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Home Dish Tilapia Fish Korma-Curry

Tilapia Fish Korma-Curry

Name: How to cook Tilapia Fish Korma-Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Tilapia Fish Korma-Curry

I tried this recipe with a different & unusual kind of fish that’s not usually used or often at all to prepare this DELISH… However, given this very tweak myself- I myself was blown away by the enhanced & heightened deliciousness of it & it left all in my family/house speechless as no one even ever thought of preparing such a rich & Mughlai style with this type of fish- Do consider giving it a try yourself to know more & much better about it with sufficient clarity & precision- Though, I’ve described & enunciated it in a very much simplified way

Ingredient

Food ration :

4-6 servings

Cooking time :

30-35 mins. Pre

4-6 pieces

Telapia Fish: Sliced- Medium/Big- Marinated with some salt & very little turmeric & then, slightly sautéed & taken out, no ways browned though

Onion: Big- For Birista

3-4

Garlic Cloves

Ginger

7-8

Light Brown Raisins

2-3

Green Chillies

2 tbsps

Poppyseeds

1/4 Cup

Fresh Coconut- Grated

1 Cup

Fresh Plain Yoghurt

1/4 Cup

Blanched Almonds or Cashews- Soaked in Water for about an hour

1/2 Cup

Fresh Milk: Boiled and RT

2 tbsps

Birista

4-5

Cloves

Black Cardamom: Optional

Cinnamon Stick

2-3

Green Cardamoms

1/4 tsp

Nutmeg Powder

1 tsp

Kashmiri Red Chilli Powder

1/2 tsp

Red Chilli Powder: Optional

3-4 Cloves

Tempering Spices:

3-4

Green Cardamoms: Split

2 tbsps

Ghee

Cooking instructions

* Step 1

First Up: Heating up a frying pan over the medium-high flame, adding in the cooking oil & as mentioned above We need to fry the Birista & set aside for its later use

* Step 2

Furthermore, we need to prepare the Korma Masala Mixtures- For that, we need to at the outset sauté all the aforesaid ingredients altogether & allow them to cool down completely- Then, blend it to a nice smooth paste by adding some salt in it & set aside

* Step 3

Then, we need to gently sauté the fish pieces by adding in some more oil to the pan & set aside, once that’s done- In the same pan, adding in some ghee in it- Throw in the Tempering Spices & allow them to splutter & turn aromatic

* Step 4

Now, time to add in the freshly prepared Korma Masala Paste to it & sauté well until the oil surfaces upto the pan yet, ensure that the very mixture shouldn’t be browned at all

* Step 5

At this stage, add in some warm water for the gravy consistency- Which need be a thick one & not at all runny, by any means- Bring it to a boil- Time now, to add in the sautéed fish pieces into it & dip each one of them well into the gravy- Lower the flame to the low-medium, cover it up & let it cook for about another 6-8 mins time while stirring occasionally in between

* Step 6

Once done Uncover to add in some freshly homemade Garam Masala Powder & a fresh dollop of raw desi ghee in it- give it a quick nice mix & cover it back- Turn off the flame & let it rest in its standing position for about 10 mins time further before serving it piping hot with equally hot steamed rice or pulao or Bengali Style: Basanti Pulao