Fish Korma

This is a tasty fish recipe that tastes awesome when served with chappathis, rotis or palappams. Unlike the traditional fish recipes, this one has fish pieces cooked in both coconut milk and cooking cream and yogurt gives it a slightly sour taste. A must try recipe for all fish lovers.

Ingredients

Mustard-1tsp
Cardamom-2
Cinnamon-1 inch stick
Cloves-2
Curry leaves- 4-5 leaves
6 pieces of Firm Fleshed White Fish in bite sized pieces
1 Cup Water
1 onion finely chopped
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1 tsp Ghee
1/2 Teaspoons Turmeric Powder
1 Teaspoons Coriander powder
1/2  Teaspoon Chilli Powder
1 Teaspoon Garam Masala Powder
1 cup Coconut milk
1/4 cup Cooking Cream
2 tbsp Yogurt

Method

Pour the oil into a large pan and bring up to a medium heat. Splutter mustard. Add cardamom, cinnamon, curry leaved and cloves. Saute for a few seconds. Add the onions and reduce the heat to low. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger, garlic, coriander powder, Turmeric powder, Chilli powder, with a little water. Add to pan and stir in well and fry for a couple of minutes.
Now add the Fish in bite sized pieces. Stir in well.
Add the Coconut milk
Mix the Cream, Yogurt, together in a jug with the water and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala, add ghee and stir in well for the final 2 minutes of cooking. Serve hot.