Fish 1 kg
Yogurt 1/2 cup
Onion paste 1/2 cup
Ginger paste 2 tsp
Garlic past e 1 tsp
Coriander paste 1 tbsp
Cardamom 6
Cinnamon, 1" 2 pieces
Salt 2 tsp
Ghee (oil) 3/4 cup
Green chilli 6
Kewra 2 tbsp
Sugar 1 tbsp
Lemon juice 1 tbsp
Method
Use large fish for korma. Do not cut the fish into too small pieces.
Except for the green chillis 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.
