2013, 10:46 PM »
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 :)

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Offline Garabi Army

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Re: Korma
« Reply #5 on: August 03, 2013, 11:14 PM »
Nice one. The picture of yours looks far better than CA's original recipe  ;)
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Offline Stephen Lindsay

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Re: Korma
« Reply #6 on: August 04, 2013, 10:51 AM »
That looks like a Korma amongst Kormas Garp!
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Offline Edwin Catflap

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Re: Korma
« Reply #7 on: August 04, 2013, 01:03 PM »
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
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Offline Garp

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Re: Korma
« Reply #8 on: August 04, 2013, 01:54 PM »
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
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Offline Aussie Mick

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Re: Korma
« Reply #9 on: August 04, 2013, 07:11 PM »
Nice one Garp.

Looks bang on to me mate.  8)
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