OK, so coconut block is better, but this doesent necessarily mean that all coconut creams should taste funny.

I fry the onions (finely chopped) for 7 Min's-then add garlic/ginger coriander, cumin, turmeric & 5 green cardamoms, then i slowly add the coconut cream (about 250ML). I stir on a low heat for 4 Min's then i add around 50ML cream at the very end. It's not the cream thats making the korma taste strange coz Ive tasted it prior to adding it in.

Seeing that you guys are a little surprised, then I'm starting to wonder if it ACTUALLY IS the pan creating this taste. Its just an ordinary pan (no fancy chefs pan).

Thanks you guys anyway. This site is just up my street!

Can someone please tell why my kormas taste sour/acidic. I DON'T use yogurt in the korma so its obviously not that. Its something to do with the coconut milk, because a couple of minutes after i pour it in (whilst no cream has been added) it tastes as described.

Is it the coconut milk curdling? How can it curdle when i add it quite slowly-on a low heat? How long do i have to stir the coconut milk till i can safely stop? Can certain pan materials have this type of affect on such a subtle dish?

Would love to hear from the pro's, as I'm quite new to the world of making curries.

Thanks.