I love cooking fruits and meats together, especially if I am making a good old fashioned spicy korma. Did you know there are literally thousands of different types of kormas? Persimmons have the beautiful sturdy texture and sweet tangy taste that I thought would go well with beef. However, the down and dirty truth is that I really wanted to participate in this competition but I didn't have tons of ingredients in the house. There were 4 hours left before the contest ended and I had to create something. My husband encouraged me and I just created a dish that I had no idea how it would turn out. This is the first time I have ever made it and I think I am going to be making it again! —Ginni Kelley
Test Kitchen Notes
Wonderful spiciness and a great tang! The first spoonful surprises your palate with the sweet tanginess of persimmons, and the second with an amazing hit of spice. This was a fabulous korma and I am so glad that I got to try it! Definitely a recipe to keep. Note that I did use a hand blender to purée, suggested by Ginni, which intensified the flavors as even more. —Diane21
red onion, finely chopped
1-inch ginger, finely chopped
Thai green chilis, finely chopped (adjust to taste)
grapeseed oil (or any other cooking oil)
Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chilis. Cook until onions have softened and changed in color, to a light golden brown.
Add the cubed persimmons, stir well and add the minced beef. Cover the pot, reduce the heat to a low medium and let it cook for about 15 minutes, stirring occasionally in case they are sticking at the bottom. Sprinkle a little water if they are sticking too much. I didn't need to add water, as I kept an eye on them and stirred them from time to time.
Add all the spices, the crushed tomatoes, and the chicken or beef stock and stir well. Stir in the yogurt and cover the pot and let this simmer for another 10 minutes or until the fruit has softened a little. Sprinkle the fresh cilantro leaves on top and serve with basmati rice.
This dish can be cooked in a slow cooker by combining all the ingredients at step 2. It can be made ahead like any other curry and will keep well for 3 days in the refrigerator. Just warm up and serve with a fresh bowl of rice or even naan bread.
If you don't have fresh cilantro leaves -- as I didn't have any today -- I used 3 tablespoons of dried fenugreek leaves instead, as I love how it changes the essence of a dish instantly!
Using a hand blender if you blitz the korma for only 1 minute, so that you still have some pieces of Persimmon in the Korma but the majority of it is pureed, the flavours turn out amazing. I added a little bit more stock after I pureed the Korma, and adjusted the salt and chillies for the 'heat'. Yum!