shore sayeb, don't make me say it

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UPites make the best qorma

i'll post my mom's recipe sometime

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shoresahib,
i heard that the Korma is more of a deccani/nizami/mughalai creation

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shore, can u ask subroto to put that recipe in his ilog thanks

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Subs, that sounds delicious.

Although I am so glad you didnt call it fish Qorma.

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yaar harry we dont have trader joes here in oz. plus nowdays i prefer to use my own masalas..the basic dhaniya zeera combo works quite well..i have a fish recipe of mine that has proved to be a hit with my friends and surprisingly in spite of the chillies - my kid.
I take heaps of dried red chillies, red chillie powder, sambhar powder and fry the fish in the masalas..remove the fish from the pan..pour in coconut milk, some tamarind juice, salt to taste and make my curry..add the fish back in and simmer..garnish with chopped green chillies

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Hurricane,

I am not comparing Punjabi food and Hindustani food.
My mother is punjabi and paternal side Hindustani.

So, Believe me I get it.

I would be equally aghast if someone added Kasuri Methi to Sarson ka Saag, or added Saffron to Meethi Lassi!

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Shoresahib,

call me a paindu, but I love my punjabi food, and long for it much.

The hindustani food is so pretentious, multi layered subtle flavors, while punjabi food it simple and bursting with flavors (of a few spices). Simple and honest

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I have a feeling shoresaab ne wolfe ki le li hai iss thread mein.

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i think shore is a true gourmand and thus finds the unorganised approach to cooking stressful

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Subroto

"Post by subroto on May 9, 2008 10:19:53 am

hairy "pinenuts and onions and Trader Joe's curry sauce "

"Hairy" is an affectionate nick that has already been taken by our own beloved energy source: the hairy scary.

You near a trader joe? Check out the sauces section, they have really good curry sauces etc.

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Dash Dottie honey,

Qorma is a specialized version of a curry with a number of spices and method peculiar to it.

Usually Qorma has no Haldi or Dhaniya in it, and also no tomatoes usually. But people tend to put those things. But what gives qorma its specfic scent and aroma is the use of Garam Masala and how its cooked ina lot of oil for a long time to give it the characteristic look, fragrance and taste.

Adding Methi to that wonderful mix of spices that have cooked for a long time would totally overpower the delicate flavor of the qorma.

I mean the way Hindustani people make Qorma and the way Punjabis make qorma is totally different. Hindustanis dont usually put Haldi in Qorma. Punjabis have no problem putting haldi or dhuniya or tomoatoes in it.

But Qorma is a Lucknowi or Dehelvi creation, and purists like to make it how it was originally made.

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something must have upset you today shoresahib - you are well and truly shaken and agitated
something went wrong with the afternoon prayer, or has your date for this eveing decide to swan-off with some_other

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Subroto, do try my recipes.

Scoutie,

Ouff Allah!

Eik to bus tum.

Why would you want to try an idiotic recipe in the first place. Tumhari Mutt Mari gayi hai kya?

I mean, who the hell puts Kasuri Anything in a Qorma.

Kasur and Qorma so dont go together.

I mean I can envision making a qorma gravy and then adding pan fried fish filets of a white fish at the last moment, but Qasuri Methi???????????????????

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i've made fish curries without methi with absolutely no problems

but i agree with shore, i wouldn't call this a qorma

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Shore saab,

I don't know about fish qorma, and I don't know the intricacies involved, but in my family, they make fish curry and add methi to it too...I guess to overpower the fish smell with the pungent methi smell

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