Rohu Korma / Rui macher korma/Doi-rui
I have at least three different versions of Fish korma . This is my first version , hope you like it . 🙂
6 pieces of Rohu
1/3 rd cup of yogurt ( try not to take the water )
3 heaped tbl spoon of sweet yogurt
Fried onion or bereshta of 2 medium onion
2 green cardamom
1 small cinnamon stick
2 tbl spoon of onion paste
1 tea spoon of ginger paste
1/2 ( half) tea spoon garlic
1 tea spoon of coriander powder ( just use the fresh coriander , crush the whole coriander into a powder , don’t dry roast before crushing)
1/2 a tea spoon of turmeric + a little more to rub over the fish pieces
1/2 a tea spoon of chili powder
8/ 10 cracked whole green chili ( broken but not in halves)
Ghee + oil ( or you can cook in oil and just add 2 tbl spoon of ghee at the end)
Salt to taste
1. Fry the onions till golden brown . Don’t make it too dark, other wise the korma will be dark colored . Keep it aside .
2. Rub the fish pieces with little turmeric and salt .
3. Beat the yogurt and sweet yogurt together until smooth . Heat oil and fry the fish a little while . Just for a minute or so . Keep it aside and let them cool . When cool , put them into the beaten yogurt . Carefully rub the yogurt over the pieces .
4. In another pan , heat ghee+ oil , now add the onion paste . Fry for a while . Now add the bereshta/ fried onion , ginger paste and garlic paste . Add little turmeric, chili powder, coriander powder and salt . Add little water and cook very well . That is called “koshano” in Bangla . Now add the fish pieces carefully . Add the beaten yogurt with little water . Turn the heat to low and close the lid . Cook on low flame and add the cracked green chilies 15 minutes later . Keep cooking on low flame until the oil separates , another 10 minutes .
Enjoy with polau or white rice .