Korma sauce

Korma sauce is a lovely Indian curry, but very very mild. If your family likes the idea of curry, but some recipes are just too strongly flavored, try this one! I like to use the sauce to smother vegetables and rice, but you can use it on mild-flavored fish or chicken as well. Usually when I make korma sauce, it’s a vegetarian night for us :-) The recipe below makes enough to thoroughly smother rice and veggies for four.

Korma Sauce

3 T ghee or canola oil
1-1/2 t cumin seeds
1 t fennel seeds
1/2 t cardamom seeds
Cinnamon stick
3 bay leaves
2 cloves of garlic, minced
2 t fresh ginger, minced
Onion, chopped
1/4 c water

3/4 c cream (or evaporated milk, or a combination)
1/2 c coconut milk

1 - 2 t garam masalah (prepared, or my favorite mix)
Salt

Optional garnishes:
Toasted almonds
Cilantro

Stir fry the seeds and spices until fragrant. Add the garlic, ginger, and onion and stir fry for until soft but not brown. Add the water and heat to boiling. Lower the heat and add the cream and coconut milk. Heat thoroughly. Just before serving, stir in the garam masalah and the salt. Serve over rice with cooked vegetables, garnishing with almonds and cilantro if desired.