Korma

Korma, kurma, qorma or qurma ( ; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.

Korma, kurma, qorma or qurma ( ; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.

Etymology

The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning 'braising', the cooking technique used in the dish. All these words, and the names of dishes such as the ghormeh, the Turkish kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from the Turkic qawirma, "[a] fried thing". However, korma and modern Turkish kavurma are quite different dishes. of korma. The English word is from Hindi-Urdu, derived ultimately from Turkic. The dishes named vary widely. ]]

History

Korma stems from Mughlai cuisine of the Indian subcontinent. Kormas were prepared in the Mughal court kitchens; according to the historian of food Neha Vermani, the dish is first mentioned in cookery books from the reign of Shah Alam (r. 1643–1712). During the 18th century, cooks in the Mughal court enriched the Persian-style stew with almonds, garlic, spices, and yoghurt. In Hyderabad in 1832, a "korma" variety of pilau included thinly-sliced meat with rice. Indian cooks in the 19th century prepared curries for their British masters simplified and adjusted to Anglo-Indian taste. A quarama from Lucknow contained (among other ingredients) ghee, yoghurt, cream, crushed almonds, cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian quorema or korma, "different in substance as well as name", had no cream, almonds, or saffron, but added the then-standard British curry spices, namely coriander, ginger, and black peppercorns.

Preparation

The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using high heat, traditionally with ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak. The spices are prepared using the bagar tempering technique, briefly fried in hot oil. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. As cooking ends, butter or cream is sometimes added. In modern Bangladeshi cuisine, some cooks use a thick evaporated milk in place of yoghurt. File:Chicken White Qorma (Korma).JPG|A chicken korma File:Potol ( pointed gourd) Korma.jpg|Potol (pointed gourd) korma

Text derived from https://en.wikipedia.org/w/index.php?oldid=1350486070 under CC BY-SA 4.0; modifications have been made.