Shrimp Korma Food

SHRIMP KORMA

Steps:

• (Drain shrimp thoroughly if they have been previously frozen.).
• Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
• Add salt to taste, and set aside.
• Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
• Pour in the spice mixture and bring to a boil while stirring intermittently.
• Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
• Garnish with chopped cilantro and serve.

SHAHI KORMA

Steps:

• Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
• Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
• When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
• Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
• Brown all the meat this way.
• Put the cardamom, cloves, and cinnamon into the hot oil.
• Within seconds the cloves will expand.
• Now put in the onions.
• Stir and fry the onions until they turn a brownish color.
• Turn the heat down to medium.
• Put in the paste from the blender as well as the coriander, cumin, and cayenne.
• Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
• Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef).
• Bring to a boil.
• Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
• Stir frequently during this cooking period.
• Skim off any fat that floats to the top.
• Sprinkle in the garam masala and mix.

KORMA

Steps:

• On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.