Fish Shahi Korma

Every cuisine in this world is diverse in its own terms. But as outsiders we often quite unjustly choose to find certain banner-holders to define and stereotype them. As if Italians only survive on pasta and pizza, Mexicans on salsa, Spanish on tapas, Japanese on sushi and Chinese on noodles. Indian cuisine is no exception, with the iconic tikka masala, curry and korma. It is interesting how the supermarkets thrive on self-imposed misconceptions and deliberate misguidance in the form of Italian seasoning or curry powder.

Therefore, if you are somewhat or even vaguely familiar with Indian food, you have definitely heard of something called korma. Thanks to the Mughals invaders and rulers for sharing this delicacy with us. This too has so many varations and can be prepared with chicken, mutton, fish or veggies. Fish Shahi Korma is one of them and one of my personal favorites. Korma is something braised in spiced sauce made with yogurt, nuts, cream, etc. And when such rich ingredients go into a dish, it by default becomes shahi or royal. Don't be overwhelmed by it its granduer as the recipe it quite simple. So get ready to treat yourself with captivating aroma and some great flavours.


Fish Shahi Korma

INGREDIENTS: 

Fish : 1 lb/ 500 gms (Rohu, Katla or and any large fresh-water fish cut into pieces)
Turmeric powder: 1 tsp
Cinnamon sticks: 2 (1 inch each)
Green cardamoms: 5
Cloves: 5
Black peppercorns: 8 to 10
Onion paste: 1 1/2 cup
Green chilli paste: 1 tsp
Ginger-garlic paste: 1 tbsp
Cashew paste: 1/2 cup
Yogurt: 1 cup
Raisins: 1/4 cup
Green chillies: 2 (for garnishing)
Oil : 2 1/2 tbsp
Sugar: 2 tsp
Salt to taste.

PROCEDURE:

Marinate the fish pieces with salt and turmeric powder for 15 to 20 minutes.


Heat oil in a pan and shallow fry the fish pieces till they get a nice sear on both sides.


Take them out from oil and keep them aside.


In the same pan add cinnamon sticks, green cardamoms, cloves and black peppercorns to temper the oil.


Add the onion paste, green chilli paste, ginger-garlic paste, sugar and salt.


Keep sauteing until oil starts to separate.


Then add the cashew paste and yogurt and mix. Cook for 4 to 5 minutes.


Add raisins and mix.


Finally, add the fish coat well in the sauce. Let it cook some more for a couple of minutes.


Fish Shahi Korma is ready to be served with some sweet pulao or saffron rice.



Photographs by Swakshar Ghosh.



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