The Valentine's Curry Club Meeting  -  February 13, 2014

 

Non Vegetarian

Vegetable Pakora
Chicken Korma
Basumati Rice

Rasmalai dessert

Q145 + 10% service

 

Vegetarian

Vegetable Pakora
Paneer Korma
Basumati Rice

Rasmalai dessert


Q 135 + 10% service

 


Poppadums & Chutneys & Lime pickles courtesy of the Antigua Curry Club

 

The word "korma" is derived from Urdu ḳormā, meaning "braise", derived in turn from Turkish kavurma literally meaning "cooked meat". Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.  It is a dish which where meat or vegetables are braised with water, stock, and yogurt or cream added.

The flavour of a korma is based on a mixture of spices, including coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or vegetable and cheese (paneer), some kormas combine meat and vegetables such as spinach.

Rasmalai, a traditional Indian dessert, of paneer cheese and sugar, boiled with milk and saffron.


The Antigua Curry Club is looking for several more curry eaters   there may be two or more memberships available for resale.  If you know anyone who may be interested, please tell them to call our India Call Center at 7832-8466 or e-mail cernikovsky@hotmail.com

Go back to the Antigua Curry Club home page