Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
FISH KORMA
  • 1/2 kg fish
  • 2 onions, chopped finely
  • Oil
  • 1/2 cup beaten curd
  • Salt to taste
  • 1 tbsp lemon juice
  • Coriander leaves for garnishing
  • Make paste of :
  • 5-6 garlic flakes
  • 1/2" ginger
  • 2 green chillies, chopped finely
  • Make powder of :
  • 1 tsp cummin seeds
  • 1 tsp coriander seeds
  • 4 cloves
  • 1/2" cinnamon
  • 1 cardamom
  • 3 cashewnuts
  • 6 black pepper
  • 2 red chillies
  • 1/2 tsp turmeric powder
    1. Wash and dry the fish. Cut into serving slices.
    2. Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
    3. Heat oil in a pan. Fry the fish pieces till golden brown
    4. Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
    5. Fry onion till golden brown. Add the paste. Simmer for a minute.
    6. Add masala powder and simmer again for a minute.
    7. Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
    8. Let it cook till fish pieces are tender. Garnish with coriander leaves.
    9. Serve hot with rice or roti.

     
     

    BACK TO MAIN COURSES