Fish korma is a popular Indian and Pakistani dish made with fish cooked in creamy, fragrant, and mildly spiced gravy. The dish is often made with white fish such as cod, halibut, or haddock, although any firm and meaty fish can be used.
To prepare fish korma, the fish is first marinated in a mixture of spices and lemon juice for about 30 minutes. The fish is then seared in a pan until lightly browned, then set aside. In a separate pan, a blend of aromatics such as onions, garlic, and ginger is cooked until soft and fragrant. Then, a mixture of ground spices such as cumin, coriander, turmeric, and garam masala is added to the pan along with a bit of water, creating a fragrant spice paste. Coconut milk or heavy cream is added to the pan, along with some cashew or almond paste, to create a rich and creamy sauce. The seared fish is then added to the sauce and cooked until it is fully cooked and tender.
Fish korma is often served hot with steamed rice or naan bread, and garnished with fresh coriander leaves and some sliced almonds. The dish has a rich and velvety texture, with a mild and aromatic flavor that is not too spicy. It is a popular dish for special occasions and is enjoyed by fish lovers around the world.
