Fish Korma
Carp is great for Korma.Do not cut the fish into too small pieces.
No. of Servings: 2
2 tsp Lime Juice
FOR MARINATION
2 tbsp Ginger (grated)
10-12 cloves Garlic (minced)
250gms Yogurt
FOR KORMA
3 Onions (finely chopped)
3 Tomatoes (finely chopped)
1½ tsp Turmeric Powder
2 tsp Fenugreek Seeds(methai)(crushed)
1½ tsp Red Pepper
3 Green Chillies
½ tsp Black Pepper Powder
Salt to taste
1 tbsp Green Coriander Leaves (finely chopped)
No. of Servings: 2
Ingredients:
500gms Fish (cut round)2 tsp Lime Juice
FOR MARINATION
2 tbsp Ginger (grated)
10-12 cloves Garlic (minced)
250gms Yogurt
FOR KORMA
3 Onions (finely chopped)
3 Tomatoes (finely chopped)
1½ tsp Turmeric Powder
2 tsp Fenugreek Seeds(methai)(crushed)
1½ tsp Red Pepper
3 Green Chillies
½ tsp Black Pepper Powder
Salt to taste
1 tbsp Green Coriander Leaves (finely chopped)
Directions:
- Rub salt and lime juice into fish and leave for half an hour. Then wash the fish throughly and dry it.
- Mix ginger, garlic and salt to the lightly beaten yogurt.
- Coat the fish with the paste and leave to marinate for an hour.
- Heat oil in the pan. Saute onion till brown. Remove onion from oil.
- Fry the marinated fish in this oil.
- Add fried onion, crushed fenugreek seeds, turmeric powder, salt and red pepper to it.
- Add the left over marinated paste also. Fry till it becomes golden brown in colour.
- Add tomatoes and cook on slow fire till the mixture thickens.
- Sprinkle with black pepper, green chillies and coriander leaves.
- Serve fish korma hot with tandoori roti or rice.