Filipino Fusion Spicy Korma

I’d like a complete Makbel-style Korma recipe that marries the comforting depth of a classic Korma with distinctive flavours from the phillinpines culinary tradition. The end result should taste unmistakably spicy and rich, not the usual mild, cream-heavy version. Here’s what I need from you: • A precise ingredient list with quantities, including any Filipino accents you think will elevate the sauce (coconut vinegar, calamansi, bagoong, etc.) while still feeling true to a Korma base of aromatics, nuts and warm spices. • Clear, sequential cooking steps written for a home kitchen, covering prep, marinating, simmer times and finishing techniques. • Protein guidance: I’m still undecided, so please show how the recipe adapts just as well to chicken, beef or a vegetarian option such as paneer or tofu, noting any timing or spice adjustments. • Heat management tips so the dish stays boldly spicy yet balanced rather than overpowering. • Short notes on suggested sides, ideal garnishes and storage/reheating advice. Deliver the recipe in an editable format (Google Docs or Word) so I can add my own notes later. If any regional Filipino ingredients are hard to source internationally, list practical substitutes. Once I can follow your directions and achieve a consistently vibrant, spicy-rich fusion Korma at home, I’ll consider the project complete.