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Indian Cooking Recipe : Fish Korma

Baked Shrimps, Bengali Fish Curry, Bombay Shrimps, Coconut Fish Fry, Crab Curry, Creamy Tiger Prawns, Crisp Fried Surmai Fish, Dum Machli, Fish Amritsari, Fish Cutlet, Fish Fingers, Fish Fry, Fish Kababs, Fish Korma, Fish Masala, Fish Moulee, Fish Patties, Fish Pitika, Fish Pulav, Fish Savoury Curry, Fish Souffle, Fish Temperade, Fish in Green Masala, Fish in Mustard Sauce, Fish with Moong Dal, Garlic Butter Pomfret, Gholu Fish in Curds, Ginger Fish, Grilled Fish, Grilled Prawns, Harri Bari Machhi, Hot And Sour Shrimps, Hyderabadi Fish, Lady Fish In Tomato Pulp, Lau Tenga, Malai Prawns, Masala Crab Curry, Masala Fish Fingers, Meat With Okra, Mussels In Shell, Non Veg Dal, Palang Saakor Tenga, Patot Dia Mach, Patrani Machchi, Pomfret Curry, Pomfret Garlic Pepper Sauce, Pomfret Recheido, Potato in Bombay Duck, Prawn Vindaloo, Prawns in Garlic Sauce, Shahi Fish, Stuffed Fish, Tandoori Fish, Tandoori Pomfret, Veal And Peppers

Ingredients :

1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.