When lacking in time, and fancy some mildly spiced fish curry, this fish korma recipe is easy to make and delicious to eat for the whole family.
There are different types of korma, some made with coconut milk, few with nut pastes and others with cream.
There is a pattern in all the above choice of sauce in case you have noticed.
It is the use of a creamy sweet sauce which gives it a thick smooth consistency.
This thick consistency is achieved by making a korma paste, which is made by grinding from a selection of thickening ingredients like cashew nuts, poppy seeds, almonds, sunflower seeds with or without whole spices and fresh aromatics like onions, ginger and garlic.
Korma, refers to any dish that is mild and creamy in texture.
It is a great starter recipe and is much easier to make than you think.
All you need is a handful of spices and ingredients that you can easily buy from any supermarket.
Most may have already heard or even tasted chicken korma.
It is also relatively easy to make since korma dishes cut out on the sauteing part of cooking the onions for a long time till it turns golden brown in colour.
Since fish takes much less time to cook than chicken, this dish cooks faster.
If you want to cook an Indian weekday dish or perhaps are at the beginning stages of cooking Indian then this Fish Korma recipe is a good dish to start with.
Being more aromatic than spicy, any Korma dish is also my recommended choice of dish for any first-timer Indian restaurant visitor and also for children.
The sweet and creamy texture is palatable to most.
Here are a few pointers and tips before you make this recipe.
Part 1 – involves marinating the fish ( takes 1 minute)
Part 2 – pan-frying the fish (5 – 8 mins, depending on the type of fish. This is also an optional step, I do not suggest pan-frying if using fish fillets instead of steaks like I have in this recipe)
Part 3 – making the cashew paste ( 2 mins, you can also use powdered almond and soak in water and cream)
Part 4 – making the onion, tomato masala paste ( 8 mins to fry and blend into paste)
Part 5 – putting everything together to finish the curry. ( 10 mins)
2. You may already by this point give up on making this dish simply by looking at the parts above. Don’t be put off by it.
All the tasks above do not take much time, I have also written the approx time it will take to complete each task. In whole it will take you 30 – 40 mins to make this dish.
3. I suggest buying a firm white fish for this recipe. I have used an Indian carp (rohu) which I was very lucky to find in my local ethnic store.
Fish like tilapia or red snapper fillet goes very well to make this recipe.
4. It is difficult to grind cashew kernels into paste unless you have a good blender like this Ninja Compact food processor that makes the job so much easier.
You can instead use powdered almond and mix it with 1/4 cup water and 2 tbsp cream.
5. Unlike most Indian dishes which require you to cook onions until it reaches golden brown in colour, you only need to saute the onions for 5 -7 mins until the raw smell goes away.
6. Always add 2 tbsp of water while frying cashew or any nut paste from time to time to prevent it from sticking to the bottom of the pan.
7. Don’t bother with chopping onions, tomatoes, ginger and garlic fine. You will be blending it, so rough but even cuts will do.
8. This recipe uses only whole spices. The list of spices used in this recipe are:
Prepare the separate components of the Fish Korma recipe into parts.
Part 1 – Marinade & Fry Fish (optional step, you do not need to fry fish if using boneless fish fillet)
Marinade fish with salt and turmeric powder and set aside for 10 mins
Shallow fry the fish in 3 tablespoons of oil and set aside.
Part 2 – Make cashew paste ( read notes for alternatives to cashew paste)
Take cashew nuts and grind it to make a paste with water. Set aside
Part 3 – Make the Onion Tomato Masala
Heat oil and stir fry, cardamom, cinnamon, cloves, black pepper, onions, ginger, garlic and tomatoes.
Transfer the onion mixture to a blender, cool, add a little water and blend into a paste. Set aside.
Heat oil in a pan and add a bay leaf. Add cashew paste and stir fry with water for a minute.
Add the onions paste and red chilli powder to the cashew and continue to fry for another 3 minutes, adding water from time to time to prevent it from sticking to the bottom of the pan.
Add water to the cashew, onion masala and bring to boil
Add the fish pieces to the boiling masala and cover and cook for 5- 8 mins until fish is cooked.
Serve hot with plain boiled rice.
|Any firm white fish - 6-8 pieces|
|Onion - 1, roughly chopped|
|Garlic - 3, roughly chopped|
|Ginger - 1 inch, roughly chopped|
|Tomatoes - 1 large, roughly chopped|
|Cashewnuts - 12 - 15 kernels|
|Salt to taste|
|Vegetable or sunflower oil - 4 tbsp|
|Green cardamom - 2|
|Cloves - 4|
|Black peppercorn - 7-9|
|Cinnamon - 1/2 inch stick|
|Bayleaf - 1|
|Turmeric - 1 tsp|
|Red chilli powder - 1/2 - 1 tsp or more if you like it spicy|