Fish Korma (bangladesh)

Fish Korma (bangladesh)

Difficulty Level


  • 1 kg fish
  • 1/2 cup yogurt
  • 1/2 cup onion paste
  • 2 tsps ginger paste
  • 1 tsp garlic paste
  • 1 tbsp coriander paste
  • 6 cardamom
  • 2 1-inch pieces cinnamon
  • 2 tsps salt
  • 3/4 cup ghee (oil)
  • 6 green chilli
  • 2 tbsp kewra
  • 1 tbsp sugar
  • 1 tbsp lemon juice


Use large fish for korma. Do not cut the fish into too small pieces. Carp is great for Korma. For health reasons (carp being a scavenger fish), chain grocery stores don't sell carps. But it's quite available in most oriental grocery stores. BTW, carp is the US counterpart of our Rui. You can also try buffalo which resembles Katla. Except for the green chiles 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.

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