Pestle Korma Paste

140 g
£6.50

The famous ‘Brindian’ Korma, safe for even the novice to try – a perfect marketing tactic for restaurants to create a range to suit all heat palates. This sweet, creamy curry made with coconut milk or cream is a firm favourite but the British version couldn’t be further from its origins.

Korma is an adaptation on the Urdu name Qorma, meaning ‘to braise’ – the dish originates from Moghul rulers and can be traced back as a banquet dish in the 16th century. This curry is rich, can be served alongside various meats or vegetables and would usually be medium heat but can vary. Said to have been served at the inauguration of the Taj Mahal by Shah Jahan, this dish now has many variations and styles across the subcontinent.

Ingredients & Allergens (bold): Rapeseed Oil, Onions, Garlic, Ginger, Ground Spices, Salt, Sugar. May contain traces of nuts.

           

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