How to Cook
- Pre-heat oven to Electric 220°C/Fan 200°C/Gas Mark 7. (Be careful not to grill by mistake!)
- Remove film but leave the korma and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.
- Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins. If using gas oven, cook for an extra 5 minutes.
- Leave to stand for 2 mins before serving. Make sure it’s piping hot.
This recipe includes some raw ingredients and isn’t suitable for microwaving. Not suitable for freezing.
Goes Best With
1 free-range egg
½ onion, sliced
60g plain flour
½ tsp ground coriander
½ tsp cumin seeds
½ tbsp vegetable oil, plus extra if needed
Beat the eggs in a bowl and add the onion rings, mixing well. Throw in the flour, coriander and cumin, and stir well. Heat the oil in a pan and fry over a medium heat. Add a large spoonful of mixture to the pan and cook for 30-40 seconds until golden brown, turn over and fry for another 30 seconds. Repeat with the remaining mixture.
A mild, fragrant curry like this one needs to be treated to a light and fruity wine to prevent it from being overpowered. We think a chilled bottle of Viognier is just the thing. Be wary of reds, as most will overpower this dish.