Korma Paste, Indian Cooking Paste, Patak, 283g

Description

Korma is a delicious mild curry and is one of our most popular. With its roots in Mughlai cuisine (the cooking style used between Delhi and Punjab) today’s Korma is a real hit in Indian restaurants in the UK. A delicate blend of coconut with authentic spices, it makes a dish that is mild & rich, aromatic & flavoursome -and quite frankly delicious.

How to Prepare Korma Paste:
Key Ingredients:
• 2 cloves of garlic
• a thumb-sized piece of fresh root ginger
• ½ teaspoon cayenne pepper
• 1 teaspoon garam masala
• ½ teaspoon sea salt
• 2 tablespoons groundnut oil
• 1 tablespoon tomato purée
• 2 fresh green chillies
• 3 tablespoons desiccated coconut
• 2 tablespoons ground almonds
• a small bunch of fresh coriander
• 1 teaspoon coriander seeds
• 2 teaspoons cumin seeds

To make Korma paste:
• First peel the garlic and ginger
• Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat
• Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder • Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste

Type: fine-grained Paste
Color: Brown
Taste: Mild Spicy

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