Serves: 1


Another curry named after the cooking dish, as opposed to really having anything to do with the ingredients. Obviously, because of this, Korai recipes will vary wildly. Here’s our favourite!


  • 1 portion of precooked meat or vegetables.
  • 400ml Base gravy
  • 3 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger paste
  • 1 tsp. Salt
  • 1/2 Onion, finely sliced
  • 1/2 Green pepper, cut in to chunks
  • 2 Tomatoes, quartered
  • 1 Star anise
  • 2 tsp. Chilli powder
  • 1 tsp. Madras curry powder
  • 1 finely sliced red chilli
  • 1 tbsp. Tomato paste
  • 1 tbsp. Methi leaves
  • 1 tbsp. Coriander, finely chopped.


Heat the oil in your pan and fry the onion and pepper until just starting to colour, now add the sliced chilli, tomatoes and, the garlic and ginger paste and stir well. Add the salt, star anise, curry and chilli powder and fry for a minute or so, stirring constantly, then add the tomato paste and half of the base gravy. Let the curry boil and start to thicken, remember to scrape the sides of the pan and stir the caramelized sauce back in. Now add the meat or vegetables, the methi leaves and rest of the base gravy. Keep stirring until the curry has thickened to your liking. Now stir in the table spoon of chopped coriander and serve, garnish with a little more fresh coriander if you wish. To add a little authenticity, this really should be served in a hot Korai dish.

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