Mamta's Kitchen - A Family Cookbook





new version of korma

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On 22/11/2009 09:11am, Kavey wrote:

Why not try it and let us know?

:)

(Take some pics)

On 22/11/2009 10:11am, Winton wrote:

Sounds good!

Only proviso would be that given the delicate flavour (and price!) of lobster that the korma should be VERY mild - more of your cardamon and coriander flavourings rather than cumin and certainly not chilli, otherwise you might as well be making it with bits of pollock.

On 22/11/2009 04:11pm, Lapis wrote:

the real korma is a braising dish, so not suitable for lobsters, but I know of a dish using lobster, which is called a qualia.

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