As with 'Balti' the 'Korai' is actually a cooking vessel, usually deep and shaped like a wok. Therefore it is more a cooking style, as apposed to being the name of a particular traditional dish. This is why recipes and heat styles vary so greatly between different restaurants. Our blend is best suited to chicken, lamb and king prawns. The addition of the green pepper, onion and fresh tomato do seem to crop up in some recipes.
