Our Curry Blend, Mild Korma. is based on a mixture of spices listed below, which are usually combined with yoghurt and always kept at below curdling temperature whilst slowly adding meat juices from the cooked meat of choice. It is thought that a Korma is always a mild curry but actually it can be mild or fiery – the name has nothing to do with its heat. Similarly most people think of it as a chicken based dish but it can be made from Lamb, Beef, Game or Chicken and can combine vegetables. It is the spice blend and method of cooking that gives it its name.
Traditionally, it would have been cooked in a pot set over a very low fire, with charcoal or hot ashes on the lid to provide all-round heat.
The word “korma” is derived from ḳormā or ḳormah (Urdu) which means to braise which, in turn, is derived from the Turkish, kavurma, meaning simply “cooked meat”
It history is long and lies with its Mughal roots tracing its history back to the 16th Century. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. This technique covers many different styles of korma.
The term Shahi (Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the Royal court.
Curry Blend – Mild Korma Style Ground Ingredients (allergens in bold) Include:-
Curry Powder or a blend is a commercially prepared mixture of herbs and spices and is a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. In contrast, many are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either ‘dry’ or ‘wet’.
Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.