Quote from: Ramirez on August 12, 2011, 12:01 PM
Nice one Chewy - cracking video.

What sort of precooked chicken would go in a Korma (would tikka be used)? I don't eat Korma nor do I cook them but they are obviously popular, so it's a good one to have in your arsenal.

Also, does anyone know the difference between desiccated coconut, coconut powder and coconut flour?

Hi ramirez
Glad you liked the Vid

Any precooked chicken or meat, the dye from tikka can effect the final colour of the dish.

On the Coconut issue: It's all about texture.

1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.

Hope this helps
cheers Chewy

Hi All
A Classic Indian Restaurant Curry
Korma is a very mild dish prepared with sultanas and cashews, with a greater use of fresh cream and coconut.
A lot of BIR/Ta's garnish the dish with a few sultanas and cashews or maybe almond flakes.
I prefer to cook the garnish, but its optional if you want to try the recipe. I usually add G&G
paste, but I forgot in this video.
"http://player.vimeo.com/video/27542257?color=ff9933&autoplay=1"

KORMA SAUCE

What you need
2 tbs Butter Ghee
1 tbs Golden Sultanas
1 tbs Cashew Nuts
4 tbs Coconut Flour
1 tbs Almond Powder
2 tbs White Sugar
A pinch of Salt
250ml Single Cream

How I do it
Melt Ghee in your pan on medium heat.
Add 1 tsp G&G paste, (optional) saute for 30secs
Add Sultanas and Cashews, the Sultanas will absorb the ghee
and swell up and become plump and juicy,  about 30secs.
Add qtr of your warm base gravy and stir/mix well.
Add Coconut, Almond, Sugar and half the cream and mix well and cook
on medium heat for 5-7 ish mins, gradually adding the remainder of the warm base gravy
and cream.

Taste as you go, If you like a very sweet korma, just add more sugar to suit.
or use some Jaggery or Honey.
I always add a pinch of Salt, while cooking, even in a Korma.

N.B.
Coconut flour has a subtle taste of real coconut, just like tinned coconut milk.
If you like a more intense manufactured coconut flavour, (like Bounty Bars)
use pure creamed coconut (KTC) and for an "Old School" Korma,
use (Carnation) evaporated milk, instead of cream.

Quite a few calories in this one girls!

cheers Chewy

Quote from: 976bar on August 12, 2011, 10:01 AM
Hi Chewy,

That's not too disimilar from my Coriander Chutney, which I took along to the BBQ last Saturday and everyone enjoyed

Hi 976bar
Yeah, coconut instead of mango, another good one, Hari Chutney is so versatile the recipes
are probably endless. Mind you, my tastebuds were knacked last night, too much of a good thing.
cheers Chewy

Hi balloo
No,not in my experience.
Why would you think to add fruit to an onion gravy.
cheers Chewy

CHEWYS HARI CHUTNEY 
into CORIANDER MINT MANGO SAUCE.

What you need:

1 Bunch fresh coriander, top half, keep the stalks for the Freezer.

Roughly about half the amount of fresh mint leaves

2-inch lump of fresh ginger, skinned and chopped

3 green chillies, topped and deseeded
1 raw mango, chopped or 250ml of Mango Pulp

3 tbsp Lemon Dressing or Lime

Salt, to taste

A little Water, as needed

What I do:
Blitz all ingredients till it forms a smooth fine paste, adding a little water if necessary.

Use it as is, mix it with yogurt (Raita), add it to a salsa or soft cheese spread (Philly)
or add 1 raw mango, chopped or 250ml of Mango Pulp and turn it into
great dipping sauce for your samosas and pakoras etc...

Store in a airtight jar in the fridge, should keep for a few days.

cheers Chewy

Quote from: JerryM on August 11, 2011, 08:06 AM
have started prep.

local shop owner suggested making my own nagga sauce (he hand no branded but had the chillies).

had not bought nagga before and assume they are pukka. one thing for sure i have found the missing ingredient for vindaloo. in past have never been able to get lip burn at home - these chillies certainly do that.

this sauce really gels with me - the flavour is all chilli and just a little burn when in the juice. i can see me using it a lot.

nagga sauce:

2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml

stick blend in tall plastic jug container to keep splashings out of harms way.

the green sauce i'm not sure on. it's sort of quite dry or sour. i'd normally be tempted to add salt or sugar but conscious these are already added from the base and the dish recipe.

again the shop owner said to make. pick out by eye coriander and mint so that the coriander is 1/3rd of the mint. then remove stalks (thin coriander stalks don't need removing) add rest of ingredients then blend. i left the seeds in 2 off of the chilli but removed from the rest.

green sauce:
fresh mint leaves 20g (40g as bunch)
fresh coriander leaves 7g (11g bunch)
thin green chilli 3 off
thin red chilli 2 off
1 off fresh tomato (i used 200 ml chopped tinned)
water 100 ml (just enough to help the blending)

had real good time shopping and making - many thanks chewy and the boss.

Hi Jerry
Your stirling efforts inspired me to get cracking myself.

First I made the Green Chutney, which is pungent and an Indian Classic.

Then I turned it into a much milder dipping sauce by adding the
Mango pulp, really nice, sweet with a slight green chilli after taste.

CHEWYS HARI CHUTNEY
into CORIANDER MINT MANGO SAUCE

1 Bunch fresh coriander, top half, keep the stalks for the Freezer.

Roughly about half the amount of fresh mint leaves

2-inch lump of fresh ginger, skinned and chopped

3 green chillies, topped and deseeded

3 tbsp Lemon Dressing or Lime

Salt, to taste

A little Water, as needed

Blitz all ingredients till it forms a smooth fine paste, adding a little water if necessary.

Use it as is, mix it with yogurt, add it to a salsa or soft cheese spread,
or add 1 raw mango, chopped or 250ml of Mango Pulp and turn it into
great dipping sauce for your samosas and pakoras etc...

Store in a airtight jar in the fridge, should keep for a few days.

cheers Chewy

Quote from: t-c on August 10, 2011, 01:46 PM

One question I'd like to ask. I've read a few threads about onions, but is there much difference in using red onions, other than the obvious, they tend to be sweeter, colour..

Thanks. tc

Welcome to cr0 tc
Yellow Onions - these varieties are usually the sweetest, with gold skin on the outside and off-white or light yellow flesh on the inside,
usually the best varieties for cooking, especially for your curry base.
Red Onions - these onion varieties are traditionally eaten raw on sandwiches or in salads, typically have red skin and red and white flesh, very crisp, don't typically store very well.
I do use red onions in my curry dishes, when I need big chunky bite size onions, their great in Jahl and Bhuna style dishes.
I think their also better in Bhajis and Tikkis, because of their crunch.
I usually go for Red Barons, which are actually red, but I picked some large purple ones at Aldi, which were really good all round and cheap.

I would say not to use red onions in your curry base, as they do not dissolve the same as yellow onions.
cheers Chewy

Quote from: An on August 09, 2011, 11:05 AM
I'm new to the forum. In reading recipes for curry, I sometimes find yogurt listed as an ingredient. Yogurt is not that easy to find where I live. I was wondering if coconut milk would work as a substitute. If not, what might work?

Thanks in advance, Perry

Hi Perry
Welcome to the forum
I'm only guessing, but you may be able to buy Thai Coconut Kefir
or make your own yogurt. I've never done this myself, but my local Indian restaurants all make they own and Manjula's video makes it look fairly simple.
The packets of starter culture should be easily obtained online.
Hope this helps
cheers Chewy
src="http://www.youtube.com/v/TvpmtjTyCKY&hl=en_US&feature=player_embedded&version=3"

Quote from: Masala Mark on August 08, 2011, 11:33 PM
Hi CT,

Loving all your posts and vids. My family are all keen on the creamy/mild curries, the kids are all 8 or below, the love of chilies hasn't kicked in for them as yet.

Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.

Do they end up being much different in flavor to the Korma?

Cheers,
Mark

Hi Mark
Pasanda isn't sweet like Korma, so i'm not sure if the kids would go for it.
The main difference is Almond, Khus Khus and Yogurt, so it has a creamy, nutty and slight savoury tang to its flavour.
I also think it only really works and compliments Lamb or maybe Beef.
A bit like Roast Lamb with dollop of mint sauce works, if you get what I mean.
 
Lamb Pasanda

Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp mixed powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce

Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp mixed powder
a pinch of salt

Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
A ladle of warm curry base sauce

Stir/mix well then add:-
precooked Lamb

Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt

Stir/mix well then add:-
Portion of warm curry base sauce.

Cook on medium/high heat until the Lamb is heated
through and the sauce thickens (5-6 minutes - ish)

Garnish Pasanda with flaked Almonds.

I'll document the Malai when I make it again this week sometime.
Malayan is another good one for kids, I'll have a look for my recipe.
cheers Chewy

Hi All
Having guests at the weekend I had to cater for creamy mild palates
Malai Prawn, Lamb Pasanda and good old Chicken Korma

As I haven't tasted or cooked a creamy dish for a while, the Malai was very nice and unusual.
But I still needed to make a tangy Madras sauce, as a side, to dunk the Naan.
I'll be making the Malai again at some point this week, once I get the stuff needed.

Anyway here's my Korma recipe, if anybody wants to give it a go.

What you need
2 tbs Butter Ghee
1 tbs Golden Sultanas
1 tbs Cashew Nuts
4 tbs Coconut Flour
1 tbs Almond Powder
2 tbs White Sugar
A pinch of Salt
250ml Single Cream

How I do it
Melt Ghee in your pan on medium heat.
Add 1 tsp G&G paste, saute for 30secs
Add Sultanas and Cashews, the Sultanas will absorb the ghee
and swell up and become plump and juicy,  about 30secs.
Add qtr of your warm base gravy and stir/mix well.
Add Coconut, Almond, Sugar and half the cream and mix well and cook
on medium heat for 5 mins, gradually adding the remainder of the warm base gravy
and cream.

Taste as you go, If you like a very sweet korma, just add more sugar to suit.
or use some Jaggery or Honey.
I always add a pinch of Salt, while cooking, even in a Korma.

N.B.
Coconut flour has a subtle taste of real coconut, just like tinned coconut milk.
If you like a more intense manufactured coconut flavour, (like Bounty Bars)
use pure creamed coconut (KTC) and for an "Old School" Korma,
use (Carnation) evaporated milk, instead of cream.

Quite a few calories in this one girls!

cheers Chewy