Further culinary adventures: korma
Sep. 2nd, 2016 09:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabotabbyHey, you know what I love? Korma. You know what I can't eat anymore? Korma, unless I make it myself. So I did.
I also had a ghost pepper ripen in my garden—the first one I've ever managed to get to ripening stage!—so I figured, hey, why not make ghost pepper korma? I know korma is supposed to be mild, but this is me, and if I can add ghost pepper to a thing, I will.
The result is fucking deliciousness.
First off, here are some pictures of my very first ghost pepper what I growed myself.
R.I.P. ghost pepper. Your sacrifice was not in vain and I saved your seeds, so hopefully you will live on through your children. Also, plz notice that there is a second ghost pepper ripening right beside it, and two more that are probably going to be ready in a few days. Also also, I have a few haberneros ripening, so it's jerk time soon.
Anyway, on to the korma. Here's the recipe I based it off. This was also a test run of my new blender, which I'm pleased to say was more than a match for cashews and did not explode and start smoking like my old blender. It basically obliterated the cashews into liquid. Yay!
Curry Paste:
(I doubled this except for the garlic, because 6 garlics are insufficient garlic. I used a wee handful. Also the ghost pepper, and a reminder to use gloves. The paste comes out dry and doesn't want to blend, so I added a bit of water to make it smoother.)
Curry:
It's korma, so you're gonna want some rice or roti or whatever with it, but if you think I didn't scoop out large spoonfulls to make sure it wasn't poisoned, you clearly don't know me.
Anyway, this is dead easy and tastes delicious. A++ would make again.
In other news, I dyed my hair green again. It looks rad.
I also had a ghost pepper ripen in my garden—the first one I've ever managed to get to ripening stage!—so I figured, hey, why not make ghost pepper korma? I know korma is supposed to be mild, but this is me, and if I can add ghost pepper to a thing, I will.
The result is fucking deliciousness.
First off, here are some pictures of my very first ghost pepper what I growed myself.
R.I.P. ghost pepper. Your sacrifice was not in vain and I saved your seeds, so hopefully you will live on through your children. Also, plz notice that there is a second ghost pepper ripening right beside it, and two more that are probably going to be ready in a few days. Also also, I have a few haberneros ripening, so it's jerk time soon.
Anyway, on to the korma. Here's the recipe I based it off. This was also a test run of my new blender, which I'm pleased to say was more than a match for cashews and did not explode and start smoking like my old blender. It basically obliterated the cashews into liquid. Yay!
Curry Paste:
(I doubled this except for the garlic, because 6 garlics are insufficient garlic. I used a wee handful. Also the ghost pepper, and a reminder to use gloves. The paste comes out dry and doesn't want to blend, so I added a bit of water to make it smoother.)
- 1 teaspoon ground cumin
- 1 teaspoon dried (ground) coriander
- 2 teaspoons garam masala
- 1 teaspoon (ground) turmeric
- 2 tablespoons tomato paste
- 3 garlic cloves
- 20g fresh ginger
- 1/4 cup shredded coconut
- 2 tablespoons olive oil
Curry:
- 1 tablespoon oil
- 1 onion, diced
- 1 cup frozen peas
- 1 carrot, diced
- 200g white potatoes, diced (What is this in regular measurements? I put about 2.5 cups in.)
- 2 cups Soy Milky Lite (I used cashew milk)
- 1 cup raw cashews (I soaked them all day, owing to aforementioned old blender exploding.)
- big pinch salt
- 1 1/2 cups rice of choice (optional)
- Prepare the rice according to packet instructions.
- Place the cashews and soy milk in a bowl. Allow to sit and soak. Set aside.
- In the meantime, steam the potatoes and carrots until just tender. Set aside.
- Add all "curry paste" ingredients to a food processor and blend until combined into a paste. Set aside.
- In a pan on high heat, add the oil and onion and sauté until transparent.
- Add in the curry paste and sauté for a couple of minutes until fragrant and heated through.
- Add in the peas, carrots and potatoes and sauté for a couple of minutes until coated in the paste and the peas have defrosted. (You probably will want to add more water at this point.)
- In a food processor, pour in the soy milk and cashew mixture and blend until smooth without lumps.
- Pour the processed cashew mixture into the fry pan and stir until combined.
- Allow to simmer until heated through and the mixture has thickened.
- Taste and season with a big pinch of salt.
- Serve immediately with rice. Enjoy!
It's korma, so you're gonna want some rice or roti or whatever with it, but if you think I didn't scoop out large spoonfulls to make sure it wasn't poisoned, you clearly don't know me.
Anyway, this is dead easy and tastes delicious. A++ would make again.
In other news, I dyed my hair green again. It looks rad.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
'Nother for my to-cook list
Date: 2016-09-03 03:28 am (UTC)RE: 'Nother for my to-cook list
Date: 2016-09-03 12:56 pm (UTC)no subject
Date: 2016-09-03 04:51 am (UTC)no subject
Date: 2016-09-03 12:56 pm (UTC)no subject
Date: 2016-09-03 06:06 am (UTC)Stop being so North American and get a kitchen scale already. $20 or so at Tire Fire. :P
no subject
Date: 2016-09-03 12:56 pm (UTC)no subject
Date: 2016-09-03 12:04 pm (UTC)no subject
Date: 2016-09-03 12:55 pm (UTC)no subject
Date: 2016-09-03 12:59 pm (UTC)no subject
Date: 2016-09-03 01:20 pm (UTC)no subject
Date: 2016-09-03 01:32 pm (UTC)Learn more about LiveJournal Ratings in FAQ (https://www.dreamwidth.org/support/faqbrowse?faqid=303).
no subject
Date: 2016-09-03 01:39 pm (UTC)no subject
Date: 2016-09-04 04:32 pm (UTC)no subject
Date: 2016-09-04 10:47 pm (UTC)