The Secret to Making a Good Korma
Feb. 28th, 2010 09:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leynosWell, 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.
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.
