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
• 3/4 cup – Ghee or oil
• 6 – Green chilli
• 2 tbsp – Kewra
• 1 tbsp – Sugar
• 1 tbsp – Lemon juice
• 2 tsp – salt

Method:

1. Use large fish for korma.
2. Do not cut the fish into very small pieces.
3. Except for the green chillies and kewra, add all the rest of the stuff into the cooking dish.
4. Mix well. Cover and heat on low flame.
5. Turn over the fish once (be careful).
6. When the water has almost dried up, add the green chilli and the kewra. Heat for another half hour in very low heat.
7. When the oil begins to float on top, you are done.
8. Serve fish korma hot with tandoori roti or rice.