Korma

Korma is a South Asian curry dish made by braising meat, vegetables, or sometimes fish in a spiced sauce that often includes yogurt, cream, stock, coconut milk, or nuts.

Korma is a South Asian curry dish made by braising meat, vegetables, or sometimes fish in a spiced, rich sauce that often includes yogurt, cream, stock, coconut milk, or nuts. It is commonly associated with Mughlai cuisine and later adapted in Anglo-Indian and British cooking. In Canada, korma is widely known through South Asian restaurants, home cooking, and packaged curry sauces, especially in cities with large South Asian communities.

Etymology

The word 'korma' is commonly traced to Urdu qorma/korma, referring to braising or cooking over gentle heat. Some dictionaries also note an origin in Turkish kavurma via Urdu, reflecting the dish's preparation method.

Preparation and ingredients

Korma is made by slow-cooking meat, vegetables, or sometimes fish in a spiced sauce. Common enrichments include yogurt, cream, coconut, almonds, cashews, or stock. The dish is generally defined by its braising or stewing technique and a rich, thick gravy.

History and culinary tradition

Korma is associated with the Mughlai cuisine of the Indian subcontinent and later adaptations in Anglo-Indian and British cooking. It became known outside South Asia through colonial-era culinary exchange and restaurant cuisine.

Regional and modern variations

Korma appears in many regional forms across South Asia and beyond. Some versions are mild and creamy, while others are more heavily spiced or use different fats and thickening agents. In Canada, korma is widely available through South Asian restaurants and packaged curry sauces, reflecting its popularity in multicultural cities.