Nawabi Fish Korma Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric, red chili powder, and salt. Set aside for 30 minutes.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Remove and set aside.
• STEP 3.In the same pan, add onions and cook until golden brown. Add ginger-garlic paste and cook for another minute.
• STEP 4.Add tomatoes, yogurt, and spices like cumin, coriander, garam masala, and cardamom powder. Cook until the oil separates.
• STEP 5.Add water and bring the gravy to a boil. Reduce the heat and simmer for 5 minutes.
• STEP 6.Add the fried fish to the gravy and cook for another 5 minutes until the fish is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to enhance the flavors.
• Frying the fish before adding it to the gravy adds a crispy texture to the dish.
• Adjust the spice levels according to your preference by adding more or less chili powder and garam masala.

Storage and Serving

• Nawabi Fish Korma is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.