Korma Sauce
This aromatic sauce is a harmonious blend of flavors, featuring warm spices like cumin, cinnamon, and cloves, combined with the freshness of coriander and mint. The richness of coconut milk adds a creamy finish, making it a versatile sauce perfect for pairing with your favorite meats or vegetables. It's a delicious way to elevate your dishes with a touch of exotic flair.
— Constant Cookbook
Ingredients
- ½ tsp cumin seeds
- 2 or 3 whole peppercorns
- 16 fresh curry leaves (if dried, use 48 leaves)
- 2 sticks cinnamon
- 3 whole cloves
- 4 cardamom pods, slightly bruised (use the side of your Chefs knife)
- 1 medium onion, finely chopped
- 2 inches/5cm fresh ginger, grated
- 1 large clove of garlic, cut up
- 40g/about 2 cups (packed) cilantro leaves (fresh coriander).
- 1 tbsp chopped fresh mint
- 4 cloves garlic, chopped
- juice of 1 lime
- 1 tbsp sugar
- 2 to 6 green chilies, halved and seeds removed
- ½ tsp salt
- 1-2 tbsp water
- 1 tbsp ground cashew nuts
- ü tsp turmeric
- 2 plum tomatoes, chopped
- 2 tbsp olive oil
- 2/3 cup coconut milk
Instructions
- Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
- Stir in onion and cook for about 10 minutes until golden and soft.
- Add ginger and garlic and cook for about 2 minutes.
- Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
- Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
- Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
- Return to the pan and add the coconut milk. Simmer for 10 minutes.
- The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.
Yield
Serves 4
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