Kerala Creamy Korma Recipe
This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry.
This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!
Ingredients
- 1 white onion finely chopped
- 4 cloves garlic finely chopped
- 1 thumb sized piece of fresh ginger finely chopped
- 2 green chillies finely chopped
- 2 birdseye chillies whole & small
- 3 bay leaves
- 1 400 g tin coconut milk
- 100 g plant based milk
- squeeze half lemon
- 150 g of basmati rice
Spices:
- 1/2 tsp turmeric
- 1 tsp mustard seeds substitute for 1 tsp wholegrain mustard
- 1/2 tsp chilli flakes optional
- 1/2 tsp sea salt
Instructions
- Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
- Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
- Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
- Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
- Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!