Korma Curry Recipe anyone?

Justamum

I think the ground almonds are used mainly to help thicken it. They add a much subtler flavour than almond essence, so be careful if you do add essence unless you are a fan of it. I like ground almonds in things, but almond essence is disgusting!

Bongedone

Justamum wrote: »

I think the ground almonds are used mainly to help thicken it. They add a much subtler flavour than almond essence, so be careful if you do add essence unless you are a fan of it. I like ground almonds in things, but almond essence is disgusting!

I tend to agree with this. The almonds are not for flavour. If you don't have them then just skip that part of the recipe.

Swan_2

Justamum wrote: »

I think the ground almonds are used mainly to help thicken it. They add a much subtler flavour than almond essence, so be careful if you do add essence unless you are a fan of it. I like ground almonds in things, but almond essence is disgusting!

Bongedone wrote: »

I tend to agree with this. The almonds are not for flavour. If you don't have them then just skip that part of the recipe.

I also agree with Justamum & Bongedone

please don't add almond essence to your Korma :eek:

Bongedone

You may require a bit of sugar though unless your recipe has some in it already. 1/2 - 1 TSP should suffice.

zippychick

Swan wrote: »

I also agree with Justamum & Bongedone

please don't add almond essence to your Korma :eek:

Is it that strong? :eek:I must admit to not being an almond fan so have never encountered almond essence.

Swan_2

zippychick wrote: »

Is it that strong? :eek:I must admit to not being an almond fan so have never encountered almond essence.

I've always found it to be really overpowering & one you definitely have to be careful with, or maybe I'm just particularly sensitive to that flavour?

especially with a subtle curry like a Korma a drop or two too many could ruin it, & as others have pointed out, in this instance the ground almonds are there mainly for texture

gs1967

My son is home ill from school so I can't go out to get some now . I have a stew recipe that uses a spoon of tapioca to thicken, it always turns out nice , so I've thrown a bit of that in. I didn't think of the sweetness of the ground almonds so I'll go a put a bit of sugar in! Thanks everyone.

zippychick

Well improvised GS!:j

andygb

I agree with the others regarding almond essence, and would add that I think it should only be used in desserts - frangipane, marzipan and the like.
I am surprised at the choice of crushed almonds in a Korma though, because I would have thought that crushed cashews would be closer to the flavour.
Anyway, good luck with the curry, and don't ever say again that you cannot cook, because you are doing what millions of people are too lazy to do - prepare and cook a meal.

Andy

Justamum

andygb wrote: »

I am surprised at the choice of crushed almonds in a Korma though, because I would have thought that crushed cashews would be closer to the flavour.

Cashews are horrendously expensive though - almonds are a much cheaper alternative.