My local take out does an amazing Korai recipe (Coincidentally called Mamtas)

I've surfed through your recipe page but i cant find anything. All i know is its mint based. Any ideas?

Thank you :)

Doesn't the Korai (or Karai/Karhai) refer to the two-handled, wok-like pot a recipe is cooked in, and styles of cooking suited to it rather than particular recipes. So any dish cooked in a Korai could then be pre-fixed 'Korai' ??!!

Tender fillet of lamb, chicken, duck or king prawns, marinated in yoghurt and selected spices and grilled over charcoal, then gently cooked in a richly spiced sauce with onions, peppers, tomatoes and coriander.

This is the menu description, and the only bit info i have on it. It was a long shot, but i was curious if this recipe was well known.

thank you for the quick reply.

Karahi / Kadhai / Korai as it is called, if it is called Korai then most probably it is Bengali pronounciation. Karahi is Indian wok but heavier, if I must say so. I believe whatever curry is cooked in Karahi is called as karahi dish, otherwise the method of cooking is the same as any curry.

Hi Bobet, the description of menu is exactly how you cook curry normally, but with a slight difference-- the yogurt/spice marinated meat is grilled over charcoal before putting it in the korai for cooking (this can be done in an oven at home).

"Tender fillet of lamb, chicken, duck or king prawns, marinated in yoghurt and selected spices and grilled over charcoal, then gently cooked in a richly spiced sauce with onions, peppers, tomatoes and coriander."

That sounds a little like "tikka" style meats used for curries, where the meat would be left in a spicy yoghurt mix then either griddled or tandoored and used in a simple curry sauce rather than just using plain meat...

Steve

Yes Steve, and that smokey flavour tastes good in the curry. But if given the choice I would prefer the dry marinated charcoaled lamb /goat.

Korai is indeed Bengali pronunciation of Karahi or Kadhai, a two handled wok Indians used for making stir-fry dishes or for deep frying things; http://www.google.co.uk/imgres?imgurl=http://www.theasiancookshop.co.uk/ekmps/shops/asiancookshop/images/6-karahi-dish-with-wooden-stand-352-p.jpg&imgrefurl=http://www.theasiancookshop.co.uk/6-karahi-dish-with-wooden-stand-352-p.asp&h=330&w=330&sz=22&tbnid=4k5plGQN-UcXkM:&tbnh=119&tbnw=119&prev=/images%3Fq%3Dkarahi%2Bpicture&usg=__BftC2OtG7RNMwfZd-D_BvMHVDw0=&ei=C6quSoqdNNug4gbjw4WtCg&sa=X&oi=image_result&resnum=4&ct=image

It can be made of iron, brass, copper, stainless steel, aluminium, non-stick or even old aeroplane metal, the last one being more popular in Calcutta etc.

In restaurants, chefs will often marinate their main ingredients of their most popular dish in advance. It improves the flavours and cooks faster. If you do not have a charcoal cooker handy, you can always griddle the chicken/prawn/meat etc. Methods used in a restaurant kitchen are not always convenient in a home kitchen and vice versa. Hope this helps!