Korma is a South Asian dish that traditionally consists of proteins or vegetables shallow cooked in a rich, spicy yogurt sauce.
While korma is said to be a North Indian dish (originating from the Mughal era), it can be adapted to suit South Indian taste buds by using one of South India’s favourite ingredients; fish.
This recipe calls for white fish, such as carp and a heady combination of spices. Serve the fish korma over a bed of steamed rice for a delicious, wholesome meal!
A Fishy Korma
A rich, spicy fish korma.
Grind the ingredients for grinding into a smooth paste.
Mix this paste with the yogurt, sugar and salt.
Coat the fish with this paste and allow it to marinade for 20 - 30 minutes.
Heat the ghee and then fry the whole spices in it.
Sauté for a minute or so and then add the onion.
Continue sautéing until the onions become golden brown.
Stir in the fish along with the marinade.
Stir well and turn the flame down to simmer.
Cover the fish and allow it to simmer until your judge it to be cooked.