Fish Korma (Bangladesh)     

Curry TypeKorma
Source (Amanda)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
IngredientsFish 1 kg
Yogurt 1/2 cup
Onion paste 1/2 cup
Ginger paste 2 tsp
Garlic paste 1 tsp
Coriander paste 1 tbsp
Cardamom 6
Cinnamon, 1" 2 pieces
Salt 2 tsp
Ghee (oil) 3/4 cup
Green chilli 6
Kewra (Eng?) 2 tbsp
Sugar 1 tbsp
Lemon juice 1 tbsp
InstructionsUse large fish for korma. Do not cut the fish into too small pieces. Carp is great for Korma. For health reasons (carp being a scavenger fish), chain grocery stores dont sell carps. But its quite available in most oriental grocery stores. BTW, carp is the US counterpart of our Rui. You can also try buffalo which resembles Katla. Except for the green chiles
and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat. When the oil begins to float on top, you are done.

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Death by Curry