Feb. 28th, 2010

leynos: (Cooking Mama)
Well, several secrets actually.

The key to the texture is onions. Lots of them. Chopped up into very small pieces and shallow fried in a saucepan with the lid on over a low heat for 40 minutes or there-abouts. Allow at least one medium sized onion per serving, more if you can.

I stopped using cream in my kormas some time ago. I found that the best combination is five desert spoonfuls of Lidl low fat (1.5%) yoghurt and one tin of coconut milk. This should yield enough korma for three hungry geeks. Don't pay more than a pound for a tin of coconut milk—the best place to get it as at an Asian grocers, e.g. Accha on Morrison Street.

To give a korma a liitle "bite", a worthwhile addition is kewra water. This can also be had from an Asian grocers. Use about a tablespoonful. Failing that, a tablespoonful of brandy will do at a pinch.

I haven't gotten around to trying to make Korma paste from scratch, but I find that Patak's Korma Paste produces great results. Hey, even the mockney pratt uses it, so they must be doing something right.

Any more suggestions are welcome.

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