Fish Korma Recipe

Korma is a South Asian dish that traditionally consists of proteins or vegetables shallow cooked in a rich, spicy yogurt sauce.

While korma is said to be a North Indian dish (originating from the Mughal era), it can be adapted to suit South Indian taste buds by using one of South India’s favourite ingredients; fish.

This recipe calls for white fish, such as carp and a heady combination of spices. Serve the fish korma over a bed of steamed rice for a delicious, wholesome meal!

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A Fishy Korma

A rich, spicy fish korma.

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Servings

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Ingredients

• 375 grams white fish flesh cut into pieces
• 3/4 cup yogurt
• 3 onions finely sliced
• 1/2 tsp sugar
• 3 tbsp ghee
• 2 bay leaves
• 2 Cloves
• 2 green cardamoms
• 1 inch piece cinnamon
• salt to taste

To grind

• 1 1/2 inch piece ginger
• 3 red dried red chillies
• 1 large onion finely chopped

Servings MetricUS Imperial Ingredients 375 grams white fish flesh cut into pieces 3/4 cup yogurt 3 onions finely sliced 1/2 tsp sugar 3 tbsp ghee 2 bay leaves 2 Cloves 2 green cardamoms 1 inch piece cinnamon salt to taste To grind 1 1/2 inch piece ginger 3 red dried red chillies 1 large onion finely chopped

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Grind the ingredients for grinding into a smooth paste.
2. Mix this paste with the yogurt, sugar and salt.
3. Coat the fish with this paste and allow it to marinade for 20 - 30 minutes.
4. Heat the ghee and then fry the whole spices in it.
5. Sauté for a minute or so and then add the onion.
6. Continue sautéing until the onions become golden brown.
7. Stir in the fish along with the marinade.
8. Stir well and turn the flame down to simmer.
9. Cover the fish and allow it to simmer until your judge it to be cooked.
10. Serve over rice!