Fish Korma

Ingredients:

• 1 kg fish
• 1/2 cup curd
• 1/2 cup onion paste
• 2 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp coriander paste
• 6 cardamom
• 1 inch cinnamon
• 2 tsp salt
• 3/4 cup ghee or oil
• 6 green chilli
• 2 tbsp kewra
• 1 tbsp sugar
• 1 tbsp lemon juice
  

Method:

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.