Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) cod or halibut, cut into 1 1/2-inch pieces
- 1/2 cup (120 g) plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 2 cloves garlic, grated
- 1 tsp grated fresh ginger
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 3/4 tsp fine salt, divided
- 1/2 cup (70 g) raw cashews
- 2 tbsp neutral oil (canola/avocado) + 1 tbsp ghee or unsalted butter
- 1 large yellow onion, thinly sliced
- 3 green cardamom pods (lightly crushed)
- 1 small cinnamon stick (about 2 inches)
- 3 whole cloves
- 1/2 tsp Kashmiri chili powder (optional, mild color)
- 1/2 tsp ground turmeric
- 1 cup (240 ml) water
- 1/2 cup (120 ml) heavy cream
- 1 tsp granulated sugar
- 2 tbsp chopped cilantro, for serving
- 1 1/2 cups (300 g) basmati rice + 2 1/4 cups (540 ml) water
Do This
- 1) Marinate fish 20 minutes with yogurt, lemon, garlic, ginger, coriander, cumin, and 1/2 tsp salt.
- 2) Soak cashews in hot water 15 minutes; blend with 1/2 cup water until smooth.
- 3) Cook basmati rice (covered) 15 minutes on low; rest 10 minutes.
- 4) Sauté onion in oil + ghee 10–12 minutes; add cardamom, cinnamon, cloves.
- 5) Add turmeric + (optional) Kashmiri chili; stir 30 seconds. Add water; simmer 5 minutes.
- 6) Stir in cashew paste, remaining salt, sugar, and cream; simmer gently 3–4 minutes.
- 7) Nestle fish in sauce; simmer very gently 5–7 minutes until 145°F (63°C). Serve over rice with cilantro.
Why You’ll Love This Recipe
- Mild, creamy, and warmly spiced (comforting rather than hot).
- The fish stays tender because it cooks gently right in the sauce.
- Cashews and yogurt create a luxurious korma texture without complicated steps.
- Feels special for guests, but it’s totally doable on a weeknight.
Grocery List
- Produce: 1 large yellow onion, fresh ginger, garlic, lemon, cilantro
- Dairy: plain whole-milk yogurt, heavy cream, ghee or unsalted butter
- Pantry: basmati rice, raw cashews, neutral oil, ground coriander, ground cumin, turmeric, Kashmiri chili powder (optional), granulated sugar, salt, green cardamom pods, cinnamon stick, whole cloves
Full Ingredients
Fish & Marinade
- White fish: 1 1/2 lb (680 g) cod, halibut, haddock, or other firm white fish, cut into 1 1/2-inch (4 cm) pieces
- Plain whole-milk yogurt: 1/2 cup (120 g)
- Lemon juice: 1 tbsp
- Garlic: 2 cloves, finely grated or pasted
- Fresh ginger: 1 tsp, finely grated
- Ground coriander: 1 tsp
- Ground cumin: 1/2 tsp
- Fine salt: 3/4 tsp total (use 1/2 tsp in the marinade, 1/4 tsp in the sauce)
Cashew Base (for the creamy korma texture)
- Raw cashews: 1/2 cup (70 g)
- Hot water (for soaking): 1 cup (240 ml)
- Water (to blend): 1/2 cup (120 ml)
Korma Sauce
- Neutral oil: 2 tbsp
- Ghee or unsalted butter: 1 tbsp
- Yellow onion: 1 large (about 10 oz / 280 g), thinly sliced
- Green cardamom pods: 3 pods, lightly crushed (optional to remove before serving)
- Cinnamon stick: 1 small (about 2 inches / 5 cm)
- Whole cloves: 3
- Ground turmeric: 1/2 tsp
- Kashmiri chili powder: 1/2 tsp (optional; adds color more than heat)
- Water: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Granulated sugar: 1 tsp (balances the yogurt and spices)
Basmati Rice (for serving)
- Basmati rice: 1 1/2 cups (300 g)
- Water: 2 1/4 cups (540 ml)
- Fine salt: 1/2 tsp
- Optional: 1 tsp ghee or unsalted butter (stir in at the end)
To Finish
- Cilantro: 2 tbsp, chopped
- Optional: 1 tbsp toasted sliced almonds or extra chopped cashews for garnish
Step-by-Step Instructions
Step 1: Marinate the fish
In a medium bowl, whisk together the yogurt, lemon juice, grated garlic, grated ginger, ground coriander, ground cumin, and 1/2 tsp of the salt.
Add the fish pieces and gently toss to coat, taking care not to break them. Cover and refrigerate for 20 minutes while you prep everything else.
Step 2: Soak and blend the cashews
Place the cashews in a heatproof bowl and cover with 1 cup (240 ml) hot water. Let soak for 15 minutes, then drain.
Blend the drained cashews with 1/2 cup (120 ml) water until very smooth (about 45–60 seconds, depending on your blender). Set aside.
Step 3: Cook the basmati rice
Rinse the basmati rice under cool running water until the water runs mostly clear (this helps the grains stay separate). Drain well.
In a medium pot, combine the rinsed rice, 2 1/4 cups (540 ml) water, and 1/2 tsp salt. Bring to a boil over high heat, then immediately cover and reduce to low.
Cook for 15 minutes (do not lift the lid). Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork; stir in 1 tsp ghee or butter if you like.
Step 4: Build the onion-and-spice base
While the rice cooks, make the korma sauce. Heat the oil and ghee (or butter) in a wide, deep skillet or sauté pan over medium heat.
Add the sliced onion and cook, stirring often, until softened and light golden, 10–12 minutes. You’re aiming for sweet, mellow onions (not deeply browned).
Stir in the crushed cardamom pods, cinnamon stick, and cloves. Cook for 45 seconds, just until fragrant.
Step 5: Add ground spices and simmer the base
Add the turmeric and Kashmiri chili powder (if using). Stir constantly for 30 seconds so the spices bloom without scorching.
Pour in 1 cup (240 ml) water, scraping the bottom of the pan to loosen any flavorful bits. Bring to a gentle simmer and cook for 5 minutes to soften the onions further and lightly reduce the liquid.
Step 6: Make it creamy (cashews, cream, and balance)
Lower the heat to medium-low. Stir in the blended cashew mixture, the remaining 1/4 tsp salt, and the sugar. Simmer gently for 2 minutes, stirring frequently.
Stir in the heavy cream and simmer for 2 more minutes. The sauce should look pale golden and silky, thick enough to coat a spoon. If it gets too thick, add water 1–2 tbsp at a time until it’s softly pourable.
Step 7: Gently cook the fish in the sauce
Reduce the heat to low so the sauce barely simmers. Add the marinated fish pieces, one at a time, nestling them into the sauce in a single layer as much as possible. Spoon a little sauce over the top.
Cover and cook at a very gentle simmer for 5 minutes, then uncover and continue cooking for 1–2 minutes, just until the fish flakes easily and reaches an internal temperature of 145°F (63°C) at the thickest piece. Avoid vigorous boiling, which can cause the yogurt to split and can break up the fish.
Remove (or warn diners about) the cardamom pods, cinnamon stick, and cloves if you like. Taste the sauce and adjust salt if needed.
Pro Tips
- Keep the simmer gentle: Korma is all about a low, slow bubble. High heat can split the yogurt and make fish dry out faster.
- Choose the right fish: Firm white fish like cod, halibut, or haddock holds together best. If using a more delicate fish, cut larger pieces (about 2 inches) and handle minimally.
- For ultra-smooth sauce: After Step 6 (before adding fish), carefully blend the sauce (removing whole spices first) and return it to the pan.
- Marinate, but don’t overdo it: Keep the fish in the yogurt marinade to about 20–30 minutes. Longer can start to “ceviche” the fish and affect texture.
- Whole spices are traditional: They add depth, but you can remove them before serving for a more “bite-friendly” dinner.
Variations
- Coconut korma: Replace the heavy cream with 1/2 cup (120 ml) full-fat coconut milk. (It will taste slightly sweeter and more coconut-forward.)
- Vegetable add-in: Add 1 cup (150 g) frozen peas in the last 2 minutes of cooking, or add lightly steamed cauliflower florets when you add the fish.
- Saffron finish: Steep a pinch of saffron in 1 tbsp warm water for 5 minutes, then stir into the finished sauce for a special-occasion aroma.
Storage & Make-Ahead
For best texture, fish korma is at its peak the day it’s made. If you have leftovers, cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently in a covered pan over low heat until the sauce is steaming and the fish is warmed through (aim for 165°F / 74°C if reheating fully), adding a splash of water to loosen if needed. Avoid boiling, which can make the fish fall apart.
Make-ahead tip: You can make the sauce (through Step 6) up to 2 days ahead. Refrigerate, then rewarm gently and add the marinated fish right before serving. Rice can be cooked up to 1 day ahead and reheated with 1–2 tbsp water, covered, in the microwave or on the stovetop.
Nutrition (per serving)
Approximate, per 1/4 recipe (with rice): 670 calories, 40 g protein, 62 g carbohydrates, 28 g fat, 8 g saturated fat, 3 g fiber, 8 g sugar, 720 mg sodium.
