Description
Fish Korma is an Indian fish curry using coconut and almonds as a base sauce. You can use any white fish such as cod, haddock and hake. Salmon works too!
Ingredients
Scale
- 45ml (3 tbsp) vegetable oil
- 1 cinnamon stick
- 3 cardamom pods, crushed
- 1 garlic clove, peeled and crushed
- 2.5cm (1in) fresh ginger root, peeled and grated
- 500ml (2 cups) curry base sauce
- 30g (5 tbsp) ground almonds
- 90g (3oz) creamed coconut
- 30ml (2 tbsp) brown sugar
- 1kg (2lbs) cod fillets
- 15ml (1 tbsp) garam masala
- 90ml (6 tbsp) single cream
- fresh coriander leaves, for garnishing
Instructions
- Heat the oil in a large frying pan.
- Fry the cinnamon and cardamom, ensuring they sizzle for 30 seconds.
- Add the garlic and ginger, then fry for another 30 seconds.
- Pour in the curry base sauce, stir, then let it bubble for 1 minute.
- Add the ground almonds, coconut and sugar, then let it bubble for 5 minutes.
- Place the fish fillets in the sauce and cook for 5 minutes, or until the fish is cooked and starts flaking.
- Stir in the garam masala and cream.
- Sprinkle with coriander leaves and serve immediately with your favourite Indian accompaniments such as rice, naan and bhindi bhaji.
Notes
- Just about any white fish can be used in this recipe, so substitute the cod with whatever you have available. Salmon would work too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian