Fish Korma (Macher Korma)
Fish Korma is a highly favored dish in my family. I especially like the authentic flavor of whole spices and the paste of nuts and raisins blending perfectly with the tender and juicy fried fish pieces.
Ingredients
- Rohu fish – 700 grams cut into 7 pieces and cleaned
- Onion for beresta: chopped 2 large, sliced
- Ginger-garlic-onion paste: A fine paste of 2 medium onions 1-inch ginger, 6-7 cloves of garlic, 5-6 red colored green chilies
- Cashew paste: A paste of 15 cashew nuts and 10-12 raisins
- Yogurt: 3 tbsp well beaten
- Bay leaves: 2 pieces
- Cinnamon: 3 sticks 1 inch each
- Cardamom: 4 pieces
- Cloves: 3 pieces
- Shahi garam masala – 1 tsp
- Ghee – 1 tbsp or an equal amount of butter, although the flavor will differ
- Refined oil: 3 tbsp or mustard oil which will give the korma a more pronounced flavor
- Salt - 1 tsp adjust to taste
- Warm water – 1 cup
Instructions
- Grind both pastes and beat the yogurt first. Then, marinate the fish pieces with salt, and set them aside for 10 minutes.
- Heat 2 tbsp of refined oil in a wok on a medium flame.
- 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 1 tbsp of refined oil in it on a medium flame.
- Fry the fish for about 2 to 3 minutes per side until golden brown on both sides, and then transfer them to a plate. (Pro Tip: Do not over-fry the fish because it can make it crispy and less juicy).
- Add the whole spices such as bay leaf, cardamom, cloves, cinnamon and give them a good stir for about 10 seconds.
- Add the ginger-garlic-onion paste and mix well.
- Add ¼ tsp of salt.
- Add the cashew-raisin paste.
- Add half of the beresta (fried onions), stir well and cook until oil starts to separate.
- Reduce the flame to low. Add yogurt and mix well. (Pro Tip: Stir continuously because it will prevent the yogurt from curdling).
- Add 1 cup of warm water for the desired gravy consistency.
- Once the water comes to a boil, add the fried fish. Simmer for about 5 to 6 minutes. (Pro Tip: Once the fish is added, let it simmer gently and avoid frequent stirring to keep the pieces intact).
- Sprinkle the shahi garam masala.
- Add the ghee for a royal flavor.
- Turn off the stove. Sprinkle the remaining beresta (fried onions) and your tasty homemade Fish Korma is ready.
Video
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Notes
Always use fresh and the right kind of fish, such as Katla or Rohu, to make this dish.
Before adding the spices to the curry, I sauté them, preferably in oil. This adds more flavor and taste to the dish as the essential oils are released.
Always cook the dish over a 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 along 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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