VEGETARIAN KORMA
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Provided by YAKUTA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
- Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 41.3 g, Cholesterol 81.5 mg, Fat 31.1 g, Fiber 8.4 g, Protein 8.6 g, SaturatedFat 15.3 g, Sodium 1433.9 mg, Sugar 9.3 g
THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA
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
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!
THE BEST AUTHENTIC CHICKEN KORMA
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
Provided by Izzah Cheema
Categories Main Course
Time 1h
Number Of Ingredients 28
Steps:
- Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
- In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
- Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
- Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
- Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.
Nutrition Facts : Carbohydrate 10 g, Protein 16 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 941 mg, Fiber 2 g, Sugar 4 g, Calories 370 kcal, ServingSize 1 serving
CHICKEN KORMA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
- Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
- Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.
THE BEST CHICKEN TIKKA MASALA
Chicken Tikka Masala is thought to have been created by a Bangladeshi chef in Glasgow in the 1960s. It's a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that usually includes black and white pepper, cloves, cinnamon, mace, cardamom, bay, cumin and coriander. It's pretty easy to find in your local grocery store and most national spice companies.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
KORMA
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
Provided by whital
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6
THE ULTIMATE MAKEOVER: CHICKEN KORMA
Try this healthier, more fragrant version of a popular Indian classic
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.
- Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce.
- Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side.
Nutrition Facts : Calories 402 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.35 milligram of sodium
More about "the best on earth karahi wok low fat fish korma food"
TASTY BEEF KORMA RESTAURANT STYLE PAKISTANI FOOD RECIPE ...
From pakistanichefs.com
Ratings 1Category Beef Recipes, Dinner Recipes, Main DishCuisine PakistaniTotal Time 45 mins
HOW TO COOK THE PERFECT CHICKEN KORMA | CURRY | THE GUARDIAN
From theguardian.com
HEALTHY CHICKEN KORMA | TESCO REAL FOOD
From realfood.tesco.com
HANDI FISH KORMA RECIPE | SHIREEN ANWAR | MASALA TV
From masala.tv
COLEY KORMA RECIPE | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
FISH KORMA | THE BANGLADESHI KITCHEN
From thebangladeshikitchen.com
LOW-FAT FISH KORMA RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHICKEN KORMA (LOW CARB, KETO) - NOSHTASTIC
From noshtastic.com
KETO CHICKEN KORMA - INDIAN RECIPE - DIET DOCTOR
From dietdoctor.com
10 BEST KORMA RECIPES - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 3 mins
KARAHI VS KORMA - WHAT'S THE DIFFERENCE? | WIKIDIFF
From wikidiff.com
Estimated Reading Time 1 min
KARAHI FISH KORMA | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Non-Vegetarian
THE BEST ON EARTH KARAHI WOK LOW FAT FISH KORMA
From golden-ghee.com
EASY FISH KORMA RECIPE BY JACK MONROE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
KORMA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SHAHI CHICKEN KORMA - INSTANT POT - MINISTRY OF CURRY
From ministryofcurry.com
THE BEST ON EARTH KARAHI WOK LOW FAT FISH KORMA
From tfrecipes.com
CREAMY INDIAN VEGETABLE KORMA RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
FISH KORMA - A VERSATILE INDIAN FISH CURRY LOVED BY ALL ...
From greedygourmet.com
FISH KORMA RECIPE - INDIAN FOOD FOREVER
From indianfoodforever.com
FISH KORMA - SERENE CUISINE OF INDIA
From serenecuisineofindia.com
KORMA | FOOD | TRUE FOOD FACT
From truefoodfact.com
WHERE DID ALL THE KARAHI/INDIAN WOKS GO ... - CHOWHOUND
From chowhound.com
FISH KORMA RECIPES IN URDU - FISH KORMA URDU RECIPES
From urdupoint.com
PERKINS FRENCH SILK PIE RECIPES
From tfrecipes.com
EASY FISH KORMA - SPICEITUPP
From spiceitupp.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
HOW TO MAKE FISH KORMA RECIPE - STEP BY STEP EASY HOMEMADE ...
From tasteandspice.com
FISH KORMA – BUDDINGB
From buddingb.wordpress.com
BADAMI MURGH KORMA (INDIAN CHICKEN KORMA) RECIPE
From thespruceeats.com
PAKISTANI FISH KARAHI - FOODAHOLIC
From foodaholic.biz
CHICKEN KORMA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FISH KORMA | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA - PLAIN ...
From plain.recipes
LOW-FAT FISH KORMA | BETTER HOMES AND GARDENS
From bhg.com.au
MUTTON KARAHI, BEEF KARAHI AND KORMA RECIPES IN URDU ...
From urdupoint.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
INDIAN-STYLE PORK KORMA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love