Recipe - Indian Fish Korma

750 g Fish fillets
Lemon juice
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Ground turmeric
Oil for frying
1 lg Onion, finley cut or sliced up
1 md Onion roughly chopped
1 teaspoon Chopped garlic
1 tablespoon Chopped fresh ginger
3 Fresh red chillies
2 tablespoon Blanched almonds
1 tablespoon White poppy seeds (optional)
2 teaspoon Ground cummin
2 teaspoon Ground coriander
One fourth teaspoon Ground cardamom
One fourth teaspoon Ground cinnamon
Small pinch ground cloves
One fourth teaspoon Saffron strands
2 tablespoon Boiling water
One half cup Natural yoghurt
Salt to taste
2 tablespoon Chopped fresh coriander

Wash and dry fish, cut into large serving pieces and rub with lemon juice,
salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and
on high heat, brown the fish quickly on both sides. Lift out on to a plate.
In the same oil fry the cut or sliced up onion until golden brown, remove and set
aside.

Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a
blender jar and puree. If necessary add a little water. Add ground spices
and blend once more, briefly.

Pour off all but about 2 Tbl oil from pan and fry the blended mixture until
colour changes and it gives out a pleasant aroma. The mixture should be
stirred constantly while frying and care taken that it does not stick to
the pan and burn. Add One half cup water to blender container and swirl out any
remaining spice mixture. Add to pan.

Pound saffron strands in mortar aned pestle, add boiling water and stir,
add to mixture in pan. Add yoghurt, stir and simmer gently for a few
minutes, then add fish pieces, turning them carefully in the sauce. Add
salt to taste. Cover and simmer for about 10 minutes, then sprinkle with
fresh coriander and serve hot with rice.

Imran C.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@onthenet.com.au on Apr 27, 1997