Skip to main content

Fish Korma

By




Dear Friends,

   Today I came here to share with you a famous Fish korma recipe. This dish is famous in Kerala(India). Friends, did you know basically korma has belonged to Mughlai Cuisine of the Indian subcontinent. It was discovered back in the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous Navratan korma, I mentioned before; it has been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Korma is usually made with meat and vegetables. But, today, I will share with you korma made with fish. This is a very delicious delicacy of Kerala. So, let's start making fish korma.


Ingredients:-

  1. Pomfret Fish- 4 Pieces(cut into slices).
  2. Vegetable or coconut oil- 7tbsp.


For Marination:-


  1. Red chili powder- 2tsp.
  2. Turmeric Powder- 1tsp.
  3. Ginger-garlic Paste- 1-1/2tsp.
  4. Salt- 1tsp.

For the Spice Paste:-


  1. Mustard Seeds-2tsp.
  2. Kashmiri red chilies- 12nos.(whole)
  3. Coriander Seeds- 2tbsp.
  4. Cumin Seeds- 2tsp.
  5. Ginger- 4tbsp(finely chopped).
  6. Garlic-4tbsp(chopped).
  7. Green Cardamom-4pods.
  8. Cloves-4whole.
  9. Cinnamon Stick- 1piece.(1inch)
  10. Fenugreek Seeds- 2tsp.

Other ingredients for Korma:-


  1. Bay leaves- 2(whole).
  2. Onions- 4(finely chopped).
  3. Tomatoes- 3(cubed).
  4. Coconut Milk- 2 cups.
  5. Curry leaves- 2 springs.
  6. Turmeric Powder- 3tsp.
  7. Coriander leaves- A handful(finely chopped) for garnishing.
  8. Salt- To taste.

Preparation Method:-


Step 1- First, wash all fish pieces thoroughly under running water. Transfer the fish pieces to a bowl. Add salt, turmeric powder, red chili powder, ginger-garlic paste. Marinate the fish pieces well and set aside for 20 minutes.


Step 2- After 20 minutes, Place a frying pan on medium flame, add 4tbsp of oil to the pan. Once oil heated, shallow fry all fish pieces well from both sides. Remove the fish pieces from the pan, once get the texture and transfer to a bowl. Keep aside.


Step 3- Now, in the same frying pan, add more 1tbsp of oil. Next, add Cinnamon stick, cloves, green cardamom, Kashmiri(Byadgi) red chilies, coriander seeds, cumin seeds. Lower the flame and saute for few seconds.

Step 4- Next, add chopped ginger, garlic. Saute for 2 minutes in low flame or until becoming aromatic. Take out from the frying pan and transfer them to a bowl.


Step 5- Once the spices cool down, add them to a blender jar and make a smooth paste. Can add little water. Transfer in a bowl and set aside.


Step 6- Add the remaining 2tbsp of oil to the same pan. Now add bay leaves, mustard seeds, curry leaves. Saute for a few seconds. Next, add chopped onions fry the onions until golden brown.


Step 7- Now add chopped tomatoes, salt, turmeric powder, and (step-5) fried spice paste. Cook until oil separates from spices.


Step 8- Next, add coconut milk mix well with all ingredients. Check salt and spice at this stage. If required, then add more salt. Mix well.


Step 9- Now add fried fish pieces in the gravy and boil for 5-6 minutes. After 5-6 minutes, turn off the flame and transfer fish korma in a serving bowl.


Step 10- Garnish fish korma with chopped coriander leaves, and now it's ready to serve with steamed Rice.




Labels:

Comments

Post a Comment

Last week's top

Royal delicacy of India "Laal Maas"

By
  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...
Post a Comment
Read more

Sarson Ka Saag

By
  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more