Korma

Korma is a dish that originated in South Asia or Central Asia and can be made ​​with yoghurt, cream, nut and seed pastes or coconut milk. It is a kind of curry.

Etymology and history

The word Korma (Persian قورمه azide ) comes from the Turkish verb for the roasting / grilling azide ( Kavurma ). The name is derived from the Hindi and Urdu words " stew " for starting. Korma ( azide ) has its roots in the cuisine of the Mughals of present-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the campaigns of the Mughals in the present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish that is braised in the meat or vegetables with water, broth and yogurt or creamy azide. The same procedure is used for various types of Korma.

The flavor of a korma depends on the mix of spices from, including ground coriander and cumin, combined with yoghurt, which is slowly and carefully mixed with the meat juices. The temperature must not be too high because the yogurt will curdle. Traditional korma cooked in a pot on a very low flame, with charcoal on the lid to ensure a surrounding on all sides heat. A korma can be mildly spiced or sharp and can lamb, chicken, beef or game included; some Kormas combine meat with vegetables such as spinach and beets. In some Kormas the term Shahi ( German: Royal ) is used to draw attention to the fact that it is an unusual dish. The Korma is a prestigious dish, a dish of kings.

Variants

Korma in the UK

In the UK, the name korma usually refers not to a particular way of cooking, but a thick, cream -based sauce on or gravy. The putative Curry House Indian restaurants in the UK Korma is at most slightly spicy and often contains nuts, usually almonds or cashews, and coconut.

Navratan Korma

Navratan korma is a vegetarian korma, which is prepared with vegetables and paneer, an Indian cheese, or nuts. ' Navratan ' means nine gems, which refers to the nine different vegetables in the recipe.

Preparation

After Korma kind, is comparable with other braising techniques, as the meat or vegetable is first cooked quickly or seared over high heat. It is then slowly cooked with moist heat and less addition of further liquid. In the original, the pot was sealed, if necessary at the end of the cooking time with dough.

Chicken or other poultry should be thoroughly covered with or marinated in the spice mixture. Then heat it evenly in cooking oil or ghee at a temperature that is high enough to get them to cook completely. After a certain cooling yogurt and / or cream can be added. However, lamb must be seared first sharp to brown the entire surface, then it is stewed with consistently low temperature. This prevents the lamb meat is tough, especially what can be a problem if a large quantity is cooked at once; Temperature differences are difficult if the mixture is allowed to stand. It is usually quite difficult to achieve these low cooking temperature. If you manage that, but you get a meal that will be remembered.

When Korma can also be used a technique, called Bagar: at an advanced stage of preparation spices are mixed with heated ghee and combines them with the sauce, which is caused by the braising; one then locks the cup with a lid and shaking it, in order to release steam and to mix the contents.

There are a wide variety of special korma, but also other " curry " recipes. Often, chilli and ginger are used. The particular mixture creates a very different taste. So can be added, for example, bay leaves or dried coconut, the latter especially in the South Indian recipes.

A korma pilau ( pilaf ) is a dish of rice and meat, prepared with stewed meat.