In Indian cuisine, a Korma (which can be spelled many different ways, including Qorma, Khorma, Kurma, etc.), is a braised dish to which either yoghurt, cream, or coconut milk is added, to yield a smooth and rich finished dish. There are all sorts of variations on the basic theme, and, though the end-result can be quite fiery, in restaurant versions they are typically very mild. Today’s rendition, using shrimp, cauliflower and carrot, falls into that category…
- 3/4lb medium Shrimp, peeled and de-veined.
- 2 cups Cauliflower florets;
- 10-12 Baby Carrots, sliced lengthwise into halves or thirds;
- 1 small Onion, minced;
- 5 Tbsp. Butter;
- 1 tsp. Garlic Salt;
- 1 can Thick Coconut Milk;
- 1 Tbsp. coarsely ground Chili (or more, to taste);
- ½ tsp. Fenugreek Seed;
- 1 tsp. Coriander Seed;
- 2 Cloves;
- ¼ tsp. Cardamom Seeds;
- 1/3 tsp powdered Ginger;
- 1/3 tsp. White Pepper;
- 1 Tbsp. Turmeric.
First, finely grind together all the spices except the Chili and set aside.
Melt the butter in a pot over a low-medium heat and add the onion. Sprinkle with the garlic salt and let the onions sweat until softened and just beginning to darken slightly.
Add the ground spice mixture and stir into the onions. Allow this to cook for a minute or so.
Now add the vegetables and coconut milk and stir well. Allow this to come to a low simmer and cook until the vegetables are just tender. At this point, you may wish to turn up the heat briefly and allow the sauce to thicken, or, conversely, if it is a little too thick (canned coconut varies in consistency), you may wish to add a little water.
Finally, add the shrimp and the chili and cook a little longer until the shrimp are pink. You can serve now, but the flavor will improve if the dish is allowed to cool and sit overnight in the refrigerator for rewarming the next day. Ideally, this would be one of several dishes served with rice as part of an Indian meal.