Korma: Everything You Need To Know
Curry is one of those meals where you can enjoy it by yourself on any day of the week, with your family and friends or you can go to a lovely restaurant and eat it the traditional way. There are a lot of curries that can be varied to some degree to suit the needs of others, such as not making it as spicy. With the korma, you get a mouthful of excellent flavour and mild spice, making it soothing while you experience it.
The History of Korma
The word “korma” is derived from the Urdu word kormah meaning “to braise”. The dish itself was created by the people of the Mughal Empire, where there were a lot of influences from medieval India, Persia, Mongolia and Turkey. It is a traditional Mughal dish that can be traced back to the 16th century.
The Main Constituents
The traditional korma dish consists of meat, normally chicken or lamb, or vegetables that are braised with water, stock and sometimes coconut cream. This is what gives the korma its characteristic creamy, coconut flavour and texture. Because of this broad method of cooking, there are a lot of variations of the korma dish, such as in the UK and even Azerbaijan.
The key to making the korma spectacular is to use the right herbs and spices. The essential herbs and spices within a korma include:
• Cardamom pods
• Chilli powder
• Bay leaves
Any Extras Involved?
There are a couple of things that you can do to up the ante when making a korma. For example, in the UK, people tend to put cashew nuts or almonds on top to give it a light nutty flavour that perfectly accompanies the coconut flavour.
And that is the end of that! The korma is a fantastic curry to have, but it can take a couple of hours due to the preparation. However, if it really tickles your fancy, then you can always have a quick look at the kormas that we provide. If you would like to know more information, then please don’t hesitate to call us and you can spice up your life.