Korma Sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- ½ tsp cumin seeds
- 2 or 3 whole peppercorns
- 16 fresh curry leaves (if dried, use 48 leaves)
- 2 sticks cinnamon
- 3 whole cloves
- 4 cardamom pods, slightly bruised (use the side of your Chefs knife)
- 1 medium onion, finely chopped
- 2 inches/5cm fresh ginger, grated
- 1 large clove of garlic, cut up
- 40g/about 2 cups (packed) cilantro leaves (fresh coriander).
- 1 tbsp chopped fresh mint
- 4 cloves garlic, chopped
- juice of 1 lime
- 1 tbsp sugar
- 2 to 6 green chilies, halved and seeds removed
- ½ tsp salt
- 1-2 tbsp water
- 1 tbsp ground cashew nuts
- ü tsp turmeric
- 2 plum tomatoes, chopped
- 2 tbsp olive oil
- 2/3 cup coconut milk
Method
- STEP 1Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
- STEP 2Stir in onion and cook for about 10 minutes until golden and soft.
- STEP 3Add ginger and garlic and cook for about 2 minutes.
- STEP 4Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
- STEP 5Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
- STEP 6Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
- STEP 7Return to the pan and add the coconut milk. Simmer for 10 minutes.
- STEP 8The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.
