SHAHI FISH KORMA

Shahi Korma is a white gravy with taste of nuts and raisins. Here I am sharing the recipe of Shahi Fish Korma. The best part of this Korma is the smooth, creamy texture and that's why it is called Shahi Korma. Curd and nut's paste give this curry a nice aroma, while a blend of shahi garam masala powder adds to its finger-licking taste. So, lets get the recipe for Shahi Fish Korma.

**here I use the fish tail pieces, you can use any piece.

Ingredients

• Fish (Rui or Katla) pieces - 4
• Dry red chilli - 2
• Bay leaf - 1
• Cinnamon stick - 1 inch long
• Beresta (fried onion) - 3 tsp
• Whisked curd - 1/2 cup
• Onion paste - made of 2 medium size onion
• Ginger-Garlic paste - 1 tsp
• Green Chillies paste - 1/2 tsp
• Cashew nut paste - 1 tsp
• Raisin paste - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - to taste
• Sugar - to taste
• Oil - as required

Method

Marinate the fish pieces with some salt. Heat oil for fry. Add the fish pieces one by one and fry both sides. Take it out and keep aside.

In a mixing bowl, take the whisked curd, onion paste, ginger-garlic paste and green chilli paste.Mix together.

Heat 2 tsp oil. Add dry red chilli, bay leaf and cinnamon stick. It gives a nice aroma. Add the mixed paste and cook till the masala leaves oil. It will take around 10 mins. Now add some beresta, salt, a pinch of sugar, cashew nut paste, raisin paste and garam masala powder. Mix well. Add the fried fish pieces and some water (warm). Bring it to boil. When the gravy becomes nice and thick, garnish with some beresta. Enjoy with steamed rice / pulao.