Ingredients

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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

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Method :

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* 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.