Disappointing curry 🍛

[harrycatcat1]

I ordered a korma spice pot and made it to the letter of the recipe but with chicken.

It was very watery and it was so hot 🔥 🥵 I think they got the powder mixed up with a rogan josh.

The best part was the Turkish milk bread that I made to go with it.

 

[ditchman]

ooohhh summat gone wrong there...............

[Bobba]

There is Korma and “Korma” !! I understand your problem.

In Bristol we’re spoilt. There is Bristol Sweet Mart. An emporium of all things Indian cuisine. I use it a lot. One problem was that not being able to read the language on the labels of boxed curry spice mixes I went by the heading on the box and associated it with the spiceness of restaurant curries.  “Korma” spice mix seemed a good bet. WRONG. Far from the mild restaurant style of Korma we are used to this was way beyond Madras. Next time I will ask for an opinion from the very helpful staff.

[harrycatcat1]

I'm going to stick to our local Indian restaurant in future 😋 

I messed about for ages messing with the curry for nothing 😕 

[Lloyd90]

I did a beef Korma (sliced up and quickly fried off some ribeye I had going spare) and used that spice pot korma, I used the “quick korma” recipe from their book, not the one that required overnight soaking, and have to say it was bloody lovely. 

[Morkin]

You can keep ya Currys tagether🌶️🌶️🌶️👍 , you're better orf with some grarvy on some tattys.

😂😂😂😂😂 Put some Andrex in the fridge for the morning.🧻🧻🧻🧻🧻

[harrycatcat1]

10 hours ago, Morkin said:

You can keep ya Currys tagether🌶️🌶️🌶️👍 , you're better orf with some grarvy on some tattys.

😂😂😂😂😂 Put some Andrex in the fridge for the morning.🧻🧻🧻🧻🧻

👍👍👍👍

10 hours ago, Lloyd90 said:

I did a beef Korma (sliced up and quickly fried off some ribeye I had going spare) and used that spice pot korma, I used the “quick korma” recipe from their book, not the one that required overnight soaking, and have to say it was bloody lovely. 

I'm glad that you enjoyed it,  the one I did wasn't what I expected 🙄

[JohnfromUK]

17 hours ago, harrycatcat1 said:

It was very watery and it was so hot

My korma recipe (which is a vegetable korma) is fairly similar in liquid content (400 ml of coconut milk and 150 ml of vegetable stock in mine), but no tinned tomatoes (which have liquid).  Hoiwever it is simmered for round 20 minutes which will reduce the liquid somewhat and thickened with ground almonds.  It isn't hot, but that will be mainly from the spice mix/paste used.  Mine has no extra heat added.

Mixed Vegetable Korma

Ingredients

1 tbsp oil

1 onion, chopped

1 tsp finely chopped fresh root ginger

2 tbsp korma (mild) curry paste or powder

Approx 1 Kg mixed vegetables, cut to (all the same) bite size such as

Cauliflower florets

Carrots

Celery

Green Beans

Potato (optional)

Peas

150ml hot vegetable stock, made with stock cubes

400ml tin coconut milk

50g ground almonds

2 tbsp chopped fresh coriander (optional)

 

Method

Prep:15 min  ›  Cook – 1 hour

1. Par boil the vegetables, carrots, potatoes in first, cauliflower, beans, celery and peas last.  Cook to approx. half done (i.e. just beginning to soften).  If using potatoes, they need to be nearly done.

2. Fry the flavourings: Heat the oil and lightly cook the onion and ginger for 4-5 minutes or until softened. Stir in the curry paste or powder and cook over a low heat for 1 minute, taking care that it does not burn.

3. Add the vegetables to the casserole or pan, stirring to mix them with the spicy onions.

4. Add the stock and coconut milk, and bring to the boil. Season. Simmer it on the hob for 20 minutes.

5. Add the almonds: When ready to serve, remove the pan from the heat, and stir in the ground almonds to thicken the sauce.

Scatter coriander on top, if using.

[harrycatcat1]

6 hours ago, JohnfromUK said:

My korma recipe (which is a vegetable korma) is fairly similar in liquid content (400 ml of coconut milk and 150 ml of vegetable stock in mine), but no tinned tomatoes (which have liquid).  Hoiwever it is simmered for round 20 minutes which will reduce the liquid somewhat and thickened with ground almonds.  It isn't hot, but that will be mainly from the spice mix/paste used.  Mine has no extra heat added.

Mixed Vegetable Korma

 

Ingredients

 

1 tbsp oil

 

1 onion, chopped

 

1 tsp finely chopped fresh root ginger

 

2 tbsp korma (mild) curry paste or powder

 

Approx 1 Kg mixed vegetables, cut to (all the same) bite size such as

 

Cauliflower florets

 

Carrots

 

Celery

 

Green Beans

 

Potato (optional)

 

Peas

 

150ml hot vegetable stock, made with stock cubes

 

400ml tin coconut milk

 

50g ground almonds

 

2 tbsp chopped fresh coriander (optional)

 

 

 

Method

Prep:15 min  ›  Cook – 1 hour

 

1. Par boil the vegetables, carrots, potatoes in first, cauliflower, beans, celery and peas last.  Cook to approx. half done (i.e. just beginning to soften).  If using potatoes, they need to be nearly done.

    

2. Fry the flavourings: Heat the oil and lightly cook the onion and ginger for 4-5 minutes or until softened. Stir in the curry paste or powder and cook over a low heat for 1 minute, taking care that it does not burn.

    

3. Add the vegetables to the casserole or pan, stirring to mix them with the spicy onions.

    

4. Add the stock and coconut milk, and bring to the boil. Season. Simmer it on the hob for 20 minutes.

    

5. Add the almonds: When ready to serve, remove the pan from the heat, and stir in the ground almonds to thicken the sauce.

    

Scatter coriander on top, if using.

 

Thank you for posting 👍