Fish Korma is a delicious and aromatic dish that originates from the Indian subcontinent.
It is a popular variation of the traditional Korma, a creamy and mildly spiced curry known for its rich flavors and velvety texture.
While the original Korma is primarily prepared with meat such as chicken or lamb, Fish Korma offers a delightful alternative for seafood lovers.
Check out my recipe to make this enticing recipe at home.
Key Takeaways:
- Fish Korma is a variant of traditional korma offering the taste and flavor of korma without chicken or lamb.
- It is creamy and mildly spicy distinguished by its velvety texture that further enhances the provocative flavor of the dish.
- Fish Korma is best enjoyed with steamed rice,
- You may use chicken, vegetable, prawn, paneer, lamb, mushroom, or tofu instead of fish to make and alternative to Fish Korma.
The Ingredients:
- Rohu fish – 700 grams (cut into 7 pieces and cleaned)
- Onion: chopped (2 large size onions)
- Ginger-garlic-onion paste: A fine paste of 2 medium size onions, 1-inch ginger, 6-7 cloves of garlic, 5-6 red coloured green chilis
- Cashew paste: A paste of 15 cashew nuts and 10-12 raisins
- Yogurt: 3 tbsp (well beaten)
- Bay leaves: 2 pieces
- Cinnamon: 3 pieces
- Cardamoms: 4 pieces
- Cloves: 3 pieces
- Shahi garam masala – 1 tbsp
- Ghee – 1 tbsp
- Refined oil: 3 tbsp
- Salt to taste
How to Cook Fish Korma (Step by Step Images)?
1. Marinate the fish pieces with salt, and set them aside for 10 minutes.
2. Heat oil in a wok.
3. Fry the chopped onions until they turn dark brown.
4. Take out the fried onions and place them on a plate. They will be used as beresta.
5. Take another pan and heat oil in it.
6. Fry the fish until golden brown, and then transfer them to a plate.
7. Add the whole spices such as bay leaf, cardamom, cloves, cinnamon and give them a good stir.
8. Add the ginger garlic onion paste and mix well.
9. Add some salt.
10. Add the cashew-raisin paste.
11. Add half of the beresta (fried onions) and stir well.
12. Reduce the flame to low. Add yogurt and mix well.
13. Add warm water according to desired gravy consistency.
14. Once the water comes to a boil, add the fried fish.
15. Sprinkle shahi garam masala.
16. Add ghee for a royal flavor.
17. Turn off the stove. Fish Korma is ready and sprinkle the remaining beresta (fried onions) over it. Serve it with steamed rice.
Recipe Card:
Fish Korma (Macher Korma)
Ingredients
- 700 grams Rohu fish (cut into 5 pieces and cleaned)
- 3 tablespoons Yogurt
- 2 pieces Onion (chopped)
- 2 pieces Bay leave
- 2 pieces Cinnamon sticks
- 4 pieces Cardamom
- 3 pieces Clove
- 1 tablespoon Shahi garam masala
- 1 tablespoon Ghee
- 3 tablespoons Refined oil
- Salt to taste
Paste
- 2 pieces Onion (pasted)
- 1 inch Ginger (pasted)
- 7 cloves garlic (pasted)
- 6 pieces Red chilli (pasted)
- 15 pieces Cashew nut (pasted)
- 12 pieces Raisin (pasted)
Instructions
- Marinate the fish pieces with salt, and set them aside for 10 minutes.
- Heat oil in a wok.
- Fry the chopped onions until they turn dark brown.
- Take out the fried onions and place them on a plate. They will be used as beresta.
- Take another pan and heat oil in it.
- Fry the fish until golden brown, and then transfer them to a plate.
- Add the whole spices such as bay leaf, cardamom, cloves, cinnamon and give them a good stir.
- Add the ginger garlic onion paste and mix well.
- Add some salt.
- Add the cashew-raisin paste.
- Add half of the beresta (fried onions) and stir well.
- Reduce the flame to low. Add yogurt and mix well.
- Add warm water according to desired gravy consistency.
- Once the water comes to a boil, add the fried fish.
- Sprinkle shahi garam masala.
- Add ghee for a royal flavor.
- Turn off the stove. Fish Korma is ready and sprinkle the remaining beresta (fried onions) over it. Serve it with steamed rice.
