Fish Korma

Serves 4

Ingredients

• 750 gm fish fillets
• 1 lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground turmeric
• 1 oil for frying
• 1 large onion, finley sliced
• 1 medium onion roughly chopped
• 1 teaspoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 3 fresh red chillies
• 2 tablespoon blanched almonds
• 1 tablespoon white poppy seeds (optional)
• 2 teaspoon ground cummin
• 2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 small pinch ground cloves
• 1/4 teaspoon saffron strands
• 2 tablespoon boiling water
• 1/2 cup natural yoghurt
• 1 salt to taste
• 2 tablespoon chopped fresh coriander

Method

• Wash and dry fish, cut into large serving pieces and rub with lemon juice, salt, pepper and turmeric.
• Heat oil in a frying pan for shallow fring and on high heat, brown the fish quickly on both sides.
• Lift out on to a plate.
• In the same oil fry the sliced onion until golden brown, remove and set aside.
• Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a blender jar and puree. If necessary add a little water.
• Add ground spices and blend once more, briefly.
• Pour off all but about 2 Tbl oil from pan and fry the blended mixture until colour changes and it gives out a pleasant aroma. The mixture should be stirred constantly while frying and care taken that it does not stick to the pan and burn.
• Add 1/2 cup water to blender container and swirl out any remaining spice mixture. Add to pan.
• Pound saffron strands in mortar aned pestle, add boiling water and stir, add to mixture in pan.
• Add yoghurt, stir and simmer gently for a few minutes, then add fish pieces, turning them carefully in the sauce. Add salt to taste.
• Cover and simmer for about 10 minutes, then sprinkle with fresh coriander and serve hot with rice.

Image Source: Fish Korma