March 10, 2017

Creamy Cashew Fish Korma

Post by Admin

Fish seems to have become a popular choice in our household lately after my initial aversion to it. Guess the taste, the ease of cooking it and reading about all the benefits of adding fish to our diet while down playing red meats has had an influence on my change of taste! I have been trying to make fish at least twice a week sometimes simply grilling it or when I have more time I make an Indian curry like the one I am sharing here.

This particular dish is not the quickest way to prepare, but its actually quite simple and if you happen to be new to Indian cooking and new to spices then its a good dish to begin your experimentation with spices! I came up with this dish for a Portuguese friend of mine who was completely adverse to spices as he came from the same school which taught that Indian curries are spicy hot, so would not even go near it let alone try! He is the kind of person who would bring his own bread and cold cuts at the mere thought of eating at our place because he was so scared of spices and what he thought would ‘blow his mind off and have steam coming out of his ears!’

Anyway it was my attempt to try and change his notion and I tried with what he liked eating which is fish! This was a challenge for me which I simply had to win. I could not bear the thought of being friends with someone who brought his own food at our dinner gatherings, I am an Indian after all so feeding people is our motto! This simply had to change and guess what after a bit of cajoling and coaxing it did ???? ! I had less trouble with getting my daughter to try something new than my friend! But I finally got there in the end and that’s what matters!

One of the reasons to make this dish was the flexibility of adding additional ingredients to the common sauce base, since I prepared the sauce separately and later added the fish to complete the dish. The base of the sauce is quite standard so you can actually add thinly cut stir fried chicken breast pieces, Indian cottage cheese (Paneer), chunky feta cheese or veges like cauliflower, potatoes, carrots and beans to the sauce for a vegetarian version. You can also prepare the sauce and freeze it and simply add whatever you wish to for another day! I tend to make different kind of sauce bases and freeze them, to use later. It especially comes handy when you have less time to make something from scratch or any last moment guests esp those you wish to show your culinary skills too ???? !

Creamy Cashew Fish Korma

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

serve-with-rice-768x576A mild creamy fish dish with a versatile sauce which can be used as a base for other dishes too!

Ingredients

    • Fish ,any chunky firm fish with or without bones – 350 gms
    • Warm water – 1 1/2 cups
For the sauce paste:
    • Onions, roughly chopped – 1 large
    • Tomatoes, roughly chopped – 1 large
    • Ginger, roughly chopped- 1 inch
    • Garlic, pounded – 6 pods
    • Cumin powder– 1tsp
    • Garam Masala powder– 1tsp
    • Green Cardamon – 4
    • Cinnamon stick – 1 inch
    • Chilli powder – 1/2 tsp
    • Turmeric powder – tsp
    • Green Chilies, slit and deseeded – 2
    • Sunflower oil to fry the fish and for cooking
    • Salt to taste
For the cashew paste:
  • Cashew nuts – 1/2 cup
  • Raisins – a handful
  • Bay Leaf (optional) – 1

Instructions

Prepping the Fish
  1. Begin with prepping the fish for frying.Frying the fish is an optional step but since I wanted to take away a bit of the fishy smell I marinated the fish with turmeric, lemon juice and salt and kept it aside for 15 mins.Marinated-Fish
  2. Heat oil in a pan and fry the fish on both sides until light golden brown in colour.Fried-fish

Making the sauce

3. Add oil in the pan or use the same oil you used for frying the fish.Crack open the green cardamons a little so that it does not splutter and add it to the oil along with the cinnamon stick. Next add the onions and saute it till it becomes translucent. Now goes in the powdered spices that is cumin powder, garam masala powder, chilli powder and turmeric . Fry for about one minute or so. Next add the tomatoes and cook until it becomes pulpy. This entire process should take about 5 to 8 mins to cook.Fried-masala

4. Remove the onion mixture from heat and let it cool a bit before blending it into a thick paste in a blender. You can add a bit of water if required but the paste must not be too runny.Masala-Paste

5. Also make a smooth thick paste of the cashew nuts and the raisins.

6. In the same pan you cooked the onion mixture it, add a little bit of oil and a bay leave. Once the oil becomes a      bit warm add the cashew paste and stir it well continuously as it will tend to stick to the bottom of the pan.Chashew-paste

7. Now add the onion paste to the cashew paste and cook for 2 mins adding a bit of water to prevent it from sticking. It will dry up a bit and you will see droplets of oil on the surface of the pan.Fried-cashew-paste

8. Add warm water to the masala paste. Add 1/2 a cup at a time to ensure that the sauce does not become too runny. This is the time you can remove the sauce from heat, cool and freeze for later use or continue cooking to finish the dish.Added-pastes-with-water

9. Once the sauce comes to a boil add the fish pieces or whatever ingredient you wish to use, whole green chilies, cover and cook for 3-5 mins more.cover-cook-till-oil

10. Serve the fish hot with plain boiled rice.serve-with-rice (1)