On Earth Karahi (Wok) Low Fat Fish Korma
Fish, yogurt and red chilies simmered on the stove and spiced with bay leaves and cardamom for a Pakistani korma. Serve with long grain white basmati rice.
1 hr 20 min · Serves 4 · Medium
Ingredients
To be ground to a paste
Method
Start cooking mode- Prep 45 min · Cook 35 min · 80 min total
- medium
- 1
Grind all the ingredients that have to be ground in a mixer/grinder. In a large bowl, mix together the ground paste prepared above, sugar, salt, yogurt and the fish pieces.
- 2
Mix thoroughly so as to coat the fish in the masala marinade. Cover the bowl and marinate for 20 minutes.
- 3
After 20 minutes, heat ghee in a wok. Toss in the cloves, cardamoms, cinnamon and bay leaves.
- 4
Stir-fry for a few seconds to a minute. Fold in the sliced onions. Continue to stir-fry until the onions are golden-brown in colour and smell wonderful.
- 5
Add the fish pieces to the onions alongwith the marinade. Stir well. Cover the wok in which you are cooking the fish korma, lower flame to a simmer and cook the fish until it is tender and ready to eat.
- 6
Remove from heat. Serve hot with long grain White Basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
