Ingredients

• 375 g - any white flesh fish cut into large chunks, washed & dried
• 3/4th cup - yoghurt
• 3 onions, finely sliced
• 1/2 tsp - sugar or to taste
• 3 tbsps - ghee
• 2 - bay leaves
• 2 - cloves
• 2 - green cardamoms
• 1 inch piece - cinnamon
• Salt to taste
• Grind to a paste:
• 1.5 inch piece - ginger
• 3 - dried whole red chillies
• 1 large onion

How to Make Karahi Fish Korma

• Mix the ground masala paste, yogurt, sugar, salt and fish thoroughly.
• Cover and marinate the fish for 20 minutes.
• Heat the ghee in a non-stick wok.
• Add the bay leaves, cardamoms, cloves and cinnamon.
• Stir for a few minutes.
• Add the onion slices.
• Fry the onions to dark golden brown in colour.
• Add the fish along with the marinade to the pan.
• Stir, cover the pan, reduce heat and simmer on low heat till the fish is cooked.
• Adjust seasoning.
• Serve hot with rice.