Fish Kurma / Fish Korma


300 gm fish
10 shallots
2 + 3 slit green chillies
small piece + 1 tsp ginger
5 + 5 garlic cloves
3-4 mint leaves
1/4 cup coriander leaves
1/2 tsp turmeric powder
2 1/2 tsp coriander powder
3/4 tsp pepper powder
2 small onions, sliced
small piece cinnamon
2 cloves
1 cardamom
1/4 tsp fennel powder
1/2 tomato, sliced
3/4 cup semi thick coconut milk (2nd extract)
1/4 cup grated coconut
1 tbsp cashew nuts
1/2 cup thick coconut milk (1st extract)
1 sprig curry leaves
1/2 tsp lemon juice
salt to taste
1 tbsp coconut oil


  1. Cut the fish into pieces , clean it and keep it aside.
  2. Soak cashew nuts in 1 1/2 tbsp hot water and keep it aside.
  3. In a mixie jar, add 2 green chillies, shallots, small piece ginger, 5 garlic cloves, mint leaves, coriander leaves, turmeric powder, coriander powder and pepper powder and grind together adding little water to a paste and keep it aside.
  4. Heat oil in a pan and add fenugreek seeds.
  5. Add 3 slit green chillies, sliced 5 garlic cloves , 1 tsp ginger and onions and saute well adding little salt till soft and light brown.
  6. Add cinnamon, cloves and cardamom and mix well.
  7. Add ground masala and mix well. Add little water and rinse well the leftover masala in the jar and add this and saute well till the raw smell leaves.
  8. Add fennel powder and mix well.
  9. Add semi thick coconut milk (2nd extract) and mix well. Adjust the salt and once it boils well, add slices of tomato and cleaned fish pieces.
  10. Mix gently and allow it to boil. Then reduce the flame and cook covered on low flame for 8 minutes.
  11. In the meantime, grind grated coconut and cashew nuts together to a fine paste adding little water.
  12. Add thick coconut milk and few curry leaves to this paste and mix well.
  13. Pour this coconut mix to the curry, mix well and heat for few minutes. No need to boil.
  14. Switch off the flame and add lemon juice and mix. Serve hot..

Recipe Source: Mahima’s Cooking Class (YouTube)

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