FISH KORMA

FISH KORMA;

INGREDIENTS:

Fish – 1kg(korameenu or any big size fish),

Fresh coconut – desiccated ½ cup,

Poppy seeds – soaked in water – 1 tsp,

Ginger garlic paste – 2 tsp,

Cloves – 2,

Cinnamon powder – a pinch,

Green cardamom – 1,

Onion – 1 – cut into 4 halves,

Red chili powder – 2 tsp,

Coriander powder – 2 tsp,

Turmeric powder – ¼ tsp,

Salt as per taste,

Soaked almonds and cashews – 6,

Chopped mint and coriander leaves – ½ cup,

Curry leaves – 2 stems,

Oil for frying,

Tomato – 1 cut into 4,

Tamarind pulp – 2tsp,

Bay leaf/Biryani leaf – 1,


METHOD

Grind coconut, ginger garlic paste, cloves, cinnamon powder, green cardamom, onion, cashew, almonds, poppy seeds, into a fine and smooth paste,

Clean the cut pieces of fish, rub salt and turmeric powder and deep fry them in oil to golden brown, and keep them aside,

Now add 4 tsp of oil and the grinded paste and sauté it for sometime till the rawness of the grounded paste is left, add the bay leaf and mix well,

Add the red chili powder, coriander powder and turmeric powder along with salt to it and fry the masla till it leaves the edges of the vessel,

Now add tamarind pulp and mix the korma well,

Add 3 cups of water and let the korma boil, keep a check on the consistency, see that the korma is not too watery,

When the korma is boiling add the fried fish pieces along with mint, coriander and curry leaves and cover it with lid and cook for 4 min with covered lid

Turn off the flame and serve hot with white rice, any biryanis, paranthas, roti and polkas, it also goes well with puris.