Hi all,
I'm looking for good King Prawn Korma recipes--does anyone mind
sharing their favorite?
Thanks in advance,
Louis

On 30 Nov, 11:48, Mr Markham  wrote:
> Hi all,
> I'm looking for good King Prawn Korma recipes--does anyone mind
> sharing their favorite?
> Thanks in advance,
> Louis

I doubt if you will get a decent reply, Mr. Markham. In India/
Pakistan, a korma means a braising dish, that is, cooked on low heat
for a long time with a little water and fat/oil, not something we
would do to prawns.
However, in UK Indian restaurants, dishes are prepared by frying the
meat of choice, maybe with spices, then a common 'stock' is added, and
maybe a few other flavours, such as coconut and butter. In other
words, they are not real dishes, but completely made up. If you want
prawn korma, just add prawns to your favourite 'korma sauce', not a
recipe as such, but I'm sure you will enjoy it if you like restaurant
type offerings. BTW, most kormas are lamb/mutton/goat, and not
necessarily mild, either, some have more chilli than in a real
vindaloo!
cheers
Wazza

On Dec 3, 2:12 pm, wazza  wrote:
> On 30 Nov, 11:48, Mr Markham  wrote:
>
> > Hi all,
> > I'm looking for good King Prawn Korma recipes--does anyone mind
> > sharing their favorite?
> > Thanks in advance,
> > Louis
>
> I doubt if you will get a decent reply, Mr. Markham. In India/
> Pakistan, a korma means a braising dish, that is, cooked on low heat
> for a long time with a little water and fat/oil, not something we
> would do to prawns.
> However, in UK Indian restaurants, dishes are prepared by frying the
> meat of choice, maybe with spices, then a common 'stock' is added, and
> maybe a few other flavours, such as coconut and butter. In other
> words, they are not real dishes, but completely made up. If you want
> prawn korma, just add prawns to your favourite 'korma sauce', not a
> recipe as such, but I'm sure you will enjoy it if you like restaurant
> type offerings. BTW, most kormas are lamb/mutton/goat, and not
> necessarily mild, either, some have more chilli than in a real
> vindaloo!
> cheers
> Wazza

Ok Wazza, does anyone care to share their favorite lamb/mutton/goat
korma recipe?

On 7 Dec, 19:23, Mr Markham  wrote:
> On Dec 3, 2:12 pm, wazza  wrote:
>
>
>
>
>
> > On 30 Nov, 11:48, Mr Markham  wrote:
>
> > > Hi all,
> > > I'm looking for good King Prawn Korma recipes--does anyone mind
> > > sharing their favorite?
> > > Thanks in advance,
> > > Louis
>
> > I doubt if you will get a decent reply, Mr. Markham. In India/
> > Pakistan, a korma means a braising dish, that is, cooked on low heat
> > for a long time with a little water and fat/oil, not something we
> > would do to prawns.
> > However, in UK Indian restaurants, dishes are prepared by frying the
> > meat of choice, maybe with spices, then a common 'stock' is added, and
> > maybe a few other flavours, such as coconut and butter. In other
> > words, they are not real dishes, but completely made up. If you want
> > prawn korma, just add prawns to your favourite 'korma sauce', not a
> > recipe as such, but I'm sure you will enjoy it if you like restaurant
> > type offerings. BTW, most kormas are lamb/mutton/goat, and not
> > necessarily mild, either, some have more chilli than in a real
> > vindaloo!
> > cheers
> > Wazza
>
> Ok Wazza, does anyone care to share their favorite lamb/mutton/goat
> korma recipe?- Hide quoted text -
>
> - Show quoted text -

I understand your request, but as I mentioned, the word 'korma'
describes a method of cooking, not a single dish, per se. In fact,
several 'Indian restaurant' dishes are kormas, including rogan josh
and dopiaz. If you tell us what you like about a 'korma' we might be
able to sort you out.
Note, there are very many kormas, so something will surely satisfy
you. And they range from very mild to very hot (not just by adding
chilli powder, though!). You will have to look up 'braising' in a
European based cookbook, have the right dish (casserole, etc) a method
of sealing the lid, and a slack oven. Also, be prepared to cook the
dish for 1-2 hours.
So, tell us what you want, and we will try to accommodate you.
cheers
Wazza

On Dec 10, 2:31 pm, wazza  wrote:
> On 7 Dec, 19:23, Mr Markham  wrote:
>
>
>
> > On Dec 3, 2:12 pm, wazza  wrote:
>
> > > On 30 Nov, 11:48, Mr Markham  wrote:
>
> > > > Hi all,
> > > > I'm looking for good King Prawn Korma recipes--does anyone mind
> > > > sharing their favorite?
> > > > Thanks in advance,
> > > > Louis
>
> > > I doubt if you will get a decent reply, Mr. Markham. In India/
> > > Pakistan, a korma means a braising dish, that is, cooked on low heat
> > > for a long time with a little water and fat/oil, not something we
> > > would do to prawns.
> > > However, in UK Indian restaurants, dishes are prepared by frying the
> > > meat of choice, maybe with spices, then a common 'stock' is added, and
> > > maybe a few other flavours, such as coconut and butter. In other
> > > words, they are not real dishes, but completely made up. If you want
> > > prawn korma, just add prawns to your favourite 'korma sauce', not a
> > > recipe as such, but I'm sure you will enjoy it if you like restaurant
> > > type offerings. BTW, most kormas are lamb/mutton/goat, and not
> > > necessarily mild, either, some have more chilli than in a real
> > > vindaloo!
> > > cheers
> > > Wazza
>
> > Ok Wazza, does anyone care to share their favorite lamb/mutton/goat
> > korma recipe?- Hide quoted text -
>
> > - Show quoted text -
>
> I understand your request, but as I mentioned, the word 'korma'
> describes a method of cooking, not a single dish, per se. In fact,
> several 'Indian restaurant' dishes are kormas, including rogan josh
> and dopiaz. If you tell us what you like about a 'korma' we might be
> able to sort you out.
> Note, there are very many kormas, so something will surely satisfy
> you. And they range from very mild to very hot (not just by adding
> chilli powder, though!). You will have to look up 'braising' in a
> European based cookbook, have the right dish (casserole, etc) a method
> of sealing the lid, and a slack oven. Also, be prepared to cook the
> dish for 1-2 hours.
> So, tell us what you want, and we will try to accommodate you.
> cheers
> Wazza

Korma! :-)
Thanks,
Mr Markham

On Dec 12, 3:59 am, Mr Markham  wrote:
> On Dec 10, 2:31 pm, wazza  wrote:
>
>
>
> > On 7 Dec, 19:23, Mr Markham  wrote:
>
> > > On Dec 3, 2:12 pm, wazza  wrote:
>
> > > > On 30 Nov, 11:48, Mr Markham  wrote:
>
> > > > > Hi all,
> > > > > I'm looking for good King Prawn Korma recipes--does anyone mind
> > > > > sharing their favorite?
> > > > > Thanks in advance,
> > > > > Louis
>
> > > > I doubt if you will get a decent reply, Mr. Markham. In India/
> > > > Pakistan, a korma means a braising dish, that is, cooked on low heat
> > > > for a long time with a little water and fat/oil, not something we
> > > > would do to prawns.
> > > > However, in UK Indian restaurants, dishes are prepared by frying the
> > > > meat of choice, maybe with spices, then a common 'stock' is added, and
> > > > maybe a few other flavours, such as coconut and butter. In other
> > > > words, they are not real dishes, but completely made up. If you want
> > > > prawn korma, just add prawns to your favourite 'korma sauce', not a
> > > > recipe as such, but I'm sure you will enjoy it if you like restaurant
> > > > type offerings. BTW, most kormas are lamb/mutton/goat, and not
> > > > necessarily mild, either, some have more chilli than in a real
> > > > vindaloo!
> > > > cheers
> > > > Wazza
>
> > > Ok Wazza, does anyone care to share their favorite lamb/mutton/goat
> > > korma recipe?- Hide quoted text -
>
> > > - Show quoted text -
>
> > I understand your request, but as I mentioned, the word 'korma'
> > describes a method of cooking, not a single dish, per se. In fact,
> > several 'Indian restaurant' dishes are kormas, including rogan josh
> > and dopiaz. If you tell us what you like about a 'korma' we might be
> > able to sort you out.
> > Note, there are very many kormas, so something will surely satisfy
> > you. And they range from very mild to very hot (not just by adding
> > chilli powder, though!). You will have to look up 'braising' in a
> > European based cookbook, have the right dish (casserole, etc) a method
> > of sealing the lid, and a slack oven. Also, be prepared to cook the
> > dish for 1-2 hours.
> > So, tell us what you want, and we will try to accommodate you.
> > cheers
> > Wazza
>
> Korma! :-)
> Thanks,
> Mr Markham

Lol, sorry, I couldn't help it there. ROgan josh
Mr Markham

if you want a recipe for rogan josh, I suggest you look at a book by
Camellia Panjabi called '50 Great curries of India' ISBN 1 84509 264
3, published by Silverdale books.

I add a few strands of saffron, and use cooked yoghurt and liquidised
peppers, but that is up to you. The book also contains other kormas.
It is usually found in discounted book shops. The latest version (?)
has a DVD, but be aware of what she calls 'Kashmiri chillies' are not,
they are Byadgi chillies (from north Karnataka), even Inidan chefs get
this wrong!

Tell us how you get on, and of any problems you encounter.
cheers
Waaza

Hi Markham,

You might find more useful responses on here http://cr0.co.uk  lots of 
recipes and friendly chat, all free.  Someone introduced it to me on here 
and I havn't looked back.

cheers
Mark


"Mr Markham"  wrote in message 
news:022484bc-15db-431c-a8ff-d9370fd7c81c@b1g2000pra.googlegroups.com...
> On Dec 12, 3:59 am, Mr Markham  wrote:
>> On Dec 10, 2:31 pm, wazza  wrote:
>>
>>
>>
>> > On 7 Dec, 19:23, Mr Markham  wrote:
>>
>> > > On Dec 3, 2:12 pm, wazza  wrote:
>>
>> > > > On 30 Nov, 11:48, Mr Markham  wrote:
>>
>> > > > > Hi all,
>> > > > > I'm looking for good King Prawn Korma recipes--does anyone mind
>> > > > > sharing their favorite?
>> > > > > Thanks in advance,
>> > > > > Louis
>>
>> > > > I doubt if you will get a decent reply, Mr. Markham. In India/
>> > > > Pakistan, a korma means a braising dish, that is, cooked on low 
>> > > > heat
>> > > > for a long time with a little water and fat/oil, not something we
>> > > > would do to prawns.
>> > > > However, in UK Indian restaurants, dishes are prepared by frying 
>> > > > the
>> > > > meat of choice, maybe with spices, then a common 'stock' is added, 
>> > > > and
>> > > > maybe a few other flavours, such as coconut and butter. In other
>> > > > words, they are not real dishes, but completely made up. If you 
>> > > > want
>> > > > prawn korma, just add prawns to your favourite 'korma sauce', not a
>> > > > recipe as such, but I'm sure you will enjoy it if you like 
>> > > > restaurant
>> > > > type offerings. BTW, most kormas are lamb/mutton/goat, and not
>> > > > necessarily mild, either, some have more chilli than in a real
>> > > > vindaloo!
>> > > > cheers
>> > > > Wazza
>>
>> > > Ok Wazza, does anyone care to share their favorite lamb/mutton/goat
>> > > korma recipe?- Hide quoted text -
>>
>> > > - Show quoted text -
>>
>> > I understand your request, but as I mentioned, the word 'korma'
>> > describes a method of cooking, not a single dish, per se. In fact,
>> > several 'Indian restaurant' dishes are kormas, including rogan josh
>> > and dopiaz. If you tell us what you like about a 'korma' we might be
>> > able to sort you out.
>> > Note, there are very many kormas, so something will surely satisfy
>> > you. And they range from very mild to very hot (not just by adding
>> > chilli powder, though!). You will have to look up 'braising' in a
>> > European based cookbook, have the right dish (casserole, etc) a method
>> > of sealing the lid, and a slack oven. Also, be prepared to cook the
>> > dish for 1-2 hours.
>> > So, tell us what you want, and we will try to accommodate you.
>> > cheers
>> > Wazza
>>
>> Korma! :-)
>> Thanks,
>> Mr Markham
>
> Lol, sorry, I couldn't help it there. ROgan josh
> Mr Markham

they place it; they call
those their enemies who hinder them, etc. God has then shown the power which
He has of giving invisible blessings, by that which He has shown Himself to
have over things visible.

644. Types.--God, wishing to form for Himself an holy people, whom He should
separate from all other nations, whom He should deliver from their enemies
and should put into a place of rest, has promised to do so and has foretold
by His prophets the time and the manner of His coming. And yet, to confirm
the hope of His elect, He has made them see in it an image through all time,
without leaving them devoid of assurances of His power and of His will to
save them. For, at the creation of man, Adam was the witness, and guardian
of the promise of a Saviour, who should be born of woman, when men were
still so near the creation that they could not have forgotten their creation
and their fall. When those who had seen Adam were no longer in the world,
God sent Noah whom He saved, and drowned the whole earth by a miracle which
sufficiently indicated the power which He had to save the world, and the
will which He had to do so, and to raise up from the seed of woman Him whom
He had promised. This miracle was enough to confirm the hope of men.

The memory of the Deluge being so fresh among men, while Noah was still
alive, God made promises to Abraham, and, while Shem was still living, sent
Moses, etc....

645. Types.--God, willing to deprive His own of perishable blessings,
created t

several young persons that
belong to the principal families of that town.

There has been a degree of the same work at a part of Guildford; and
very considerable at Mansfield, under the ministry of the Rev. Mr.
Eleazar Williams; and an unusual religious concern at Tolland; and
something of it at Hebron, and Bolton. There was also no small effusion
of the Spirit of God in the north parish in Preston, in the eastern part
of Connecticut, of which I was informed, and saw something, when I was
the last autumn at the house, and in the congregation of the Rev. Mr.
Lord, the minister there; who, with the Rev. Mr. Owen, of Groton, came
up hither in May, the last year, on purpose to see the work of God.
Having heard various and contradictory accounts of it, they were careful
when here to satisfy themselves; and to that end particularly conversed
with many of our people; which they declared to be entirely to their
satisfaction; and that the one half had not been told them, nor could be
told them. Mr. Lord told me t

also; so that the former
is in some sort natural. And thus there will always be Pelagians, and always
Catholics, and always strife; because the first birth makes the one, and the
grace of the second birth the other.

522. The law imposed what it did not give. Grace gives what it imposes.

523. All faith consists in Jesus Christ and in Adam, and all morality in
lust and in grace.

524. There is no doctrine more appropriate to man than this, which teaches
him his double capacity of receiving and of losing grace, because of the
double peril to which he is exposed, of despair or of pride.

525. The philosophers did not prescribe feelings suitable to the two states.

They inspired feelings of pure greatness, and that is not man's state.

They inspired feelings of pure littleness, and that is not man's state.

There must be feelings of humility, not from nature, but from penitence, not
to rest in them, but to go on to greatness. There must be feelings of
greatness, not from merit, but from grace, and after having passed through
humiliation.

526. Misery induces despair, pride induces presumption. The Incarnation
shows man the greatness of his misery by the greatness of the remedy which
he required.

527. The knowledge of God without that of man's misery causes pride. The
knowledge of man's misery without that of God causes despair. The knowledge
of Jesus Christ constitutes the middle course, because in Him we find both
God and our mise

On Jan 11, 2:05 am, Mr Markham  wrote:
> of their soul, inciting them to aim at rest through
> excitement, and always to fancy that the satisfaction which they have not
> will come to them, if, by surmounting whatever difficulties confront them,
> they can thereby open the door to rest.
>
> Thus passes away all man's life. Men seek rest in a struggle against
> difficulties; and when they have conquered these, rest becomes insufferable.
> For we think either of the misfortunes we have or of those which threaten
> us. And even if we should see ourselves sufficiently sheltered on all sides,
> weariness of its own accord would not fail to arise from the depths of the
> heart wherein it has its natural roots and to fill the mind with its poison.
>
> Thus so wretched is man that he would weary even without any cause for
> weariness from the peculiar state of his disposition; and so frivolous is he
> that, though full of a thousand reasons for weariness, the least thing, such
> as playing billiards or hitting a ball, is sufficient to amuse him.
>
> But will you say what object has he in all this? The pleasure of bragging
> tomorrow among his friends that he has played better than another. So others
> sweat in their own rooms to show to the learned that they have solved a
> problem in algebra, which no one had hitherto been able to solve. Many more
> expose themselves to extreme perils, in my opinion as foolishly, in order to
> boast afterwards that they have captured a town. Lastly, others wear
> themselves out in studying all these things, not in order to become wiser,
> but only in order to prove that they know them; and these are the most
> sens

This post is not from my account, my account was hijacked.