Comments on: Korma (made from scratch)

By: mattkibs

mattkibs — Thu, 24 Sep 2020 19:02:41 +0000

Cheers for such a quick response Josh. I don’t want to mess with your recipe so I’ll hunt for some coconut milk powder over here to do it right. I’ll take note of your onion suggestion too when I finally get all my ingredients together to make this. Very excited to try it so I will keep you posted on how it goes. Keep it up!

By: Josh

Josh — Thu, 24 Sep 2020 18:44:01 +0000

Hi, many thanks for the comments, greatly appreciated.

I’ve unfortunately never used coconut milk in the dish as I use the Maggi coconut milk powder (https://amzn.to/33sl7zY) but I guess if you open a can and tip off all the water without shaking you should be left with the cream part.

While that probably isn’t condensed as much as the 60ml of powder I would think the amount you’ll have would be at least double that so should give a similar flavour. I do have some coconut milk so I’ll also give it a try.

Main thing with any of my “from Scratch” recipes is to ensure you grate the onions where advised to and cook them gently. You’re trying to recrate the onion mush you would get from 1 couple of hours cooking in the base gravy recipes

Any issues please shout 🙂

By: mattkibs

mattkibs — Thu, 24 Sep 2020 18:23:45 +0000

Hi Josh, love your content and well done on accomplishing so much so young! Can’t wait to try this recipe as it’s impossible to find a korma in California. Can I replace coconut powder with coconut milk and if so what would be the right amount? Will powder give a better more authentic flavour?