Friday 21 August 2015

KERALA FISH KORMA RECIPE


Indian fish dish are renowned world over for lip smacking curries, tikkas and tandoori fish. Fish tikkas and pakoras are served as accompaniment or starters.

Ingredients:
1 kg fish 
1/2 cup curd 
1/2 cup onion paste 
2 tsp ginger paste 
1 tsp garlic paste 
1 tbsp coriander paste 
6 cardamom 
1 inch cinnamon 
2 tsp salt 
3/4 cup ghee or oil 
6 green chilli 
2 tbsp kewra 
1 tbsp sugar 
1 tbsp lemon juice

Preparation:

  • Use large fish for korma.
  • Do not cut the fish into too small pieces.
  • Carp is great for Korma.
  • Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
  • Turn over the fish once (be careful).
  • When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  • When the oil begins to float on top, you are done.
  • Serve fish korma hot with tandoori roti or rice.









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