Ingredients with Measurements:
- 1 lb. fish fillets, cut into bite-size pieces
- 1 cup plain yogurt
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tbsp. vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1 tsp. salt
- 1/2 cup coconut milk
- 1/4 cup cashews, ground into a paste
- Fresh cilantro, chopped (for garnish)
Special Equipment Needed:
- Large skillet or wok
- Blender or food processor
Step-by-Step Instructions:
1. In a large bowl, mix together the yogurt, onion, garlic, ginger, cumin seeds, coriander powder, turmeric powder, garam masala, and salt. Add the fish pieces and marinate for at least 30 minutes.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the marinated fish and cook for 5-7 minutes, stirring occasionally, until the fish is lightly browned.
3. Add the coconut milk and cashew paste to the skillet and stir well. Reduce the heat to low and let the fish simmer for 10-15 minutes, or until the sauce has thickened.
4. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the fish, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 20g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Any firm white fish can be used in place of the fish fillets.
- Greek yogurt or sour cream can be used instead of plain yogurt.
- Almonds or peanuts can be used instead of cashews.
Variations:
- Add diced potatoes or carrots to the skillet to make a heartier dish.
- Use chicken or shrimp instead of fish.
- Add diced tomatoes or tomato paste for a slightly tangy flavor.
Tips and Tricks:
- Be sure to marinate the fish for at least 30 minutes to allow the flavors to develop.
- Use a non-stick skillet or wok to prevent the fish from sticking.
- If the sauce is too thick, add a little water to thin it out.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the fish korma in a large serving dish and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested Side Dishes:
- Roasted vegetables
- Lentil soup
- Cucumber salad
Troubleshooting Advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Fish korma is a traditional Indian dish that originated in the Mughal era. It is a creamy and flavorful dish that is often served at special occasions and celebrations.
Flavor Profiles:
Creamy, spicy, nutty, and slightly sweet.
Serving Suggestions:
Serve the fish korma with rice or naan bread and a side of roasted vegetables or cucumber salad.
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Region: Indian