Halibut Korma

Korma or qorma is a Urdu word with its Turkic root meaning braising. Korma is one of the Mughlai dishes with finesse prepared in the royal kitchen mostly meat braised in creamy gravy along with other aromatic spices for the Nawbab rulers of the Indian sub continent. The meat can be replaced with fish and it is just as delicious. It's rich, creamy and aromatic dish served with plain rice or polau and salad. It tastes even better the next day.

The color of the korma varies depending on the cooking style and ingredients used. I make off white color korma without using chili,  paprika or turmeric powder. I saute thinly sliced white or yellow onions very patiently on low heat without browning. The resulting color would be off white. For golden yellow to bright red color I use all colorful spices. Nut paste is a must for meat or chicken korma but I opt out for the fish korma. 

A milder flavored and fresh water fish works best for korma. I normally use carp type bone-in fish but we eat lots of  sea fish these day. I use halibut fish sometimes for quick fish meal. I simple bake with Cajun spice or lemon pepper seasonings. I never thought of using it for fish curry until my sweet friend Silva shared an awesome halibut curry called "kalia" with me. It's mild flavor and firm texture is great for any curry. Here is my take on red fish korma with halibut. It's velvety red color comes from tomato paste, paprika, turmeric and chili powder without making it too spicy. 

Ingredients~
1 lb. fresh halibut pieces
1 bay leaf
1/3 cup mustard oil 
1 tsp salt or to taste
3/4 cup onion, thinly sliced
1 small tomato, crushed
1/4 tsp tomato paste
1 tbsp plain stained yogurt, whipped
2 tsp ginger paste
1/2 tsp garlic paste
3-4 Thai green or red chilies 
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp hot chili powder
1 tsp turmeric powder
1/2 tsp paprika
1 tiny cinnamon stick, 1 cardamon, 1 clove, grind to a smooth powder(for garam moshla)
1/4 cup half n half milk or 1/8 cup fresh cream
1/8 tsp sugar or more
1 cup hot water

Method~
Smear fish pieces with some turmeric and salt. Heat oil in a cast iron pan. Swallow fry fish pieces both sides to a light golden brown on medium heat and set aside. Reduce heat to low. In the same oil 
add onion and bay leaf. Saute until onion is translucent. Add ginger and garlic paste and saute until raw smell is gone. Add whipped yogurt, crushed tomato, tomato paste, paprika, cumin, coriander, chili and turmeric powder. Saute for 3-4 minutes. Add hot water and bring the gravy to boil on high heat. Season with salt. Carefully drop fish pieces and whole red or green chili. Reduce heat to low and simmer for 4-5 minutes covered. Add milk or cream, sugar, gorom moshla. Carefully stir the gravy. Taste and adjust seasonings. Serve with plain rice or polau.

Happy Cooking!