Suitable for vegetarians and vegans
Each sachet makes 3-4 curries for 4 people / 16 servings
A very popular dish in the UK. Our Korma Paste is very mild and a good introduction to Indian Cuisine. It's a delicate blend of spices. Ideal for those new to Asian cuisine and curry addicts.
The word "Korma" is derived from Urdu, meaning "braise". This came from the Turkish for cooked meat. Korma has its roots in the Mughlai cuisine of India and Pakistan. It is a typical Moghul dish from the 16th century. That's when the Moghuls has incursions into present-day Northern India, Pakistan and Bangledesh.
A Korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
The flavour of a Korma is based on a mixture of spices. This includes coriander and cumin They are combined with cool yogurt slowly added to the meat juices.
Traditionally, this would have been carried out in a pot set over a very low charcoal fire. There would have been a lid too. A korma can be mildly spiced or fiery. Most use lamb, chicken, beef or game. Some kormas combine meat and vegetables such as spinach and turnip.
Our Korma Paste is produced in small batches using the very freshest of ingredients. We use organic spices where possible. We then pack our Korma Paste in Mylar sachets which promote preservation and the dark and opaque packaging as light is the enemy of spices quickly destroying their taste.
|Dimensions||20 x 12 x 1.5 cm|