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Karahi Fish Korma
By : Method
- Mix the ground masala paste, yoghurt, sugar, salt and fish thoroughly.
- Cover and marinate the fish for 20 mins.
- Heat the ghee in a non-stick wok.
- Add the bay leaves, cardamoms, cloves and cinnamon.
- Stir for a few mins. Add the onion slices.
- Fry the onions to dark golden brown in colour.
- Add the fish alongwith the marinade to the pan.
- Stir, cover the pan, reduce heat and simmer on low heat till the fish is cooked.
- Adjust seasoning. Serve hot with rice.
Ingredients:
375 g - any white flesh fish cut into large chunks, washed & dried
3/4th cup - yoghurt
3 - onions, finely sliced
1/2 tsp - sugar or to taste
3 tbsps - ghee
2 - bay leaves
2 - cloves
2 - green cardamoms
1 inch piece - cinnamon
salt to taste
375 g - any white flesh fish cut into large chunks, washed & dried
3/4th cup - yoghurt
3 - onions, finely sliced
1/2 tsp - sugar or to taste
3 tbsps - ghee
2 - bay leaves
2 - cloves
2 - green cardamoms
1 inch piece - cinnamon
salt to taste
Grind to a paste:
1 1/2 inch piece - ginger
3 - dried whole red chillies
1 - large onion
RECIPES BY REHANA KHAMBATY
