This is a light yet wonderfully fragrant fish recipe.

Korma has its roots in the Mughal cuisine of the Indian subcontinent. It is a characteristic Persian-Indian dish which can be traced back to the 16th century

Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, yogurt or cream.

Ingredients

• Fish 1 kg
• Yogurt 1/2 cup
• Onion paste 1/2 cup
• Ginger paste 2 tsp
• Garlic paste 1 tsp
• Coriander paste 1 tbsp
• Cardamom 6
• Cinnamon, 1″    2 pieces
• Salt 2 tsp
• Ghee (oil) 3/4 cup
• Green chill 6
• Kewra  2 tbsp
• Sugar 1 tbsp
• Lemon juice 1 tbsp

Steps

1. Use large fish for korma. Do not cut the fish into too small pieces.
2. Except for the green chilies and kewra, add all the rest of ingredients into the cooking dish. Mix well.
3. Cook covered in low heat. Turn over the fish once (be careful).
4. When the water has almost evaporated, add the green chili and the kewra
5. Cook for another half hour in very low heat.
6. When the oil begins to float on top, you are done.

Comments

Carp is great for Korma. For health reasons (carp being a scavenger fish), most chain grocery stores do not sell carps. But it is quite available in most oriental grocery stores. The carp is the US counterpart of Bangladesh’s Ruhi/Rui. You can also try buffalo which resembles Katla.