1 kg Fish
1/2 c Yogurt
1/2 c Onion paste
2 ts Ginger paste
1 ts Garlic paste
1 tb Coriander paste
6 Cardamom
2 Cinnamon pieces (1")
2 ts Salt
3/4 c Ghee (oil)
6 Green chilli
2 tb Kewra
1 tb Sugar
1 tb Lemon juice
Use large fish for korma. Do not cut the fish into too small pieces.
Carp is great for Korma. It's the US counterpart of our Rui.
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.
A Bangladesh recipe by Zunaid Kazi
Kewra is an essential oil distilled from the screw pine (pandan),
which is native to South and Southeast Asia. The flowers, leaves
and diluted oil concentrates (pandan extract) are used as
flavoring agents. - JW
