Monthly Archives: June 2014

Korma

Standard

Serves: 1

Introduction:

Another curry named after the method of cooking. The word Korma translates roughly as “To Braise”, as such a traditional Korma will go through a long and slow process of cooking. In BIR circles the Korma is a mild curry flavoured with cardamom pods, almonds and yoghurt.

Ingredients:

  • Precooked meat or vegetables

  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 3 tbsp. Ground almonds
  • 3 tbsp. Yoghurt
  • 1 tbsp. double cream
  • 3 or 4 Cardamom pods
  • 2 tbsp. Coconut powder
  • A few drops of yellow food colouring.

Method:

Toast the cardamom pods in the warm pan for a few seconds then add 200 ml of base gravy to the pan, add the mix powder, salt and sugar and stir well for a few minutes until beginning to boil. Allow the sauce to thicken then add the ground almonds and coconut powder, stir well to incorporate in to the sauce then add the precooked meat or vegetables and yoghurt. The yoghurt will thin the sauce out quite a bit so stir well and allow the sauce to thicken again. Now is the time to add the cream and the food colouring if you plan to use it. Stir well then serve.

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Kalia

Standard

Serves: 1

Introduction:

A traditional Pakistani curry, very flavoursome and quite hot, although the heat levels vary depending on which chef is making the curry. It’s most commonly made using lamb, mutton or goat meat.

 

Ingredients:

  • Precooked meat or vegetables

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. diced red chilli
  • 400ml Base gravy
  • 2 Cloves
  • 1 stick of cassia bark
  • 1 tsp. Salt
  • 1/4 sliced onion
  • 3 or 4 Cardamom pods
  • 1 tsp. Black mustard seeds
  • 2 tsp. Cumin powder
  • 1 tsp. Curry powder
  • 1 tsp. Chilli powder
  • 2 tbsp. Methi leaves

Method:

Heat oil in a suitable pan, then add the garlic and ginger puree, extra ginger, diced chilli and onion, fry for a few minutes, stirring continuously. Add the salt, mustard seeds, cardamom pods, cloves, casia, chilli powder, cumin powder and curry powder then stir well. Turn up the heat and add a ladle of curry base and stir. Add the precooked meat or vegetables and continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens. Add the remaining ingredients and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Finally add the methi leaves, stir through for a minute or so, then serve.