Fish Korma

Ingrédients

• 45 ml (3 tbsp) vegetable oil
• 1 cinnamon stick
• 3 cardamom pods, crushed
• 1 garlic clove, peeled and crushed
• 2.5cm (1in) fresh ginger root, peeled and grated
• 500 ml (2 cups) curry base sauce
• 30 g (5 tbsp) ground almonds
• 90 g (3oz) creamed coconut
• 30 ml (2 tbsp) brown sugar
• 1 kg (2lbs) cod fillets
• 15 ml (1 tbsp) garam masala
• 90 ml (6 tbsp) single cream
• fresh coriander leaves, for garnishing

Préparation

1. 1

   Heat the oil in a large frying pan.

2. 2

   Fry the cinnamon and cardamom, ensuring they sizzle for 30 seconds.

3. 3

   Add the garlic and ginger, then fry for another 30 seconds.

4. 4

   Pour in the curry base sauce, stir, then let it bubble for 1 minute.

5. 5

   Add the ground almonds, coconut and sugar, then let it bubble for 5 minutes.

6. 6

   Place the fish fillets in the sauce and cook for 5 minutes, or until the fish is cooked and starts flaking.

7. 7

   Stir in the garam masala and cream.

8. 8

   Sprinkle with coriander leaves and serve immediately with your favourite Indian accompaniments such as rice, naan and bhindi bhaji.