Virtual Bangladesh : Food and Recipes : Fish

Fish KormA
Preparation Time: 30 Minutes	Difficulty: 3/5


	Ingredients
	Fish 1 kg Yogurt 1/2 cup Onion paste 1/2 cup Ginger paste 2 tsp Garlic paste 1 tsp Coriander paste 1 tbsp Cardamom 6 Cinnamon, 1" 2 pieces Salt 2 tsp Ghee (oil) 3/4 cup Green chilli 6 Kewra (Eng?) 2 tbsp Sugar 1 tbsp Lemon juice 1 tbsp

	Procedure
	Use large fish for korma. Do not cut the fish into too small pieces. Except for the green chillis 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.

	Comments
	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.