What is the liquid ingredient in a korma?
I recently saw a pseudo-recipe for an authentic Lucknow korma on TV. After infusing whole spices in ghee, adding an onion puree, chilli powder and chicken, the cook added a creamy looking mixture of what he said was desiccated coconut, cashew nuts and poppy seeds.
This mixture looked too liquid to be made up of just those ingredients. What would be the liquid base? I am thinking it is either cream, yoghurt or coconut milk, but I don't know, and each of those has a distinct flavour.
Also, in what proportion would the dry ingredients be?
Best Answer
Authenticity is often in question when it comes to curry.
Korma covers a fairly broad range of South/Central Asian curries, their common feature being their creaminess.
The creaminess can come from cream, coconut cream, yoghurt, or ground nuts - or a mixture of these.
In the case of ground nuts, water might be added to add liquidity, although you may be surprised at how much liquid nuts contain. Just think how gloopy peanut butter can be.
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What does korma sauce contain?
Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds.What is korma usually made from?
Korma is an Indian curry dish, usually mildly spiced with a rich, creamy sauce. It's often made with yogurt, nuts, coconut, spices, chicken or vegetables and has become wildly popular around the world. This non-authentic vegan version gets its creaminess from blended cashews and coconut milk.What is korma Cooking sauce?
Korma is a creamy, nut-based mild curry sauce. You could spend hours making it from scratch, or jus... Korma is a creamy, nut-based mild curry sauce. You could spend hours making it from scratch, or just open a bottle of PC \xae korma sauce! Squash and chick peas make a hearty dish, perfect for vegetarians.How do you thin out a korma?
Making the Korma Paste If it is too thick, add a couple tablespoons of water to thin it just slightly.Chicken Korma Desi Restaurant Style
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Answer 2
Most of the gravy based dishes use cream, yogurt, nuts or coconut shreddings/milk as thickening agents or to provide texture.
Their usage for flavor is limited cause most of the times the spices overpower the dish with their unique taste.
Nuts are usually soaked in a liquid like milk (incase of cashews, almonds) or water (in case of peanuts) and then grounded to convert them into paste before adding them to the gravy.
Since the chef used desiccated coconut in the mixture, using coconut milk as base would be redundant. I would think the base liquid used was milk or cream.
Yogurt is used as a base for marination.
Generally, the proportions would be cup of nuts and coconut and a teaspoon of poppy seeds.
Answer 3
I watched this same program and have been ordering up ingredients to make it as it sounded like a fantastic recipe. The program was rick stein in India, he posts recipes on the program onto the bbc food website, I checked for this recipe but alas it's not there.
I've found a very similar recipe online maybe you could try this one?
In this case they soak the cashews in water and add to yoghurt.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2529574
Answer 4
I have been using this recipe since I watched the programme.
It was cream that was added to the poppy seeds and cashews. I use just over a half carton of elmlea. For my wife and I.
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