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
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