fish korma

Serves 4

This easy and delectable Fish Korma takes 5 minutes to prepare and 15 minutes to cook.

ingredients

1 ¼ lbs firm fish filets (cod, seabass or salmon), cut into 8 pieces
2 tbsp olive or coconut oil
½ tsp mustard seeds
1-2 dry red chilies (whole or broken)
10-15 curry leaves (optional)1 jar Masala Mama Korma sauce
2-4 tbsp stock or water
¼ - ½ cup unsweetened coconut milk or ¼ cup coconut cream
Salt to taste

method:

• In a medium-sized skillet heat the oil over medium-high heat. Once hot and shimmering, add mustard seeds. It should pop almost immediately. 

• Add curry leaves and red chilli (broken for a spicier dish). Be careful as the curry leaves will splutter. Cook for about 30 seconds, until chilies get darker.

• Gently add the fish and fry for a couple of minutes. 

• Add Masala Mama Korma sauce. Rinse out the jar with 2 tbsp of stock and add. 

• Add ¼ cup coconut milk/cream. Add more stock/water if too thick. 

• Reduce heat to medium and simmer until fish is cooked through. Do not stir, just shake the pan gently to mix. 

• Taste and adjust salt.

Serve hot with rice or Indian naan.