KORMA CURRY

KORMA CURRY

Ingredients:
1 cook's spoon or about 4 Tbsp of Oil
1 little finely sliced red pepper
1 Tsp. spice mixture
3 pinches of salt
1portion (7 oz.) curry gravy
1 Tbsp. coconut
1 Tbsp. ground almonds
Cooked meat or chicken
2 fl. oz. single cream
Coriander leaves
Almost the same as the medium curry. Heat the oil and add red pepper. When this sizzles, add the spice mixture and salt. Stir
for a few seconds, then add curry gravy, and keep stirring. Add coconut, ground almonds, and mix well. Now add cooked
meat and simmer for a couple of minutes. Next is the cream and finally the coriander leaves before serving.
9
Next come some hotter curries. First is Madras, which is often described on the restaurant menu as being hot and sour. The
sourness comes from lemon, either juice added to the sauce, or a piece of lemon cooked in it, and removed before serving.
But as I am not keen on lemon in ordinary curries, I will treat this as an option.
MADRAS CURRY: