Fish Korma recipe

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Fish Korma recipe
Korma itself is a tasty palatable food indeed; addition of fish i.e., Fish Korma increases the attributes of this food to a great extent beyond doubt. The easy procedure of cooking such delicious curry at home along with the required ingredients is outlined hereunder.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat full quantity of oil in a pan. In cooking Korma many a man use ghee. If ghee is used proportionately equal quantity of oil is to be reduced, in other word the quantity of ghee added to cook the similar quantity of oil is to reduce. When oil becomes hot add cardamom and cinnamon. Stirring for a while add onion chopped and stir with short intervals in such a manner that onion cuts be fried evenly from all sides. Thus continue frying till the onion cuts turn into golden-brown color.
  2. Take ginger-garlic paste in a bowl with little water to dissolve. It is observed that adding paste spices to hot oil sudden sprinkling with sound which will not occur to such extent if this watery mixture of spices be added. When onion cuts become golden brown color add watery mixture of ginger-garlic paste. Stirring for sometime add an small quantity of water to it.
  3. Continue stirring to make the spices dried up and add saffron to the mixture which will beget a beautiful color and at the same time spread a good flavor. Alternately yellow food color instead of saffron can be used too if so desires. Then add salt asper taste and cook the spices well. When found well done give the fish pieces in it. The flame is to keep at medium level during the whole course of cooking. Wait for well frying of the fish pieces from the under surface and after 2 to 3 minutes when the lower surface of the fish pieces turn into golden-brown color capsize them. Similarly the upper surface of the fish pieces are to get fried.
  4. After frying in this way add curd to it. Beat the yoghurt by a spoon before adding otherwise it may cause small lumps in the spices. Now half cup water or a little less than that is to add and stir properly to intermix the spices with the fish pieces suitably. Sugar and Lime juice are to add to cooking Korma for maintaining balance between sweet and sour. So adding Lime juice it needs to test if found excess sour add some extra sugar for balancing. Similarly in case of excess sweet some extra Lime juice is to add.
  5. The fish pieces are to capsize once again and add green chilli. On adding green chilli a good flavor will spread. On choice of pungent taste of chilli the green chilli can be used duly cleaved lengthwise at mid level. No further capsizing the fish pieces slightly shake the pan leading by its handle at this stage. Cooking for 2 to 3 minutes in this way add Keora water and shake the pan with its both the handles to mix. Then put the pan out of the flame and pour on a plate.
  6. Scatter the chopped cashew over the fish. Thus the Fish Korma has been prepared. This tasteful palatable home made Fish Korma can be served with rice, pilau or any other way asper choice.
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