Saturday, December 4, 2010

Fish Korma Curry

Usually when I buy fish fillet, I would limit myself to either grilling or frying the fish and having it with some steamed vegetables. But gradually I realized that fish fillet is perfect for making curries - no bones, no skin - just pure fish meat...Is there something called "fish meat"? Anyway, you know what I mean - fish chunks.

The preparation of the spices for curries usually takes up most of the time rather than the cooking itself. But what I usually do is prepare the spices and store in a air tight jar for next time. So only the first time my preparation time is long - the next time I just skip the part of preparing the spices and then jump to the actual cooking itself. However, spices ground fresh should not be stored for more than a couple of weeks in the refrigerator. After that, the aroma and the taste gradually begin to fade.

Curry Spices

Preparation Time: 30 minutes
Serves 4


½ Kilo fish fillet
200 gms yoghurt
2 tsp cumin powder
1 tsp cardamom powder
Fish Fillet marinated
1 tsp black pepper powder
½ tsp coriander powder
½ tsp clove powder
1 onion
1 tbsp gram flour
1 tsp oregano powder
1 tsp red chilli powder
1 cup milk
6 garlic pods
3 tbsp oil
Salt to taste
1 tbsp coriander and mint leaves for garnishing


Onion garlic mixture with the gram flour and milk
Fish mix in the fried onions, garlic & gram flour
Mix cumin, cardamom, black pepper, red chilli, coriander, oregano and clove powder along with the salt in the yoghurt. Beat well till evenly mixed. Add the fish pieces and keep covered for 2 hours. In a separate pan, heat oil and fry the coarsely ground onions and garlic till brown. Once brown, add the gram flour and let it turn a golden brown. Add ½ cup milk to this and mix well till consistency is thick. Now add the fish mixture and the remaining milk to the pan. Add water if needed. Keep on low flame till cooked. What you have is a dish which is creamy and rich in flavour.  Garnish with coriander and mint leaves and serve with rice.

Tip: You can prepare the curry powder for this recipe by roasting lightly the cumin, cardamom, black pepper, cloves and coriander seeds. Grind and then add the oregano and chilli powder. VoilĂ  - you have your curry powder ready which you can use next time.


  1. Hi! I printed this page and made it word to word. it turned out to be the greatest Fish Korma Curry, especially since I could never relate fish to curry. But it was awesome.

  2. hey by the way ... vida here! Nahid I loved your recipes . and you got yourself a regular visitor.

  3. Hi Vida...thanks...I need regular visitors :)