Fish korma

By Vijaya Selvaraju
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Vijaya Selvarju makes this versatile Indian dish curry that will become a family favourite.



  • 1 cup coconut, grated
  • 10 raw cashews
  • 3 cloves garlic
  • 1 inch slice of ginger
  • 3 Thai green chillis
  • 1 tablespoon ghee
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 3 cloves
  • 1 cinnamon stick
  • 1 star aniise
  • 3 green cardamom
  • 1 medium onion, finely chopped
  • 2 large grouper steaks
  • 1 large tomato, quartered
  • 1 cup coconut milk
  • 1/4 cup mint, chopped
  • 1/4 coriander, chopped
  • Juice of 1/2 a lemon


  1. To a blender add grated coconut, cashews and half a cup of water (or a little more if necessary). Blend until smooth and creamy.
  2. In a small blender/food processor add garlic, ginger, and chillis and grind to form a paste.
  3. In a medium-sized pot add ghee and oil and heat on medium. Add bay leaf, cloves, cinnamon, star anise, and cardamom and saute for 10 to 15 seconds or until aromatic. Then add onions and saute until translucent.
  4. Add garlic/ginger/chilli paste and saute for 10 to 15 seconds before adding the remaining two cups of water and salt to taste. Bring to a simmer, and add the quartered tomato. Gently lower grouper steaks into the broth and allow to simmer for seven to eight minutes.
  5. Add coconut milk and simmer for an additional two minutes before removing it from the heat. Stir in mint, coriander, and juice of half a lemon just before serving.
  6. Serve over hot basmati rice. Enjoy!

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