Name: Avis sur Korma par cotonrey chez Zofusion, Amsterdam, Netherlands
Item: Korma
Rating: 2.7
Author: cotonrey

Meat or vegetables braised gently in a sauce built from yoghurt, browned onions, ground nuts and whole spices, cooked low until the fat separates and the gravy turns thick and pale: korma is a technique from the Mughal kitchens of northern India, not a single recipe, and the word comes from the Urdu for braising. The dish that travels under the name in British curry houses, a sweet, cream-and-coconut sauce with almost no spice, is a 1970s adaptation that a cook in Lucknow or Hyderabad would not recognise. The originals are rich but not sweet: the Awadhi korma of Lucknow is made with yoghurt, cashew or poppy-seed paste and saffron, the Hyderabadi version is sharper with green chilli and coconut, and the shahi korma of Delhi leans on cream and almonds. Lamb, mutton and chicken are the usual meats; navratan korma is the vegetable version with nine ingredients.

The method starts with birista, onions sliced thin and fried slowly in ghee until deep brown and crisp, then drained and ground; they give the sauce its colour and most of its body. The meat is marinated in yoghurt with ginger, garlic and salt, then sealed in the same ghee with whole spices, green cardamom, cloves, cinnamon, bay and black pepper, which are left in the pot. Ground coriander, a little turmeric and chilli go in with the marinade, and the pot is cooked dum style, sealed with a lid and sometimes dough, over the lowest heat for an hour or more until the meat is tender and the oil rises to the surface. A paste of soaked almonds or cashews, sometimes with poppy or melon seeds, is stirred in towards the end to thicken, and saffron, kewra or rose water finishes it. The sauce should coat the meat, not drown it, and it is served with naan, sheermal or plain rice.

Judge the colour and the sheen first: a proper korma is beige to light brown, never bright yellow or orange, with a layer of spiced ghee visible at the edges, which shows the sauce was cooked out and not thickened with cream. The meat should be tender and have taken on the marinade through. The flavour should be layered, onion and nut sweetness under whole spice, with warmth from pepper and cardamom and no raw sugar. Mark down a sauce that is sweet, a coconut-cream base with no onion depth, meat that tastes boiled and separate from its gravy, visible pools of unincorporated cream, and a korma that is identical in colour and texture to the restaurant's other curries, which means a base gravy. Bread should be fresh and hot. A good korma is rich enough that a small portion is right, and it is better the next day.

Korma

Netherlands

Zofusion

Tipico pollo al curry, en este caso con el nivel mas bajo de picante. El sabor estuvo bastante incipido y el nivel de picor era 0.

Avis sur Korma par cotonrey chez Zofusion, Amsterdam, Netherlands

Korma

Zofusion

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