Bangladeshi Fish Korma Recipe

Origin: Bangladesh Period: Traditional

Ingredients:

1kg fish, cut into generous steaks (carp or perch would be traditional, but any firm fresh-water fish will do)
120ml plain yoghurt
120ml onion paste
1 tbsp ginger and garlic paste
1 tbsp coriander paste
6 cardamom pods, lightly crushed
5cm length of cinnamon stick, broken into 2 pieces
2 tsp salt
180ml ghee
6 green chillies
2 tbsp kewra extract (this is a flavoured extract from the pandanus flower — substitute rose water if not available)
1 tbsp lemon juice

Bangladeshi Fish Korma Preparation:

Method:

Heat the ghee in a wok then add the fish and cook for 2 minutes per side before adding all the remaining ingredients (except the kewra extract and the chillies). Mix well to combine and cook, covered, over low heat until all the liquid has almost evaporated away (turn the fish half-way through).

At this point add the chillies and kewra extract then cover and cook over low heat for a further 30 minutes, or until the oil separates and floats to the top. Serve on a bed of rice.

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