Tilapia Fish Korma-Curry

Name: Tilapia Fish Korma-Curry
Total time: 2100 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 4-6 pieces Telapia Fish: Sliced- Medium/Big- Marinated with some salt & very little turmeric & then, slightly sautéed & taken out, no ways browned though; 1 Onion: Big- For Birista; For Korma Paste: 1 Onion-Roughly Chopped; 3-4 Garlic Cloves; 1 Ginger; 7-8 Light Brown Raisins; 2-3 Green Chillies; 2 tbsps Poppyseeds; 1/4 Cup Fresh Coconut- Grated; 1 Cup Fresh Plain Yoghurt; 1/4 Cup Blanched Almonds or Cashews- Soaked in Water for about an hour; 1/2 Cup Fresh Milk: Boiled and RT; 2 tbsps Birista; 4-5 Cloves; 1 Black Cardamom: Optional; 1 inch Cinnamon Stick; 2-3 Green Cardamoms; 1/4 tsp Nutmeg Powder; as required All of the aforesaid ingredients need be gently sautéed but not browned anyways & then, cooled down to be blended nicely into a fine smooth paste; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp Red Chilli Powder: Optional; To Taste Salt; 3-4 Cloves Tempering Spices:; 3-4 Green Cardamoms: Split; 1 Cinnamon Stick; As Required Cooking Oil: To Fry the Fish Pieces & Cooking, thereafter; 2 tbsps Ghee

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

I tried this recipe with a different & unusual kind of fish that’s not usually used or often at all to prepare this DELISH…
However, given this very tweak myself-
I myself was blown away by the enhanced & heightened deliciousness of it & it left all in my family/house speechless as no one even ever thought of preparing such a rich & Mughlai style with this type of fish-
Do consider giving it a try yourself to know more & much better about it with sufficient clarity & precision-
Though, I’ve described & enunciated it in a very much simplified way

#WS3
#Curry_Recipes
#Cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#WS3
#Curry_Recipes
#Cooksnapchallenge

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Ingredients

30-35 mins. Pre

4-6 servings

4-6 piecesTelapia Fish: Sliced- Medium/Big- Marinated with some salt & very little turmeric & then, slightly sautéed & taken out, no ways browned though
1Onion: Big- For Birista
For Korma Paste: 1 Onion-Roughly Chopped
3-4Garlic Cloves
1Ginger
7-8Light Brown Raisins
2-3Green Chillies
2 tbspsPoppyseeds
1/4 CupFresh Coconut- Grated
1 CupFresh Plain Yoghurt
1/4 CupBlanched Almonds or Cashews- Soaked in Water for about an hour
1/2 CupFresh Milk: Boiled and RT
2 tbspsBirista
4-5Cloves
1Black Cardamom: Optional
1 inchCinnamon Stick
2-3Green Cardamoms
1/4 tspNutmeg Powder
as required All of the aforesaid ingredients need be gently sautéed but not browned anyways & then, cooled down to be blended nicely into a fine smooth paste
1 tspKashmiri Red Chilli Powder
1/2 tspRed Chilli Powder: Optional
To Taste Salt
3-4 ClovesTempering Spices:
3-4Green Cardamoms: Split
1Cinnamon Stick
As Required Cooking Oil: To Fry the Fish Pieces & Cooking, thereafter
2 tbspsGhee

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Steps

30-35 mins. Pre

1

First Up: Heating up a frying pan over the medium-high flame, adding in the cooking oil & as mentioned above
We need to fry the Birista & set aside for its later use
2

Furthermore, we need to prepare the Korma Masala Mixtures-
For that, we need to at the outset sauté all the aforesaid ingredients altogether & allow them to cool down completely-
Then, blend it to a nice smooth paste by adding some salt in it & set aside
3

Then, we need to gently sauté the fish pieces by adding in some more oil to the pan & set aside, once that’s done-
In the same pan, adding in some ghee in it- Throw in the Tempering Spices & allow them to splutter & turn aromatic
4

Now, time to add in the freshly prepared Korma Masala Paste to it & sauté well until the oil surfaces upto the pan yet, ensure that the very mixture shouldn’t be browned at all
5

At this stage, add in some warm water for the gravy consistency- Which need be a thick one & not at all runny, by any means-
Bring it to a boil- Time now, to add in the sautéed fish pieces into it & dip each one of them well into the gravy- Lower the flame to the low-medium, cover it up & let it cook for about another 6-8 mins time while stirring occasionally in between
6

Once done Uncover to add in some freshly homemade Garam Masala Powder & a fresh dollop of raw desi ghee in it- give it a quick nice mix & cover it back- Turn off the flame & let it rest in its standing position for about 10 mins time further before serving it piping hot with equally hot steamed rice or pulao or Bengali Style: Basanti Pulao
7

Garnish it your own way & RELISH THIS DELISH with your Family & Friends…E-N-J-O-Y

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Anamika Banerjee @LadyLazarrus_9663

on February 16, 2022 15:07

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻