Shallow fried fish submerged in creamy coconut and tomato gravy, absolutely delicious…
Every time I cook with fish, I try to make it differently. I’ve already shared the recipe for making so many different kind of fish curries.
Fish is a staple food for non-vegetarians in Kerala. My family being a hard core non-vegetarians, either fish or meat will be served almost everyday along with other vegetarian side dishes. I grew up having catch of the day fishes while in Kerala, fish curry and fish fry are often served for lunch along with rice. Now, I don’t make fish that often as my Man is not a huge fan of fish. But when I make fish I get greedy and eat quite a bit.
The other day, I bought pomfret and made this Korma. Pomfret is one of my favorite fishes. In North America, it’s available at Asian supermarkets. It’s a popular fish in Kerala too. I shallow fried the marinated fish and further cooked it in a creamy coconut and tomato gravy. This fish curry is rich, flavorful and finger licking delicious…
- Pomfret or King fish or Salmon - 8 pieces
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Cumin powder- ½ tsp
- Coriander powder- 1 tsp
- Garam Masala- ½ tsp
- Salt- 1 tsp
- Oil, used for frying fish- 3 tbsp
- Onions, sliced thin- 3
- Curry leaves- 1 sprig
- Ginger-Garlic paste- 1 tbsp
- Green chilies, halved- 2 (optional)
- Tomatoes, chopped- 2
- Tomato paste- 2 tbsp
- Coriander powder- 1 tsp
- Garam masala- ½ tsp
- Coconut milk, thin- 1 cup (for thin gravy add 1½ cups thin coconut milk)
- Salt- 1 tsp
- Oil- ½ cup for shallow frying fish
- In a large bowl, combine the fish pieces with all the above mentioned ingredients "to marinate fish". Keep aside for 15 minutes.
- Place a frying pan over medium heat, add ½ cup oil.
- Place the marinated fish in the oil, pan-fry the marinated fish till both sides turn golden brown in color. Do not deep fry.
- Transfer the pan-fried fish to a plate, keep aside.
- Place a clay pan or non-stick pan over medium heat.
- Add 3 tbsp of oil used for frying fish. Let oil turn hot.
- Add onions, season with salt.
- Add curry leaves, green chilies & ginger-garlic paste.
- Cook till onions turn light golden in color.
- Add tomatoes, cook covered till tomatoes are almost cooked.
- Add tomato paste, combine well.
- Add coriander powder & garam masala, combine well.
- Add thin coconut milk, combine well and let come to a slight boil.
- Add the pan-fried fish to the coconut milk gravy.
- Cover the pan and cook for 3 minutes till the gravy thickens.
- Don't stir the fish too much as it will break apart. Instead, gently swirl the pan.
- Taste and add more salt if needed- for more heat ground black pepper can be added.
- This dish has thick gravy. If you prefer thin gravy- add ½ cup more thin coconut milk or water & cook for 2 minutes.
- Remove the pan from the heat and keep covered for a few minutes.
- Serve this fish korma with rice, chapti, idiyappam, pathiri, appam etc.
