Fish Korma

Fish korma is a spicy concoction of fish that could enhance your dining experience on holidays or earn you accolades from guests when entertaining. Any large sized fish (preferably white fish) can be used for the purpose. Meat Korma is believed to have graced the dining tables of Mughal Emperors; and Bengalis with their usual fondness for fish have endeared this creamy spicy gravy by adding fish to it. The spices add a zest to the dish, while the yogurt lends a creamy texture and helps the spices to adhere to the fish pieces.

 

Ingredients :
• 1/2 a kg of fish
• 2 onions, chopped finely
• Oil for frying
• 1/2 cup of beaten curd
• salt as per taste
• 1 tbsp lemon juice
• For garnishing use coriander leaves
Make paste of:
• 5-6 garlic flakes
• ½ inch of ginger
• 2 green chillies that have been chopped finely
Make a masala powder that has:
• A tsp of cumin seeds
• 1 tsp of coriander seeds
• 4 cloves
• 1/2″ cinnamon
• 1 cardamom
• A couple of cashew nuts
• 6 pieces of black pepper
• 2 red chillies
• 1/2 tsp turmeric powder

Method :
• Start by washing and then drying the fish
• Then cut it into serving slices
• The pieces should be marinated with lemon juice and about 1/4 teaspoon salt
• Keep aside for about an hour
• Fry the pieces of fish in heated oil in a wok till they turn golden brown
• Drain oil from the fish pieces and keep them aside
• Keep about 3 tbsp of oil in the pan and remove the excess oil left in the pan after frying the fish
• Add onion to the oil and fry till they turn golden brown
• Add the ginger paste, garlic paste and chilly paste
• Simmer for about a minute
• Then add the masala powder and again simmer for a minute
• Next add the beaten curd and stir continuously for three to four minutes
• Add 1/2 a cup of water and salt according to taste
• Keep cooking till the gravy thickens while stirring occasionally
• Add the fried fish pieces and stir gently
• Cook till the pieces of fish become tender
• Finally garnish with the coriander leaves and serve hot either with pulav or rice.