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Fish Korma (north Indian)

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Indian Indian, Main dish 4 Servings

INGREDIENTS

750 g Fish fillets
Lemon juice
1 t Salt
1 t Black pepper
1 t Ground turmeric
Oil for frying
1 Onion, finley sliced
1 Onion roughly chopped
1 t Chopped garlic
1 T Chopped fresh ginger
3 Fresh red chillies
2 T Blanched almonds
1 T White poppy seeds, optional
2 t Ground cummin
2 t Ground coriander
1/4 t Ground cardamom
1/4 t Ground cinnamon
Small pinch ground cloves
1/4 t Saffron strands
2 T Boiling water
1/2 c Natural yoghurt
Salt to taste
2 T Chopped fresh coriander

INSTRUCTIONS

Wash and dry fish, cut into large serving pieces and rub with lemon
juice, salt, pepper and turmeric. Heat oil in a frying pan for  shallow
fring and on high heat, brown the fish quickly on both sides.  Lift out
on to a plate. In the same oil fry the sliced onion until  golden
brown, remove and set aside.  Put chopped onion, garlic, ginger,
chillies, almonds, poppy seeds  into a blender jar and puree. If
necessary add a little water. Add  ground spices and blend once more,
briefly.  Pour off all but about 2 Tbl oil from pan and fry the blended
mixture  until colour changes and it gives out a pleasant aroma. The
mixture  should be stirred constantly while frying and care taken that
it does  not stick to the pan and burn. Add 1/2 cup water to blender
container  and swirl out any remaining spice mixture. Add to pan.
Pound saffron strands in mortar aned pestle, add boiling water and
stir, add to mixture in pan. Add yoghurt, stir and simmer gently for  a
few minutes, then add fish pieces, turning them carefully in the
sauce. Add salt to taste. Cover and simmer for about 10 minutes, then
sprinkle with fresh coriander and serve hot with rice.  Compiled by
Imran C. Land Downunder Posted to EAT-L Digest 15  November 96  Date:  
Sat, 16 Nov 1996 15:56:13 +1000  From:    "I. Chaudhary"
<imranc@ONTHENET.COM.AU>

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