Bangladeshi Fish Korma

Bangladeshi Fish Korma is a traditional Bangladeshi recipe for a classic curry of fresh-water fish cooked in a yoghurt and onion sauce flavoured with spices and chillies. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bangladeshi Fish Korma.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating:

Tags : Curry Chilli Recipes Spice Recipes Milk Recipes Bangladesh Recipes

Ingredients:

1kg fish, cut into generous steaks (carp or perch would be traditional, but any firm fresh-water fish will do)
120ml plain yoghurt
120ml onion paste
1 tbsp ginger and garlic paste
1 tbsp coriander paste
6 green cardamom pods, lightly crushed
5cm length of cinnamon stick, broken into 2 pieces
2 tsp salt
180ml ghee
6 green chillies
2 tbsp kewra extract (this is a flavoured extract from the pandanus flower — substitute rose water if not available)
1 tbsp lemon juice

Method:

Heat the ghee in a wok then add the fish and cook for 2 minutes per side before adding all the remaining ingredients (except the kewra extract and the chillies). Mix well to combine and cook, covered, over low heat until all the liquid has almost evaporated away (turn the fish half-way through).

At this point add the chillies and kewra extract then cover and cook over low heat for a further 30 minutes, or until the oil separates and floats to the top. Serve on a bed of rice.