leynos: (Cooking Mama)
[personal profile] leynos
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.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

leynos: (Default)
leynos

January 2015

S M T W T F S
    123
456 78910
11121314151617
18192021222324
25262728293031

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 05:36 pm
Powered by Dreamwidth Studios