Fish Korma

(Fish Korma served with Jeera Rice)

Fish - 380 g Tarakihi (boneless,skinless cut into big pieces. once washed, to that add 1/4 tsp turmeric, 1/4 tsp chilli powder, 1/4 tsp salt n 2 tsp lemon juice mix n get ready)

In a bowl add 9 Whole Cashews, 9 Black pepper corns, 3 Cloves, 3 Cardamom, 1 inch Cinnamon, 1 tsp Poppy seeds, 1 Mace n 2 petals Star anise - soak these in kettle boiled water for 30 mins. 

Mean while fry in a nonstick pan by adding:

2 tbsp oil

Onion - 1 n 1/2 m sliced thinly

Gg paste 1 tsp (readymade)

2 tsp coriander powder

1 tsp chilli powder

1/4 tsp amma chicken masala podi (refer my kodi kura for masala powder)

Salt to taste

In a medium nonstick sauce pan add above ingredients in the order. Once fried, grind first soaked ingredients to a paste, add 2 tsp desiccated coconut n take 6 mint leaves n grind again into paste.

to that add above fried onion mixture n again grind to smooth paste. keep aside in a bowl n take some water in mixie jar n grind keep aside the grinded water.

In the same pan add 2 tbsp oil n lay fish pieces side by side n fry for 5 mins on low heat. turn again n cook for few mins n lay the grinded paste on top along with grinded water, keep rotating the dish to cover the entire gravy to the fish. if needed add 1 rice cup water, whole green chillies 4, chopped coriander leaves, rotate the dish again n cover n simm for 10 mins. lastly add 1/2 rice cup milk which is been mixed with torn curry leaves a few n 1/4 tsp chilli powder, add this to curry n cook on high for a min until just boil n switch off n cover the dish for 10 mins.

Serve with Jeera Rice (Basmati Rice 2 rice cups, 1 tsp cumin seeds, 1 tbsp butter, n 3 rice cups water, pressure cook it for 3 whistles n switch off)

© 2023 by Rajani Rayudu