Fish Korma

Ingredients:

• 1 kg fish

• 1/2 cup curd

• 1/2 cup onion paste

2 tsp ginger paste

• 1 tsp garlic paste

• 1 tbsp coriander paste

• 6 cardamom

• 1 inch cinnamon

• 2 tsp salt

• 3/4 cup ghee or oil

• 6 green chilli

• 2 tbsp kewra

• 1 tbsp sugar

• 1 tbsp lemon juice

Method:

• Use large fish for korma.

• Do not cut the fish into too small pieces.

• Carp is great for Korma.

• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.

• Turn over the fish once (be careful).

• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.

• When the oil begins to float on top, you are done.

• Serve fish korma hot with tandoori roti or rice.