Prep 45 mins
Cook 35 mins
This is from Anjali Vellody's FOOD column, Weekend. Enjoy! Note: Since this recipe calls for yogurt instead of cream, it is considerably low-fat!
- 375 g any white-fleshed fish, cut into large chunks,washed and dried
- 3⁄4 cup low-fat plain yogurt
- 1⁄2 teaspoon sugar, to taste
- salt, to taste
- 3 tablespoons ghee
- 2 bay leaves
- 2 cloves
- 2 green cardamoms
- 1 inch cinnamon stick
- 3 large onions, finely sliced
To be ground to a paste
- 1 1⁄2 inches fresh ginger, washed,peeled and chopped
- 3 whole dried red chilies
- 1 large onion, peeled,washed and chopped
- 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.
- Mix thoroughly so as to coat the fish in the masala marinade.
- Cover the bowl and marinate for 20 minutes.
- After 20 minutes, heat ghee in a wok.
- Toss in the cloves, cardamoms, cinnamon and bay leaves.
- 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.
- 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.
- Remove from heat.
- Serve hot with long grain White Basmati rice.
Yikes! Too many onions! Overwhelmed the dish! My fish also became a mushy mess. Any ideas about how to get firmer, chunkier pieces?
Very tasty recipe that goes really well with steamed white rice. I used cod from Alaska and kept the pieces bigger than bite size pieces because I did not want the pieces to disintegrate while stir frying. After the onions are nicely browned, the actual cooking of fish was quite fast. Thank you for sharing this recipe. Made for Asian forums India tag game Mar 2010.