Tag Archives: korma

Fish Korma

It seems ages since I wrote a blog post, what with the house move to a whole new county, taking over our lives for the last 4 weeks!

Broadband has now finally been installed and there are fewer boxes in each room, allowing us to start cooking again properly and getting back in touch with the foodie community again. There are lots of people I will be catching up with over the next few weeks, plus learning about our new corner of the world and seeing what foodie goodies are available nearby.

One big bonus is that our new home has a big blackberry bush at the bottom of the garden, so thats me sorted for my wines, vinegars, coulis’ and compotes again this year.

This recipe below was one of the last dishes I cooked before we left our old house and was chosen as a blog post, as we needed to use up what we had left in our fridge and freezer. With all the fish we had left, this recipe seemed perfect to go with the Very lazy Ginger we had been sent!

Contrary to general belief, Korma is not a dish but one of techniques used in Indian cooking. This Fish Korma is easy to cook and has an irresistable aroma and taste.

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 2-4

Ingredients:
700g/1lb 9oz Fish fillets cut into large pieces (we used Salmon and Monkfish)
1 tbsp Lemon juice
1 tsp Salt
55g/2oz Raw unsalted Cashews
3 tbsp Olive Oil
5cm/2in Cinnamon Stick
4 Green Cardamom Pods, bruised
2 Cloves
1 Large Onion, finely chopped
1-2 Fresh Green Chillies, chopped
2 tsp Ginger Purée
2 tsp Garlic Purée
150ml/5fl oz Single Cream
55g/2oz Whole Milk Natural Yoghurt
¼ tsp Ground Turmeric
½ tsp Sugar

1 Place the fish on a large plate and rub in the lemon juice and ½ tsp of the salt. Set aside for 20 minutes.

2 Soak the cashews in boilng water for 15 minutes.

3 Heat the oil in a large pan over a low heat and add the cinnamon, cardamom and cloves. Let it all sizzle for 30-40 seconds.

4 Add the onion, chillies, ginger and garlic purées. Increase the heat slightly and cook, stirring frequently for 9-10 minutes, until the onion is soft.

5 Drain the cashews and purée them with the cream and yoghurt.

6 Stir the turmeric into the onion mixture and add the puréed ingredients, the remaining salt and sugar.

7 Mix thoroughly and arrange the fish in the sauce in a single layer. Bring to a slow simmer, cover the pan and cook for 5 minutes. Remove the lid and shake the pan gently from side to side.

8 Spoon some of the sauce over the pieces of fish, re-cover and cook for a further 3-4 minutes.

Serve with Indian Bread or Basmati Rice.

Enjoy!

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Chicken Korma

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I thought it was about time to try a recipe from a fellow food blogger after a month of writing my own, so after coming across Back to the Chopping Board by James Brewer (after he came up with the Farewell Floyd Food Blogging Event), I noticed he was a man after my own heart and enjoyed a curry or two!

Having wanted to make a curry from the ground up for a very long time, I thought his Chicken Korma would be ideal to try as you get to make the paste as well. I believe the recipe is an adaption of a Jamie Oliver one from his Ministry of Food book. The pictures of the curry being made on James’ site made me want to have a go as part of a curry night I wanted to do.

After going through my spice cupboard, I realised I only needed to get a few extra bits, so popped to the shops to get a green chilli, some ground almonds and desiccated coconut, some fresh corriander, a tin of coconut milk and a pot of creme fraiche. This was going to be a cheap meal as well as fun to make! The only thing I didnt use from the original recipe was the chickpeas as I am not a great fan of them.

I got everything washed, chopped, cut, crushed and prepared, took my laptop into the kitchen (my printer had run out of ink, so I had no way of printing it off) and got to work cooking this recipe. At the same time as creating this dish, I also cooked a Vegetable Balti from the BBC Good Food site, as I wanted to make my life a little more difficult! I’ll write about that dish in another post.

This recipe was great fun to make and I would recommend it to anyone to try. Making the paste at the start was the best bit, rather than having to use a bought one. I was really pleased how it came out!

All I will say is, this is the best korma I have made, and even though there are some great sauces and pastes out there, nothing can beat making it yourself from the ground up. This is definately one I will be making again. It tasted delicious!

Korma Paste

2 cloves Garlic
Ginger, thumb-sized piece
1/2 tsp Cayenne Pepper
1 tsp Garam Masala
1/2 tsp Sea Salt
2 tbsp Groundnut Oil
1 tbsp Tomato Puree
1 fresh Green Chilli
3 tbsp Desiccated Coconut
2 tbsp Ground Almonds
Coriander, small bunch
2 tsp Cumin Seeds
1 tsp Coriander Seeds

1 Toast the cumin and coriander seeds together in a dry pan for a few minutes until they are golden. Remove from the heat and when cooled, grind them up in a pestle and mortar.

2 Peel the garlic and ginger and roughly chop.

3 Place all the ingredients into a food processor and whizz until you have a smooth paste.

Chicken Korma

2 Large Chicken Breasts
2 Medium Onions
Ginger, thumb sized piece
Coriander, small bunch
Groundnut Oil
Butter, knob of
Korma Paste (see above)
1 x 400 ml tin Coconut Milk
2 heaped tbsp Desiccated Coconut
1 heaped tbsp Ground Almonds
Sea Salt and freshly ground Black Pepper
4 tbsp Creme Fraiche

1 Firstly cut the chicken into cubes.

2 Peel and finely slice your onions, peel and finely chop the ginger, pick the coriander leaves and finally chop the stalks.

3 Put a large pan on a high heat, and add a few lugs of oil. Put the chicken into the pan and brown lightly on all sides for around 5 minutes, then remove from the pan.

4 Add the butter, onions, ginger and coriander stalks. Keep stirring it frequently to ensure none of it catches and burns, but turns golden evenly for around 10 mins.

5 Add the chicken back into the pan, and cook for another 2-3 mins.

6 Put in your Korma paste, stir well and cook for around 2-3 mins to help cook the rawness out.

7 Pour in your coconut milk, ground almond and desiccated coconut. Fill the empty coconut milk tin half with water and pour into the pan and give a good stir. Bring back to the boil, then turndown the heat and simmer for 30 minutes with a lid on. Check the curry regularly to make sure it is not drying out – if it does add a little water.

8 When the chicken is tender, season with salt and pepper and stir through Creme Fraiche.

Serve with Pilau Rice and sprinkle over the coriander leaves.

Enjoy!

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