Hey folks, it’s the last weekend of the month so it’s time for another recipe. This one, however, is a little different to most.
It’s an adaptation of something I found in Janet Sawyer’s vanilla cookbook, kept mild and made vegetarian (vegan even) to suit the relatives I’m eating with. Yet, for those who do want it, I’ll be giving instructions on how to sub the meat back in.
The tofu may add texture to the dish and it’s an unusual but lovely vanilla curry either way but, for those who do eat it, chicken would most definitely help to bring the flavours together and give them a base on which to build.
Regardless of which version you choose to make, though, I’ve made a few other tweaks to ensure that you get the best possible flavour from the curry, while also highlighting a more interesting chilli.
Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.
The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.
It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.
Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.
But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.