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.
Disclaimer: Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any Pezu branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Pezu nor without due acknowledgement.