Category: Seafood
Rating: 3.65
Servings: 4


Ingredients


750 gm fish fillets
1 lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground turmeric
1 oil for frying
1 large onion, finley sliced
1 medium onion roughly chopped
1 teaspoon chopped garlic
1 tablespoon chopped fresh ginger
3 fresh red chillies
2 tablespoon blanched almonds
1 tablespoon white poppy seeds (optional)
2 teaspoon ground cummin
2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 small pinch ground cloves
1/4 teaspoon saffron strands
2 tablespoon boiling water
1/2 cup natural yoghurt
1 salt to taste
2 tablespoon chopped fresh coriander

Directions: How to Cook Fish Korma (North Indian)


Wash and dry fish, cut into large serving pieces and rub with lemon juice, salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and on high heat, brown the fish quickly on both sides. Lift out on to a plate. In the same oil fry the sliced onion until golden brown, remove and set aside.

Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a blender jar and puree. If necessary add a little water. Add ground spices and blend once more, briefly.

Pour off all but about 2 Tbl oil from pan and fry the blended mixture until colour changes and it gives out a pleasant aroma. The mixture should be stirred constantly while frying and care taken that it does not stick to the pan and burn. Add 1/2 cup water to blender container and swirl out any remaining spice mixture. Add to pan.

Pound saffron strands in mortar aned pestle, add boiling water and stir, add to mixture in pan. Add yoghurt, stir and simmer gently for a few minutes, then add fish pieces, turning them carefully in the sauce. Add salt to taste. Cover and simmer for about 10 minutes, then sprinkle with fresh coriander and serve hot with rice.

Compiled by Imran C. Land Downunder Posted to EAT-L Digest 15 November 96


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Recent comments and reviews for this recipe:

santosh writes:

good recipe man


Posted on 12 Jun 2010, 16:45 ET

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