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Fish Korma
Method
- Use large fish for korma.
- Do not cut the fish into too small pieces.
- Except for the green chillies and kewra, add all the rest of stuff into the cooking dish.
- Mix well. Heat covered in low heat.
- Turn over the fish once (be careful).
- When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
- When the oil begins to float on top, you are done.
- Serve fish korma hot with tandoori roti or rice.
Ingredients:
1 kg - fish
1/2 cup - curd
1/2 cup - onion paste
2 tsp - ginger paste
1 tsp - garlic paste
1 tbsp - coriander paste
6 - cardamom
1 inch - cinnamon
3/4 cup - ghee or oil
6 - green chilli
2 tbsp - kewra
1 tbsp - sugar
1 tbsp - lemon juice
2 tsp - salt
1 kg - fish
1/2 cup - curd
1/2 cup - onion paste
2 tsp - ginger paste
1 tsp - garlic paste
1 tbsp - coriander paste
6 - cardamom
1 inch - cinnamon
3/4 cup - ghee or oil
6 - green chilli
2 tbsp - kewra
1 tbsp - sugar
1 tbsp - lemon juice
2 tsp - salt
RECIPES BY REHANA KHAMBATY
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