Korma Mix

[hmmm sausages]

Anyone tried the Korma mix off here? I know Korma isnt a strong flavour but I put in 1.5 times as much mix as recommended, and it still taste of next to nothing! interested to hear of anyone elses experiences

Cheers, Rob

[porker]

I'd like to hear more about this one, as I have it on my list!

Thanks

[aris]

I've made sausage using curry paste like the Pataks ones you get in the supermarket in the UK. Works great!

[jenny_haddow]

I find increasing the amount of the mixes increases the salt taste more than anything so I make up my own now. I think different curry masalas are some of the more successful to try. I just use the spices I would grind to make a curry and add a few spoons full to the sausage meat. If I did Korma sausages I would combine the following spices: - Coriander, cumin, turmeric, black and green cardamom, cloves, star anise, mustard seeds, bay leaves, ground ginger, garlic powder, onion powder, salt to taste, sugar (preferably palm sugar), a good helping of powdered coconut milk (I use this exclusively for sausages), ground almonds, a squirt of tomato puree and a tsp or so of citric acid. As far as possible I use whole spices and grind them, and as for quantities, well, about a teaspoon of each, adjust to your own liking. Add that lot to your minced lamb and mix well, should taste good.
I agree with Aris too, some of the bought curry pastes work very well, in fact, leave out the coconut milk and ground almonds and combine the rest of the above with a little oil and you have a good curry paste for a Korma.

Hope this is of use

Cheers

Jen

[aris]

Or for that matter, any kind of paste. I've used harissa paste to make a merguez type sausage, and i've used green curry paste for a thai style one.

[porker]

Thats a lot of spices.....I need my new containers for sure now! Will have to start buying them and the spices, Thanks everyone.

[hmmm sausages]

Cheers Jen, I will have to try that, even if its a curry not a sausage i make lol

I have harissa paste in the cupboard, I love the stuff, used some in a parsnip soup a few months back, it was awesome!!

Cheers for the hints and tips