| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 5g | 17g |
| sugars | fibre | protein | salt |
| 5g | 3g | 29g | 1.8g |
Why I Love Indian Fish Korma
It’s dishes like the Fish Korma that spark my passion for cooking. This Indian cuisine classic is a profound amalgamation of taste, texture, and culture, resonating deeply with my own culinary heritage. As a Japanese native and Pacific Northwestern resident, I have always had a close bond with fish and seafood. Their freshness and assorted flavors take my tasting experiences to new heights. The Fish Korma does just that for me!
Fusion of Flavours
The Fish Korma is not exclusively Indian within its flavor profiles. At its heart, it shares numerous similarities with traditional Japanese stews, while equally reminding me of some hearty, American seafood chowders. The unique combination of rich spices, aromatic herbs, alongside tender fish, aligns so well with my palate and culinary inclinations.
It is the diversity and complexity of spices that truly makes this dish unique. In my exploration of different Asian culinary traditions, I learnt plenty from Madhur Jaffrey, an award-winning actress and food writer, who played a key role in popularizing Indian cuisine in the West. Her culinary prowess greatly inspired my journey, training my palate to appreciate a variety of sophisticated flavors.
Perfect Pairings
When it comes to dish pairings, this Fish Korma steals the show. It’s creamy, rich, and filled with a satisfying depth of flavor that matches beautifully with warm Basmati rice on the side. There’s certainly a reason why this combination is widely celebrated across India.
And if you’re fond of bread, the textures offered by a fresh, buttery Naan perfectly enhance the richness and subtlety of Fish Korma. An equally delightful pairing could be a fresh green salad, which could offset the dish’s creaminess with a splash of crispy freshness.
Ultimately, the Fish Korma brings me back to the simple, yet powerful truth about cooking – its power to invigorate, surprise, and warmly invite everyone to the table. The Fish Korma, with its gentle spice and satisfying creaminess, encapsulates that spirit, truly leaving you with a mélange of memorable flavors!
What You’ll Need
- 2 lb White Fish Fillets
- 2 Medium-sized Onions, finely chopped
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 cup Yogurt, whisked
- 2 tablespoons Almonds, blanched and ground
- 2 tablespoons Cashew Nuts, blanched and ground
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder
- 1 teaspoon Garam Masala Powder
- 4 Green Cardamoms
- 4 Cloves
- 2-inch piece of Cinnamon Stick
- 1 Bay Leaf
- 1/2 cup Heavy Cream
- 1/4 cup Fresh Coriander Leaves, finely chopped
- 4 tablespoons Vegetable Oil
- Salt to taste
- 3 cup Water (for cooking)
Method
Step One
Heat 4 tablespoons of vegetable oil in a large pan. Add the bay leaf, cloves, cinnamon stick, and cardamoms. Stir them for a few seconds until they start to sizzle.
Step Two
Add the finely chopped onions into the pan and sauté until they turn golden brown. This should take approximately 7-8 minutes.
Step Three
Add the ginger and garlic paste to the pan and cook for another 2 minutes.
Step Four
Add the turmeric powder, red chili powder, and garam masala. Stir well to combine these spices with the onions, and cook for around 2 minutes more.
Step Five
Next, add the ground almonds and cashew nuts, along with the whisked yogurt. Cook over a low heat, stirring continuously, for about 5 minutes.
Step Six
Add the fish fillets to the pan, making sure to coat them evenly with the spice mixture. Season with salt to taste. Pour in the water, cover the pan, and simmer for about 10 minutes, until the fish is cooked through.
Step Seven
Pour in the heavy cream and stir gently, ensuring not to break the fish fillets. Cook for another 2-3 minutes.
Step Eight
Turn off the heat and sprinkle the dishes with finely chopped fresh coriander. Your Fish Korma is ready to serve hot with rice or naan bread.
