Wild Boar Korma Curry
Notes: This was good but next time, more fresh garlic and ginger. The paste isn't that zesty. And add chilis or chili sauce at the table (didn't add chilis because sharing with toddler).
2 Tbsp oil
1 onion, chopped
6 mushrooms, sliced
3 Tbsp korma paste
1/2 c yogurt
1/2 c milk
1/4 c water
400 g wild boar
4 dried apricots, chopped
1 cup peas
About half a ripe mango, chopped.
Saute onion and mushroom in oil until soft. Add korma paste and cook for 1 minute. Add milk, yogurt and water. Add boar and apricots. Bring to simmer, cover and cook about 1 to 1.5 hours, until boar is soft. Mix in peas and mango. Cook about 5 minutes until peas are done. Serve with rice or noodles.
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15/2/10: Finally got this right! Yummy Fish Korma Curry.
1 onion, chopped
4 garlic cloves, minced
1 inch fresh ginger, minced
3 Tbsp korma paste
3 mushroom, sliced
1 tin coconut milk
1/4 c plain yogurt
One large fillet pollock, cut into large chunks (10-12 ounces)
1/2 cup fresh mango, diced
1 cup frozen peas
Heat the oil in a saucepan and sauté the onion for a few minutes, until soft. Add garlic, ginger and mushrooms, and cook for a minute or two. Add the curry paste and cook 1 minute, then stir in the coconut milk and yogurt. Bring to a boil then reduce the heat and simmer. Add the fish and mango. Return to simmer, cover and cook for about 5 minutes, until fish is nearly done. Add frozen peas. Cook 5 minutes until peas and fish are cooked. Serve with steamed rice and hot mango pickle.
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Did this with lamb too and it was good...
1 onion, chopped
2Tbsp oil
3Tbsp korma paste
400 ml coconut milk
4 dried apricots, chopped
600g lamb, chopped
1 cup frozen peas
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This is based on a kids' food recipe from Annabel Karmel - but while the baby didn't go for it, the adults did. And it was super easy. So I got thinking about how to make it more adult-friendly.
Next time: Add ginger and garlic after sauteing onion. Use more korma paste and fewer apricots. Perhaps add a fresh chili.
This is what I made which was tasty but a little sweet and bland:
2 Tbsp oil
2 medium onions, finely chopped
3 Tbsp korma paste
800ml/28 oz coconut milk (2 tins)
200g dried apricots, cut into strips
4 boneless skinless chicken things, cut into cubes
1 cup frozen green peas
Heat the oil in a saucepan and sauté the onion for a few minutes, until soft. Add the curry paste and cook 1 minute, then stir in the coconut milk and apricots. Bring to a boil then reduce the heat and simmer for 5 minutes, until the apricots start to soften. Add the chicken, cover and simmer for 10 minutes, stirring occasionally. Add the frozen peas. Cook another 10 minutes or so until the chicken and apricots are both tender and the peas are cooked. Add a tablespoon of water if the sauce becomes too thick. Serve with steamed rice.
Notes: This was good but next time, more fresh garlic and ginger. The paste isn't that zesty. And add chilis or chili sauce at the table (didn't add chilis because sharing with toddler).
2 Tbsp oil
1 onion, chopped
6 mushrooms, sliced
3 Tbsp korma paste
1/2 c yogurt
1/2 c milk
1/4 c water
400 g wild boar
4 dried apricots, chopped
1 cup peas
About half a ripe mango, chopped.
Saute onion and mushroom in oil until soft. Add korma paste and cook for 1 minute. Add milk, yogurt and water. Add boar and apricots. Bring to simmer, cover and cook about 1 to 1.5 hours, until boar is soft. Mix in peas and mango. Cook about 5 minutes until peas are done. Serve with rice or noodles.
--
15/2/10: Finally got this right! Yummy Fish Korma Curry.
1 onion, chopped
4 garlic cloves, minced
1 inch fresh ginger, minced
3 Tbsp korma paste
3 mushroom, sliced
1 tin coconut milk
1/4 c plain yogurt
One large fillet pollock, cut into large chunks (10-12 ounces)
1/2 cup fresh mango, diced
1 cup frozen peas
Heat the oil in a saucepan and sauté the onion for a few minutes, until soft. Add garlic, ginger and mushrooms, and cook for a minute or two. Add the curry paste and cook 1 minute, then stir in the coconut milk and yogurt. Bring to a boil then reduce the heat and simmer. Add the fish and mango. Return to simmer, cover and cook for about 5 minutes, until fish is nearly done. Add frozen peas. Cook 5 minutes until peas and fish are cooked. Serve with steamed rice and hot mango pickle.
---
Did this with lamb too and it was good...
1 onion, chopped
2Tbsp oil
3Tbsp korma paste
400 ml coconut milk
4 dried apricots, chopped
600g lamb, chopped
1 cup frozen peas
----
This is based on a kids' food recipe from Annabel Karmel - but while the baby didn't go for it, the adults did. And it was super easy. So I got thinking about how to make it more adult-friendly.
Next time: Add ginger and garlic after sauteing onion. Use more korma paste and fewer apricots. Perhaps add a fresh chili.
This is what I made which was tasty but a little sweet and bland:
2 Tbsp oil
2 medium onions, finely chopped
3 Tbsp korma paste
800ml/28 oz coconut milk (2 tins)
200g dried apricots, cut into strips
4 boneless skinless chicken things, cut into cubes
1 cup frozen green peas
Heat the oil in a saucepan and sauté the onion for a few minutes, until soft. Add the curry paste and cook 1 minute, then stir in the coconut milk and apricots. Bring to a boil then reduce the heat and simmer for 5 minutes, until the apricots start to soften. Add the chicken, cover and simmer for 10 minutes, stirring occasionally. Add the frozen peas. Cook another 10 minutes or so until the chicken and apricots are both tender and the peas are cooked. Add a tablespoon of water if the sauce becomes too thick. Serve with steamed rice.
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