The Best On Earth Karahi Wok Low Fat Fish Korma Recipes

Steps:

• Grind all the ingredients that have to be ground in a mixer/grinder.
• In a large bowl, mix together the ground paste prepared above, sugar, salt, yogurt and the fish pieces.
• Mix thoroughly so as to coat the fish in the masala marinade.
• Cover the bowl and marinate for 20 minutes.
• After 20 minutes, heat ghee in a wok.
• Toss in the cloves, cardamoms, cinnamon and bay leaves.
• Stir-fry for a few seconds to a minute.
• Fold in the sliced onions.
• Continue to stir-fry until the onions are golden-brown in colour and smell wonderful.
• Add the fish pieces to the onions alongwith the marinade.
• Stir well.
• Cover the wok in which you are cooking the fish korma, lower flame to a simmer and cook the fish until it is tender and ready to eat.
• Remove from heat.
• Serve hot with long grain White Basmati rice.
• Enjoy!

Steps:

• Mix together the amaretto and orange juice.
• Pour into glass and then add the grenadine until you see the sunrise.

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.