Fish korma (মাছের কোরমা)


Fish korma:


• Any big Fish(rui, catla, pangash, salmon): 1kg(big pieces)
• Onion chopped finely- 1/4cup
• Cardamom: 3
• Cinnamon sticks: 2
• Clove: 2
• Ginger paste: 1 tbsp
• Garlic paste : 1tbsp
• Onion paste: ¼ cup
• Green chili, slit : 6
• Turmeric powder : ½ tsp
• Salt as needed
• Cashew nuts (soak and grind) : 2 tbsp(optional)
• Curd : 1/4 cup
• Lemon juice : 1/2 tbsp
• Kewra water : 1tsp(optional)
• oil: ½ cup
• sugar: 1tbsp


Wash and clean fish pieces and keep aside.
 Pour the oil into a large saucepan bring up to a high heat. Add the onions and fry it until golden. Add cardamom, cinnamon and clove. Keep stirring and add turmeric powder, salt, onion, and ginger and garlic paste.
 Now add the fish pieces on high heat into the masala gravy and fry it. When the one side of fish will be golden then flip it.
 Now add the curd, some water and cashew nuts paste on low heat into the saucepan and mix in well. Turn up the heat until the gravy begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
 Add lemon juice, sugar, kewra and green chilies and simmer for 5 minutes.
 Serve hot with polau or rice.

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