FISH KORMA

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FISH KORMA FOR UPLOAD

INGREDIENTS

  1. 1/2 Kg. fish fillet
  2. 1/2 Cup lemon juice
  3. Salt to taste
  4. 1 Tsp. pepper powder
  5. 1 Tsp turmeric powder
  6. 1 Cup oil for frying fish
  7. 1 Large onion finely sliced
  8. 1 Onion chopped
  9. 1 Tsp. chopped garlic
  10. 1 lbsp. fresh ginger chopped
  11. 3 Fresh red chilli split into 2
  12. 2 lbsp. cashew nuts
  13. 1 lbsp. poppy seeds (khush khush) roasted
  14. cummin powder
  15. 2 Tsp. coriander powder.
  16. cardamom powder
  17. cloves
  18. cinnamon powder
  19. 4 Tsp. saffron strands (powdered   and soaked in 2 Tbsp, boiling water) -optional
  20. 2Cup plain yoghurt
  21. 2Cup coriander leaves chopped

Preparation

  • Wash and dry the fish and cut it into large pieces. Marinate it in lemon juice, salt, pepper powder and turmeric powder for half an hour. Shallow fry the fish both sides turning to light brown.
  • In the same oil fry sliced onions until they turn golden brown and set aside.
  • Blend chopped onion, garlic, chillies, cashew nuts, and poppy seeds to make a smooth paste with fine texture. Add a little more water to the blender and run once more. In a pan fry all the powdered spices and blended paste in a little oil until the raw smell disappears. Remove from pan taking care nothing is sticking  to the pan.
  • Add yoghurt and soaked saffron into the spice mixture and allow it to simmer  until the gravy  Add fried fish and keep stirring gently and remove from fire after 10 minutes.
  • Garnish with chopped  coriander leaves and fried onions and serve hot with rice or appam or parata.

Recipe courtesy: Quick & Easy Flavors by KV Sutha. (Page 56)

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