Fish Korma (Macher Korma)
Fish Korma or Macher Korma is a delicious and aromatic dish that originates from the Indian subcontinent. It is a variation of the traditional Korma, a popular Indian curry known for its rich flavors and creamy texture.
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.
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Notes
Always use fresh and right kind of fish such as Katla or Rohu to make this dish.
Though not mandatory, you may marinate the fish for 10 minutes with the ingredients before cooking. This will allow the flavor to infuse and also make the fish tender.
Before adding the spices to the curry, I sauté them, preferably in ghee. This will add more flavor and taste to the dish as the essential oils will be released.
Always cook the dish in low to medium flame. This will prevent overcooking and spoiling the exquisite flavor of the spices. It will also help the fish to retain its shape and tenderness.
You may adjust spices and seasoning according to your preference. However, taste all the way to ensure you do not add more of anything to overpower the overall taste and flavor of the dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Korma (Macher Korma)
Amount per Serving
Calories
235
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
72
mg
24
%
Sodium
567
mg
25
%
Potassium
418
mg
12
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
20
g
40
%
Vitamin A
304
IU
6
%
Vitamin C
3
mg
4
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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