Fish Korma

Fish Korma is an Indian fish curry using coconut and almonds as a base sauce. You can use any white fish such as cod, haddock and hake. Salmon works too!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat the oil in a large frying pan.
2. 2Fry the cinnamon and cardamom, ensuring they sizzle for 30 seconds.
3. 3Add the garlic and ginger, then fry for another 30 seconds.
4. 4Pour in the curry base sauce, stir, then let it bubble for 1 minute.
5. 5Add the ground almonds, coconut and sugar, then let it bubble for 5 minutes.
6. 6Place the fish fillets in the sauce and cook for 5 minutes, or until the fish is cooked and starts flaking.
7. 7Stir in the garam masala and cream.
8. 8Sprinkle with coriander leaves and serve immediately with your favourite Indian accompaniments such as rice, naan and bhindi bhaji.