Korma is a Persian-Indian dish that traces it's roots back to the 16th century. Korma is a dish from the Northern Region of Indian cuisines. Korma is a dish made from cream, yogurt, nuts, and either a paste or coconut milk. Like most curries it can be vegetarian as well as non-vegetarian. Classically, a korma is a dish where meat or vegetables are braised with water, stock, yogurt or cream. Korma gets its name from the Hindi and Urdu words for braise. The main flavors from Korma come from it's mixture of spices including cumin and coriander which is combined with yogurt. Many current Korma's including those from the U.K (including Patak's sauce, the one I used) doesn't refer to a particular cooking technique (braising) but to a curry with a thick, cream-based sauce. Sorry purists but this bears little resemblance to a traditional Indian korma, as it is not braised.
Jalfrezi is a curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. (whoops, mine was a bit thin until I had it as leftovers the next day, but I did follow the directions on the sauce can). You can cook it with green chillies, which can give you a Jalfrezi can range in heat from a medium dish to a Jalfrezi that is as hot as blazing hot lava that will incinerate your throat. Other main ingredients include peppers, onion and tomato. According to the oxford english dictionary, Jalfrezi's name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, which means suitable for a diet. It was a dish that would incorporate leftover meat and vegetables and is classified as a southern dish of Indian Cuisine.
Jalfrezi Image From JamieOliver.com
Korma Image from wikimedia.org
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