Baburchi Cuisine

Fine Indian Food

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The Korma Chamaeleon!

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Here in the UK a korma curry is usually described as very mild and comes with a thick, rich sauce.  That is not the only way of serving this versatile type of curry, however, as it can adapt itself to different combinations in different circumstances.

The word korma is derived from kormah, a Hindu word meaning to braise which in turn comes from the Turkish kavurma which simply means cooked meat.  The dish in India can be traced back to the sixteenth century invasions by the Mughals.

Traditionally a korma dish consists of meat or vegetables that have been braised in water and stock, usually with yoghurt or cream added.  As is typical of many Indian dishes it is the combination of spices that give the dish its distinctive flavour.  Ground coriander and cumin are the main spices used.

The dish would have been cooked slowly in a pot over a low fire with charcoal put on top of the lid to ensure all-round heat.  Despite its mild reputation today in the UK, there is nothing to stop a korma from being spicy or fiery, providing the dish as braised as suggested.
An interesting vegetarian variation is the Navratan korma.  Navratan means nine gems and the dish traditionally incorporates nine different vegetables. 

We are pleased to offer various kormas on our extensive menu.  For some of the best Indian food in Gloucester, give us a call on 01452 300615 or explore our extensive take away and eat in menus at indianrestaurantgloucester.co.uk

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Guest Monday, 20 November 2017