I like to tease kormas. I’m not a fan – they’re too sweet for my liking, and seem a little bland to my palette. Consequently, I’d not had one for a long time.
I’ve recently been going hiking with my friends Romi and Katharine. We like to order a curry in the evenings, trying out restaurants and takeaways along the route. Romi is as much of a fan of spice as I am, so we’ll order the hottest dishes on the menu.
On our most recent trip, the local curry house didn’t have many vegetable options, and wouldn’t make a vegetable vindaloo specially. So we asked for a vegetable madras, spiced up to vindaloo strength. They managed this and did a pretty good job. It had the fire of a vindaloo, but the taste of a madras.
The next night, we decided to order curry again. This time, we decided to ask for something foolish. Could we have a vindaloo-strength Jalfrezi? Yes we could. Could we have a vindaloo-strength korma? Yes we could.
The korma vindaloo tasted as ridiculous as you might expect. The creaminess was in conflict with the spice – but for a korma it was pretty good. Although I’m not sure the curry house should really have indulged our experiment.If you want to follow what I'm up to, sign up to my mailing list