This is a light yet wonderfully fragrant fish recipe. Korma has its roots in the Mughal cuisine.This Fish Korma is easy to cook and has an irresistable aroma and taste.
- Ginger Garlic Paste,
- Lemon juice,
IExcept 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.