9 JEWEL KORMA CURRY spice powder$6.95 AUD
Fit for a royal banquet, korma is a curry that exudes decadence with every mouthful. It sits on the milder end of the curry spectrum thanks to the generous lashings of yoghurt or cream, but don’t let its fair complexion deceive you into believing that it is in any way devoid of flavour. It contains expensive flavours like cardamom, nutmeg and bay leaves, just to name a few.
Korma most likely originated from the chefs of the Moghul courts who took their inspiration from a mildly-flavoured Persian stew called koresh. A signature feature of any korma is braising or searing the meat in ghee, yoghurt and spices before slowly simmering it in water until it softens and absorbs the flavours and aromas of the spices.
In case you are doubting just how appropriately royal this dish is, it was rumoured to be on the menu for Emperor Shah Jahan and his guests attending the inauguration of the Taj Mahal. Any grand celebrations merit a dish as regal and rewarding as a Korma.
You can expect a creamy texture with aromatic flavours that are punctured by the sweetness of dried fruits, which are traditionally used to garnish this dish.
- 800 g mixed veggies of your choice (make it colourful)
- 1/2 cup yoghurt
- cream and fresh coriander for garnish
- 1/2 cup raw cashews
- 1/2 cup raisins
- 1/2 cup mixed nuts
- 1/2 tablespoon crushed garlic,
- 1/2 tablespoon crushed ginger