Fish Korma Aise Banaye | Restaurant Style Fish Korma Recipe | ऐसे बनाएं परफेक्ट फिश कोरमा

#FishKorma #FishKormaRecipe #फिशकोरमा #फिशकोरमारेसिपी #ShahiFishKorma #MughlaiFishKorma #FishRecipe #FishCurry #FishRecipes #RestaurantStyleFishKorma #DawatSpecial #ShahiRecipe #NonVegRecipes #IndianRecipes #EasyFishRecipe #CookingWithLubna #CookWithLubna #FoodRecipes #HomemadeFood #DeliciousRecipes 🐟 Fish Korma Recipe Ingredients For Fish: Fish – ½ kg Salt – ½ tsp Red chilli powder – ½ tsp Turmeric powder – ¼ tsp Oil – ¼ cup, for frying For Gravy: Oil – ⅓ cup Onion – 1 large (approx. 100 g / ¾ cup), thinly sliced Bay leaf – 1 Black pepper – 4–5 Cloves – 4–5 Green cardamom – 3 Black cardamom – 1 Mace (Javitri) – 1 small piece Cinnamon – 1 small piece Ginger-garlic paste – 2 tsp Salt – ½ tsp, or to taste Red chilli powder – 1 tsp Kashmiri red chilli powder – 1 tsp Turmeric powder – ¼ tsp Coriander powder – 2 tsp Curd – ⅓ cup (80–90 ml) Hot water – 1 cup (250 ml) Kewra water – ½ tsp, optional Timing Marination: 15–20 min Fish frying: 3–4 min Barista: 8–10 min approx. Gravy cooking: 10–15 min Fish in gravy: 5–6 min Total: लगभग 40–45 मिनट 🍽️ Servings 4–5 लोगों के लिए 🔥 Important Tips Fish को vinegar-salt water में रखने से fishy smell कम होती है। Fish को पूरी तरह fry न करें; सिर्फ हल्का golden करें। Gravy में fish डालने के बाद बहुत ज्यादा चलाएं नहीं। Fish जल्दी cook होती है, इसलिए overcook न करें। Barista को freezer में रखने से वह आसानी से crisp होकर crush हो जाती है। Kewra water optional है, लेकिन इससे korma में बहुत अच्छा royal aroma आता है। इसे naan, chapati या steamed rice के साथ serve करें। 🐟 Fish Korma – Important Tips Soak the fish in salt and vinegar water for 30 minutes to reduce the fishy smell. After washing, remove all excess water from the fish before marinating. Fry the fish only until lightly golden and about 40–50% cooked. Over-frying can make it hard. Fry the onions until deep golden brown, but do not burn them, as burnt onions can make the korma bitter. Keep the fried onions in the freezer for 15–20 minutes to make them crisp and easier to crush. Cook the ginger-garlic paste on low heat with a little water to remove its raw smell. Bhun the spices properly, adding a little water if needed, until the oil starts appearing on the surface. Keep the flame low while adding the curd and cook it well so that it does not split. Once the fish is added to the gravy, handle it gently and avoid stirring too much to prevent the pieces from breaking. Cook the fish in the gravy for only 5–6 minutes on low heat. Fish cooks quickly and can become soft or break apart if overcooked. Add ½ tsp kewra water at the end for a beautiful royal aroma. Serve hot with naan, chapati, or steamed rice.