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Tag: Korma

Curry Guide… Korma

The poor old Korma gets a bit of a bad press in Britain. The obsession among some people in eating ever hotter curries means the Korma gets lumped with the “curry novices” tag because it is mild and creamy. And to be fair, the quick and easy Kormas some...

Curry tip 14

For a really rich, vibrant colour in your Kormas use saffron (not turmeric). To extract the colour from the saffron put a few strands of it in warm milk and gently press with the back of a spoon. The same trick works to give a beautiful colour to your...

Curry tip of the week 17

For a really rich, vibrant colour in your Kormas use saffron (not turmeric). To extract the colour from the saffron put a few strands of it in warm milk and gently press with the back of a spoon....

Aurora curryalis

Zin Zeera, Norwich (Review by Scott of Norwich Curry Club)  It’s all about the lights. You can see them as you drive past Zin Zeera in the evening and they look great. I’m sure that they’ve picked up a lot of business by people drawn in by the light...

Curry in a hurry

Empress of India, Waterloo, Canada Let me tell you, turnip tastes good curried. Sliced and cooked in a Jalfriezi-style with turmeric, onions and green peppers, it’s time to take a bow Empress of India chef. And taking a bow for food at the end of a buffet shift takes...