Ingredients for Fish Korma

• Fish (Pomfret) 6 pcs

• ½ Cup oil

• 4 Kashmiri Chillies

• 15 Garlic cloves

• 1 tsp Cumin /zeera

• 1 tsp Coriander Seeds /dhaniya seeds

• 3 Bay Leaves/ tej patta

• 3 pc Cinnamon Sticks/ dalchini

• 3 Cardamoms/ elaichi

• 4 Cloves / laung

• Salt to Taste

• ½ cup Fried Onions

• 8 Cashew Nuts

• ½ Cup Curd

• ½ tsp Garam Masala Powder

• 2 Green Chillies

• 1 Glass of Water

• Some Fresh Coriander Leaves

Steps for Fish Korma

1. First, wash and dry the fish pieces and rub salt on them

2. Heat oil in a pan and add the fish pieces. Fry them on high flame for 2-3 mins.

3. Flip the pieces and fry them for another 2-3 minutes on high flame. Drain and keep aside

4. For the korma masala, deseed the Kashmiri chilli. Soak the deseeded chilli for 15 minutes in warm water.

5. In a bowl, add the soaked Kashmiri chilli along with water used for soaking.

6. Into that, add garlic cloves, cumin and coriander seeds. Prepare a fine paste to make the korma masala. Keep aside.

7. In the oil used for frying the fish, add garam masala, bay leaves, cinnamon sticks. Cardamom, and cloves. Stir for half a minute

8. Lower the flame and add the korma masala. Add salt and cook on low flame till the oil separates and the spices are well done.

9. In a separate bowl, add fried onions, cashew nuts and curd. Grind into a fine paste.

10. Add this ground paste into the korma masala. Pour in half a cup of water. Keep the flame on high and let the mixture boil.

11. Into the mixture, add garam masala powder, slit green chillies and stir well.

12. Lower the flame and cover and simmer for 3-4 minutes.

13. Add water according to the amount of gravy you want. (I added around 1 glass of water)

14. Let it boil on high flame.

15. Once it starts to boil, lower the flame and add fish pieces one by one.

16. Sprinkle some coriander leaves, put the flame on medium and simmer for 1-2 mins. 17. Fish Korma is ready to serve