Good Korma

Photo © Rob Jones

I have zero standards.

Apart from one. Food must be delicious.

So the cupboard was bare again … a few days into the lockdown in Wales, and the thought of a fertive trip to the supermarket in Caernarfon in an unmarked car under a blanket was unappealing. It’s totally legal. But it’s like seeing a policeman walking towards you. You feel compelled to drop to your knees and confess to something, anything. Or is it just me? (Ok, so it’s just me.)

Towards the end of a Zoom with Anne-Marie earlier, we exchanged our dinner plans as usual. She was having caviar or something. I said … I’m having Fish Finger Korma. Audible gasps of horror from the other end.

But why not. And the main thing - it’s lovely.

For the Fish Fingers:

Cook some fishfingers. Set to one side.

For the Korma Sauce:

In a hot pan, fry some onions and set aside afer a quick coating in flour.

Fry off in butter a teaspoon each of grated Ginger and finely chopped Garlic

Add 2 teaspoons of ground Cumin and the same of Coriander seeds.

1 teaspoon of ground Turmeric.

A pinch of Chilli powder.

Add the onions, followed by 2 teaspoons of Sugar.

Pour in 300 ml of Vegetable Stock and let it reduce.

Add 100 ml of Single Cream.

Cut the Fish Fingers into cubes, and add to the mixture at the last minute otherwise they’ll go soggy.

Garnish with Toasted Almonds.

Serve with straight up-and-down rice.

Yum!

RJ