Indulge in the rich, royal flavours of Fish Korma from NonVeg Adda. This Mughlai-inspired delicacy features tender fish pieces simmered in a luscious, creamy gravy made with yogurt, cashews, golden onions, and aromatic spices. Every bite delivers a perfect balance of delicate flavours and velvety richness, making it an irresistible treat for fish lovers. Pair it with fragrant basmati rice, buttery naan, or soft rotis for a truly satisfying dining experience.
Ingredients
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500 g fish pieces (Rohu, Surmai or any firm fish)
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2 medium onions, finely sliced
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2 tbsp ginger-garlic paste
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½ cup yogurt, whisked
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10–12 cashews, soaked and ground
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2 tbsp oil or ghee
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2 green cardamoms
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1 small cinnamon stick
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2 cloves
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½ tsp turmeric powder
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1 tsp coriander powder
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½ tsp cumin powder
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½ tsp red chilli powder
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½ tsp garam masala
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Salt to taste
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½–1 cup warm water
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Fresh coriander for garnish
Cooking Method
Clean the fish, pat dry and season with salt and turmeric. Let it rest for 10 minutes.
Heat oil or ghee. Add whole spices and sliced onions. Fry until golden, then add ginger-garlic paste and cook until fragrant.
Reduce the heat. Add turmeric, coriander, cumin and chilli powder. Mix in whisked yogurt gradually, then add cashew paste and warm water. Simmer until creamy.
Gently add the fish pieces and simmer for 8–12 minutes, depending on thickness, until fully cooked. Avoid stirring vigorously.
Sprinkle garam masala and fresh coriander. Serve hot with naan, butter roti, jeera rice or steamed basmati rice
