Come and Learn How To Make Indian Fish Korma Curry (Step by Step) -- an easy to follow recipe. It's tender fish rested in a flavorful yogurt-based curry.
WHAT IS FISH KORMA?
Learn how to make Indian Fish Korma Curry (Step by Step). This Indian/Pakistani seafood recipe is a cherished classic, known for its rich flavor and timeless appeal. Made with yogurt and aromatic spices like nutmeg and javitri, it has a unique, slightly grainy texture. It's a great example of traditional cooking, similar to Chicken Korma and Mutton Korma.
Crushed fried onions enhance the flavor of this korma, adding authenticity and helping you achieve that perfect "Korma texture." This Pakistani/Indian main dish recipe hails from North India and has gained widespread popularity, often served at both weddings and everyday meals due to its rich flavor just like: Lahori Fried Fish and Fish Curry recipe.
CURRY VS KORMA
Although this blog post title mentions the word "curry," it's not actually a curry. It's similar to curry but not exactly the same. Traditional curries, such as Chicken Curry, Beef Curry, and Mutton Curry, are typically tomato-based. Korma, on the other hand, is yogurt-based.
WHICH FISH TO USE IN THIS KORMA?
I used catfish but you can use any kind of fish like Tilapia, Salmon, Cod, Shrimp, or even Mahi Mahi.
INGREDIENTS
- Fish- I used cat fish but you can use any type of fish.
- Ginger Garlic Paste- I use homemade ginger garlic paste but you can use store-bought if you'd like.
- Turmeric and salt (during marination)- We marinate in this to get rid of the fish odor.
- Whole spices- Every whole spice is important plays an important part of creating and developing the taste.
- Powder spices- These are important ingredients as well plays a crucial role when it comes to warmth and taste of the recipe.
- Olive oil- I used olive oil but you can use any neutral oil.
HOW TO MAKE FISH KORMA?
Marinate the fish.
Make the yogurt mixture.
Brown the onion and take them out.
Hand crush the onion.
Fry the fish.
Take out the fish.
Now add whole spices and yogurt and whisk it while it's cooking.
Now add the hand crushed onion.
Now add the fish back in and let it cook and garnish.
HOW TO STORE IT?
Store Fish Korma in the refrigerator, where it will keep for 2-3 days. Alternatively, you can freeze it for 1-2 months. When you're ready to eat, thaw it on the counter the night before, then heat it for 5 minutes on medium-low heat on the stove. It will taste as if you just made it.
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Let's Make Fish Korma!!!
How To Make Indian Fish Korma Curry (Step by Step)
Ingredients
Marination
- 4 fillets catfish or any other fish
- 4 tbsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp kosher salt
Yogurt Mixture For Curry
- 2 cups yogurt
- 1 tsp red chili powder
- 2 tbsp coriander powder
- ¾ tsp javitri powder
- ½ tsp nutmeg powder
- ¼ tsp garam masala powder
Whole spices
- 3 cloves
- 2 black cardamoms
- 3 green cardamoms
- ½ tsp cumin seeds
- 1 small cinnamon stick
- 4 black peppercorns
Garnish
- 1 tsp ginger jullienne
- 1 tsp dried fenugreek leaves kasuri methi
Other Ingredients
- ½ tsp kewra
- ⅓ cup olive oil
- ½ onion sliced
Instructions
Marination
- In a plate or a bowl, add catfish, ginger garlic paste, turmeric powder, salt and mix well.
- Marinate for 15 minutes.
Make the yogurt mixture
- In a bowl, add yogurt, red chili powder, coriander powder, javitri powder, garam masala powder, nutmeg powder, and ½ tsp salt (as needed).
- Whisk well so the yogurt mixture is smooth. Set aside.
Onion Mixture
- In a pot, on medium heat, add oil, let it heat up.
- Add onion, sauté until brown.
- Take the brown onion out on a plate, leave some oil in the pot. Wait until it cools down completely then hand crush the onion with your hand. Set aside.
Fry the Fish
- In the pot, on medium heat, with the remaining oil, add the marinated fish.
- Fry the fish for 1 minute each side then take it out on a plate. Set aside.
Korma Curry
- In the same oil, on medium heat, add cumin seeds, cloves, black cardamoms, green cardamoms, cinnamon stick, and black peppercorns.
- Sauté for 10 seconds.
- Add the yogurt mixture in the pot.
- Whisk the yogurt mixture.
- Cover and let it cook for 5 minutes.
- Add the hand crushed onion to the pot.
- Next add ½ cup of water.
- Let it cook for 2 minutes.
- Add the fried fish back in (Don't stir with the spoon from now on.)
- Add kewra.
- Move the pot with hands like in the video.
- Cover and let it cook for 10 minutes on medium low or until the fish is done.
- Garnish with ginger and dried fenugreek leaves.
- Serve it with a hot naan or chapati.
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