Fish Korma Recipe: Creamy Mughlai Curry For Family Gatherings Recipe

Name: Fish Korma Recipe: Creamy Mughlai Curry For Family Gatherings
Total time: 50 min
Yield: 4
Cuisine: Mughlai

Recipe By Slurrp Editorial

Fish korma is a rich and creamy curry that is made with soft and tender fish, yoghurt, cashews and a blend of aromatic spices. The fish is lightly fried and then cooked in a lightly spiced gravy made for a comforting Mughlai-style meal.

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Fish Korma Recipe: Creamy Mughlai Curry For Family Gatherings

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Ingredients for Fish Korma Recipe: Creamy Mughlai Curry For Family Gatherings Recipe

125 g fish fillets
As required cut into medium pieces
As required ½ cup thick yoghurt
As required whisked
As required ¼ cup cashews
As required soaked and blended into a smooth paste
1/2 nos medium onions
As required finely sliced
1/4 tbsp Ginger-garlic paste
1/2 nos green chillies
As required slit
1/2 tbsp Ghee
1/2 tbsp Oil
1/4 nos bay leaf
1/4 nos -inch Cinnamon
0-1/4 nos Green cardamoms
1/2 nos Cloves
As required ½ tsp cumin seeds
As required ½ tsp turmeric powder
1/4 tsp coriander powder
As required ½ tsp Red Chilli powder
As required ½ tsp garam masala
As required ½ cup Warm Water
1/2 tbsp fresh coriander
As required Chopped
As required Salt
As required to taste
As required Oil
As required for lightly frying the fish

Directions: Fish Korma Recipe: Creamy Mughlai Curry For Family Gatherings

STEP 1.Wash the fish pieces thoroughly and pat them thoroughly dry. Season the pieces with turmeric and a little salt, then keep them aside for about 10 minutes so that the seasoning gets absorbed.
STEP 2.In a pan, heat oil and lightly fry the fish pieces from both sides until they turn light golden. Do not cook them fully at this stage. Remove and keep aside.
STEP 3.In the same pan, add oil along with bay leaf, cinnamon, cardamom, cloves and cumin seeds. Let the whole spices sizzle and bloom.
STEP 4.To this, add the sliced onions and cook over medium flame until soft and golden. Add ginger-garlic paste and green chillies, then sauté until the raw smell vanishes.
STEP 5.Lower the flame and add coriander powder, red chilli powder and the remaining turmeric to this. Add a splash of water and cook the spices for a minute so they do not get burned.
STEP 6.Add the cashew paste and whisked yoghurt slowly, stirring constantly. Cook on a low flame until the mixture turns smooth and the oil begins to separate from the sides.
STEP 7.Add warm water and salt, then simmer the gravy again for about 5 to 7 minutes until it turns creamy but not too thick. Gently place the fried fish pieces in the gravy.
STEP 8.Cover and let it simmer for another 4 to 5 minutes on a low flame, letting the fish soak up the flavours without splitting apart. Finish it off with garam masala and fresh chopped coriander. Serve hot with naan, roti, pulao or steamed rice.

Nutrition
value

calories per serving

7 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

Fat
7g
Protein
< 1g
Carbs
< 1g
Fiber
< 1g

MacroNutrients

Carbs
< 1g
Protein
< 1g
Fiber
< 1g

Fats

Fat
7g

Vitamins & Minerals

Calcium
12mg
Iron
< 1mg
Vitamin A
300mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
7mcg
Vitamin B12
0mcg
Vitamin C
2mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
7mg
Manganese
< 1mg
Phosphorus
9mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Slurrp Editorial