Description
Water is introduced during cooking, but this must be entirely evaporated during the cooking process, indicated at the end of cooking when the ghee or oil floats on top of the cooked dish. Saffron and/or turmeric infuses a golden colour.
There are many types of authentic Korma, all of whose aromas come from aromatic spices awash with a mellow gravy, achieved in the north by using yogurt and/or cream, and in the south with coconut milk.
Korma cooking has been around for centuries but it was perfected by the Moghuls. It was said that if a chef could cook a korma he could cook for the court. If he could cook two dozen variations he would be king of the kitchens, and cook for the Emperor¹s table.
To Cook Korma Yourself:
Use Madhuban Korma Sauce with meat or chicken or prawn or vegetables. Simply follow the instructions on our recipes page.
Korma Sauce
Typical values as sold per 100g
|
Energy Value (KJ)
|
588KJ
|
|
Energy Value (kcal)
|
141kcal
|
| Fat |
9.4g
|
| Of which saturates |
3.2g
|
|
Carbohydrates
|
11g
|
| Of which sugars |
6.2g
|
|
Fibre
|
2.4g
|
| Protein |
1.8g
|
| Salt |
0.53g
|
| Onions, Rapeseed Oil, Water, Coconut Powder, Garlic, Ginger, Mixed Spices, Sugar, Almond Powder, Tomatoes, Evaporated Milk, Milk Powder, Turmeric, Salt, Capsicum, Carrots | |
| Store Cool Dry Place | Product has been tested for ambient |
| Can be Frozen | Yes |
| Best Before End: See Base | Batch Code K – best before 5 months from production |
| Suitable for Vegetarians | Yes |
| Gluten Free | Yes |
| Allergen | Milk, Almond |
