Korma (court)
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Korma is a dish that originates from South Asia or Central Asia and can be prepared with yogurt , cream, nut and seed pastes, or coconut milk . It's kind of a curry .
Etymology and history
The word Korma ( Persian قورمه) comes from the Turkish verb for roasting / grilling kavurma . The name is derived from the Hindi and Urdu words for "stew". Korma has its roots in the cuisine of the Mughals of today's India and Pakistan . It is a characteristic Indian dish that can be traced back to the 16th century and to the Mughal campaigns in what is now northern India, Pakistan and Bangladesh . A korma is classically defined as a dish in which meat or vegetables are braised with water, broth and yogurt . The same procedure is used for different types of korma.
The taste of a korma depends on the mix of spices, including ground coriander and cumin, combined with yogurt, which is slowly and carefully mixed with the meat juices. The temperature must not be too high, otherwise the yoghurt will curdle . Traditionally, korma was cooked in a saucepan over a very low flame, with charcoal on the lid to provide all-round heat. A korma can be mildly spicy or spicy and can contain lamb , chicken , beef or game ; some Kormas combine meat with vegetables like spinach and beets . In some Kormas the term Shahi (German: Königlich) is also used to draw attention to the fact that it is not an everyday dish. The korma is a prestigious dish, a dish of kings.
variants
Korma in the UK
In the UK , the name Korma does not usually refer to any particular way of cooking, but rather to a thick, cream-based sauce or gravy. In the Indian restaurants known as Curry House in the United Kingdom, korma is at most slightly spicy and often contains nuts, usually almonds or cashews , and coconut .
Navratan Korma is a vegetarian korma made with vegetables and panir , an Indian cheese, or nuts. "Navratan" means nine gemstones, which refers to the nine different vegetables in the recipe.
preparation
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Korma Art is comparable to other braising techniques in that the meat or vegetables are first cooked quickly or seared over high heat. Then it is slowly cooked over moist heat and adding a little more liquid. In the original, the pot was sealed with dough towards the end of the cooking time.
Chicken or other poultry should be thoroughly covered or marinated in the seasoning mixture . Then heat them evenly in cooking oil or ghee at a temperature high enough to cook them completely. After a certain cooling time, yoghurt and / or cream can be added. However, lamb must first be seared to brown the entire surface, then it is braised at a consistently low temperature. This prevents the lamb from becoming tough, which can be a problem especially when cooking a large amount at once; Temperature differences are difficult when the mixture is left to stand. It is usually quite difficult to get this low cooking temperature. If you can do that, however, you will get a meal that will be remembered.
A technique called bagar can also be used in the Korma : at an advanced stage in the preparation process, spices are mixed with heated ghee and combined with the sauce made by the braising; the pan is then closed with a lid and shaken to release steam and mix the contents.
There is a wide variety of special Korma, but also other "curry" recipes. Chilli and ginger are often used. The respective mixture creates a very different taste. For example, bay leaves or dried coconut can be added, the latter especially in South Indian recipes.
A korma pilau ( pilaf ) is a rice and meat dish made with braised meat.
