K E Southall Photography

Korma Concoctions

A few nights ago I had an urge for a korma. Not having any ready made sauces in the house, I decided that this was the ideal opportunity to give it a bash myself! Over the last few weeks I had stocked up on chopped almonds and coconut milk whenever I had remembered “oh yes, I wanted to have a go at making a curry” but I had never actually got around to putting the idea into practice.

So out came the spices - even though I had no clue what they all should be used for! I did spend a while trying to find some simple, understandable korma recipes but they all called for different spices and confused me no end!

After coming across a recipe that used only coconut milk and no cream or yogurt, I decided that I would throw caution to the wind and just give it a go.

I first threw in some chopped red onion and garlic followed by the tin of coconut milk. I then picked out the spices that seemed to be most used in each of the recipes I had seen. Using the tried and tested method of having a sniff, adding a pinch of this, a pinch of that and then tasting the mix, I added each of the spices along with some salt and a generous helping of the chopped almonds.

I added some baby corn and carrots and served it all up with some perfectly prepared rice (as detailed by Grannymar). I think it turned out pretty well for a first attempt, even if I do say so myself!

Unfortunately, I can’t exactly recall the amounts of each spice which I added, so until I have retested the recipe, I will hold off from sharing it with others!