Korma - Cumin overpowering

[ivrytwr3]

2 x teenagers, not keen on spicy food and so wifey has been making this Korma



However, i have had Kormas in the past and wifeys version does not taste like a Korma! I THINK it's the Cumin as every bite of the chicken or dunk in the sauce is so overpowering.

She says she has reduced from 1 x tablespoon to 1 x teaspoon, but still the same.

Any comments or any better recepies? Or maybe it's just MY taste buds have changed!

 

[robfosters]

You are used to a BIR korma, which is a lot different from your general home cookbook korma. I would strongly advise you to treat your wife to this book https://www.amazon.co.uk/New-Curry-Bible-Pat-Chapman/dp/184358087X/ref=sr_1_1?crid=32N0LI2HGLU34&keywords=the+new+curry+bible&qid=1644761442&sprefix=the+new+curry+bible,aps,66&sr=8-1

It’s all restaurant curries like korma, madras, Bhuna, tikka masala etc. it’s fantastic, the chicken tikka is to die for

It shows how to make spice mixes and gravies that can be used as bases for different types of curry, just like a restaurant does.

 

[ivrytwr3]

You are used to a BIR korma, which is a lot different from your general home cookbook korma. I would strongly advise you to treat your wife to this book https://www.amazon.co.uk/New-Curry-Bible-Pat-Chapman/dp/184358087X/ref=sr_1_1?crid=32N0LI2HGLU34&keywords=the+new+curry+bible&qid=1644761442&sprefix=the+new+curry+bible,aps,66&sr=8-1

It’s all restaurant curries like korma, madras, Bhuna, tikka masala etc. it’s fantastic, the chicken tikka is to die for

It shows how to make spice mixes and gravies that can be used as bases for different types of curry, just like a restaurant does.

Very useful - ty. Ordered the book

 

[ivrytwr3]

Found out what it was, it wasn't cumin, wife was adding garam masala as a substitute for something for some reason.

 

[MikeTheNative]

Found out what it was, it wasn't cumin, wife was adding garam masala as a substitute for something for some reason.

That's a bit of a face palm moment
Was going to say it's never going to taste like a korma as it doesn't have 2000 calories worth of ghee and butter in it anyways. lol

 

[200sols]

Ground coriander is pretty awful I find, far too floral for me and garam masala is loaded with it, I never add both now.

 

[dlockers]

You are used to a BIR korma, which is a lot different from your general home cookbook korma. I would strongly advise you to treat your wife to this book https://www.amazon.co.uk/New-Curry-Bible-Pat-Chapman/dp/184358087X/ref=sr_1_1?crid=32N0LI2HGLU34&keywords=the+new+curry+bible&qid=1644761442&sprefix=the+new+curry+bible,aps,66&sr=8-1

It’s all restaurant curries like korma, madras, Bhuna, tikka masala etc. it’s fantastic, the chicken tikka is to die for

It shows how to make spice mixes and gravies that can be used as bases for different types of curry, just like a restaurant does.

Added to wish list thank you!

 

[robfosters]

Very useful - ty. Ordered the book

One thing I noticed about that recipe is the lack of ground almonds. Ground almonds are essential for that restaurant korma taste.

 

[Scam]

I can highly recommend Maunika Gowardhan's Indian Kitchen book. Happily admit I've never been to India but the recipes taste way different to the usual curry house affair, taste super "authentic" to me (cringe, I know) and are not that hard either.

 

[Ali195]

We got a small bag of cumin from holiday in Iran few years ago (before things really kicked off with folks being locked up willy-nilly). Damn the misses kept putting it in everything , it's really strong, the smallest pinch in say mashed potatoe would be overpowering so I'd reduce the recommended quantity by half for any cookbook imo.

 

[da_mic_1530]

shout out for the "that curry guy" books by Dan Toombs if you like BIR style