Best 2 The Best On Earth Karahi Wok Low Fat Fish Korma Recipes

Tantalize your taste buds with a culinary journey to India, where flavors dance and spices ignite the senses. Discover the delectable delights of Fish Korma, a symphony of aromatic spices, creamy yogurt, and succulent fish, all harmoniously blended in a traditional karahi wok. This low-fat version caters to the health-conscious, offering a guilt-free indulgence in culinary extravagance.

Embark on a flavor-filled adventure with three distinct recipes, each presenting a unique twist on this classic dish. The "Original Fish Korma" captivates with its authentic blend of spices, while the "Coconut Fish Korma" adds a touch of tropical sweetness. For a fiery kick, the "Green Chili Fish Korma" delivers a tantalizing balance of heat and flavor.

Prepare to be enchanted by the culinary artistry of Fish Korma, a dish that embodies the essence of Indian cuisine. Let your senses be captivated as you delve into the depths of flavor, exploring the harmonious fusion of spices, creamy yogurt, and tender fish.

Let's cook with our recipes!

THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA

The Best on Earth Karahi (wok) Low Fat Fish Korma image

This is from Anjali Vellody's FOOD column, Weekend. Enjoy! Note: Since this recipe calls for yogurt instead of cream, it is considerably low-fat!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

375 g any white-fleshed fish, cut into large chunks,washed and dried
3/4 cup low-fat plain yogurt
1/2 teaspoon sugar, to taste
salt, to taste
3 tablespoons ghee
2 bay leaves
2 cloves
2 green cardamoms
1 inch cinnamon stick
3 large onions, finely sliced
1 1/2 inches fresh ginger, washed,peeled and chopped
3 whole dried red chilies
1 large onion, peeled,washed and chopped

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!

CHICKEN KORMA

Chicken korma image

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 garlic cloves, roughly chopped
thumb-sized piece ginger, roughly chopped
4 tbsp korma paste
4 skinless, boneless chicken breasts, cut into bite-sized pieces
50g ground almonds, plus extra to serve (optional)
4 tbsp sultanas
400ml chicken stock
¼ tsp golden caster sugar
150g pot 0% fat Greek yogurt
small bunch coriander, chopped

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.

Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher the ingredients, the better your dish will taste. If possible, use organic or locally-sourced ingredients.
Don't overcrowd the pan: When searing or frying, don't overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick.
Use a variety of spices: Spices are what give Indian food its unique flavor. Don't be afraid to experiment with different spices to find the ones you like best.
Cook low and slow: Many Indian dishes are simmered for a long time over low heat. This allows the flavors to develop and meld together.

Conclusion:

The recipes in this article are a great way to explore the delicious world of Indian cuisine. With a little planning and effort, you can create restaurant-quality dishes in your own home. So what are you waiting for? Start cooking!