Fish Korma

Ingredients

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

Instructions

1. 1

   Heat the oil

   Warm the vegetable oil in a large frying pan.

2. 2

   Fry the spices

   Add the cinnamon stick and crushed cardamom pods. Fry until they sizzle, about 30 seconds.

3. 3

   Add aromatics

   Stir in the garlic and ginger and fry for another 30 seconds.

4. 4

   Add the sauce

   Pour in the curry base sauce and stir. Let it bubble for 1 minute.

5. 5

   Enrich the curry

   Add the ground almonds, creamed coconut and brown sugar. Let the sauce bubble for 5 minutes.

6. 6

   Cook the fish

   Set the fish fillets in the sauce and cook for 5 minutes, or until cooked through and beginning to flake.

7. 7

   Finish the sauce

   Stir in the garam masala and single cream.

8. 8

   Garnish and serve

   Scatter over the fresh coriander leaves and serve straight away with accompaniments such as rice, naan and bhindi bhaji.

What is fish korma?

Korma is a family of gently spiced dishes associated with the Indian subcontinent and the Mughal-influenced cooking of the region. Rather than relying on a sharp chilli heat, its sauce is often made rich with ingredients such as nuts, dairy or coconut.

This version pairs cod with a curry base sauce, ground almonds, creamed coconut and single cream. The fish cooks directly in the sauce, so it takes on the spices while staying tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1958 calories, 25g protein, 330g carbs, 11g fat.

The fish provides most of the protein, while the curry base sauce and brown sugar contribute carbohydrates. Vegetable oil, almonds, creamed coconut and cream supply much of the fat. Serve with a modest portion of rice and add vegetables such as bhindi bhaji to round out the plate.

Build the flavour first

Whole spices: let the cinnamon and crushed cardamom sizzle in the oil for 30 seconds to release their aroma, without letting them burn.

Fresh aromatics: garlic and ginger need only another 30 seconds in the pan. Add the curry base sauce promptly so they do not catch.

Make a smooth, rich sauce

Almonds and coconut: ground almonds thicken the sauce, while creamed coconut gives it a rounded, sweet richness. Stir them in with the brown sugar and allow the mixture to bubble for the full 5 minutes.

Cream: add the single cream at the end, after the fish has cooked. Stir gently to combine without breaking up the fillets.

Choose and cook the fish

Fish choice: cod is used here, but the recipe also works with other white fish such as haddock or hake; salmon is another option. Use fillets that are thick enough to hold together while simmering.

Doneness: cook the fillets for 5 minutes, checking that the flesh is cooked through and begins to flake. Avoid stirring vigorously once the fish is in the pan.

Keep the timing gentle

Sauce stages: the curry base sauce bubbles for 1 minute before the almonds, coconut and sugar go in, then the enriched sauce bubbles for 5 minutes. These short stages develop the sauce before the fish is added.

Fish timing: the method gives 5 minutes for the fillets, but their thickness can affect how quickly they cook. Watch for the stated flaking cue rather than extending the cooking by default.

What to serve with fish korma

Rice: serve the curry with rice to soak up the creamy sauce. Naan is another suitable accompaniment.

Vegetables: bhindi bhaji is suggested alongside the curry; another simply cooked vegetable can also bring contrast to the rich sauce.

Recipe notes & tips

• Have the garlic, ginger and spices ready before heating the oil, as their frying stages are brief.
• Keep the heat controlled so the cinnamon, cardamom, garlic and ginger do not burn.
• Stir the sauce after adding the almonds and coconut so they are evenly distributed.
• Place the fillets carefully in the sauce and handle them gently once they begin to cook.
• Add the coriander just before serving for a fresh finish.

Variations

• Use haddock: swap it for the cod and check for flaking after 5 minutes.
• Try hake: use hake fillets in place of the cod and cook until they begin to flake.
• Make it with salmon: replace the white fish with salmon fillets and check that they are cooked through.
• Adjust the creaminess: use less single cream for a less creamy finish.
• Add a vegetable side: serve with bhindi bhaji for a vegetable accompaniment.

Common mistakes to avoid

• Burning the whole spices: keep them sizzling for about 30 seconds, then move on to the garlic and ginger.
• Overcooking the aromatics: fry the garlic and ginger for just another 30 seconds before adding the curry base sauce.
• Skipping the sauce simmer: let the curry base sauce bubble for 1 minute, then simmer the almond and coconut mixture for 5 minutes.
• Breaking up the fillets: place them gently in the sauce and avoid vigorous stirring while they cook.
• Cooking by time alone: check that the fish is cooked and beginning to flake after the stated 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, taking care not to break up the fish; avoid prolonged boiling.

Frequently asked questions