How to Make Restaurant-Style Fish Korma

A delectable dish for a wholesome meal

Priya Prakasan

There are a lot of benefits of including fish in your diet; it is low in fat and high in omega-3 fatty acids. As per a 2014 report by US-based National Center for Biotechnology Information (NCBI), the benefits of consuming fish is mainly due to its content of omega-3, high biological value proteins, fat-soluble vitamins, minerals and trace elements. Consuming fish can also reduce the risk of cardiovascular and other chronic diseases.

One of the simplest way to prepare fish it to pan-fry it, but why don't you try to make something different rather than just frying the marinated fish? We have a simple and easy-to-follow recipe of a healthy and delicious seafood dish—fish korma. Korma is essentially any dish made with either meat or vegetable braised with water or stock, yogurt or cream and spices. The word ‘korma’ means braising, and the technique has its roots in the Mughlai cuisine. The protein used in the dish could be fish, lamb, chicken or any other kind of meat. The meat is often combined with vegetables and cooked. Traditionally, it was prepared in an earthen pot over low fire on charcoal. 

Here is how you can prepare the perfect fish korma that will leave you asking for a second serving of this wonderful and creamy fish preparation. This recipe served two portions and can be served with either rice or tandoori roti. 

Fish Korma Recipe


350 grams white fish
30 grams butter (unsalted)
150 grams yogurt
40 grams ghee
2 bayleaf
2 cloves
1 cardamom 
1 stick of cinnamon
140 grams onion
15 grams ginger
Few green chilies
20 grams poppy seeds
Salt as per taste
Pinch of turmeric powder
Pinch of red chilli powder
A little bit of kewra water


  • To prepare fish korma you will need white fish such as carp. First clean the fish thoroughly, cut it into pieces and them marinate the pieces with a mix of salt and turmeric powder. Cover all the pieces and then keep it aside.
  • Then make a paste by grinding the poppy seeds, onion, green chili and ginger together. Ensure that this paste is fine in texture and then transfer it into a bowl. 
  • Keep a medium sized pan over moderate flame and our in butter and ghee. After heating the butter and ghee mix, add whole spices; bay leaf, cloves, cardamom and cinnamon and stir for few minutes.
  • To this, add the onion, ginger, poppy seed and garlic paste. Cook further for 5-6 minutes, add beaten curd and marinated fish to the pan. Let it simmer until the fish is cooked.
  • Check for seasoning and add more salt or chili powder if needed. Finish with few drops of kewra water. Remove the whole spices from the pan and serve the fish makkhan korma with rice or tandoori roti.

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With inputs from chef Alok Verma, Executive Sous Chef, JW Marriott Mumbai Juhu


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