Saliha Ahmed's Baked Fish Korma
For 2 (for 4)
Red Chilli : 1 (2)
Saffron Powder: 1 pod (1 pod)
Sautéed Onion Paste: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Garam Masala: 1 pod (2 pods)
Tumeric: 1 pod (2 pods)
Ground Coriander: 1 pod (1 pod)
Cumin Seeds: 1 pod (2 pods)
Ground Almonds: 1 pod (2 pods)
Basmati Rice: 1 pack (2 packs)
Yoghurt: 1 pot (2 pots)
Coley Fillets: 1 pack (2 packs)
Flaked Almonds: 1 pack (2 packs)
Per serving: Energy (kcal) 908 Fat 39g of which saturates 4g Carbohydrates 85g of which sugars 13g Protein 58g Salt 0.08g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
In the hybrid culture of India’s Mughal Empire, elaborately adorned cookbooks were as much of a status symbol as any work of science or literature, helping to popularise a rich, spiced-up Indian version of Persian cuisine. Korma is perhaps the most prestigious recipe in this tradition, said to have been served to the emperor to celebrate the construction of the Taj Mahal. Great korma is a balancing act, using spices for their heady fragrance while remaining mild and creamy in flavour.
Preparation time:For 2 - 15 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 35 mins
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