Wednesday, August 29, 2012

Fish Korma

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Serves 4


  • 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

  • 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

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