White Fish Korma Recipe

Get ready to indulge in the comforting flavours of our White Fish Korma—a creamy, coconut-rich delight that’s simple to make and perfect for any day of the week. 

What fish goes well in a Korma? 

Looking to whip up a delicious Fish Korma? You can choose from a variety of fish that complement the creamy sauce beautifully, maintaining a nice texture and adding great flavour. Here are some top picks:

Cod: Mild and firm, holds up well during cooking.
Haddock: A sweeter alternative to cod, also keeps its shape in the curry.
Salmon: Adds a touch of luxury with its rich flavour and beneficial fats.
Halibut: Less fishy, meaty, and remains flaky after cooking.
Pollock: Similar to cod, with a firm texture and subtle taste.
Sea Bass: Delicate and firm, but its fine flavour might be subdued by the spices.
Prawns: Quick to cook and great at absorbing flavours, add them last.
Tilapia: Affordable, mild, and widely available.
Mahi-Mahi: Firm and slightly sweet, stands up to strong spices.
Snapper: Nutty and slightly sweet, pairs well with korma spices.

Feel free to mix and match to find your favourite combination, just like in a classic fish pie!

Do you have Boom's Karma Korma Kit?

Buy Karma Korma

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Skip ahead to "Prep for Curry"

No Curry Kit? Click here

If you don't have our kit, you will need to prepare the following:

Karma Korma spice mix - 3 tsps.

It contains a blend of:

• Turmeric
• Chilli powder
• Coriander powder
• Paprika
• Cumin
• Garlic powder
• Fenugreek
• Ginger powder
• Green cardamom
• Mustard
• Black pepper
• Fennel

Whole spices:

• About a thumb length of cinnamon stick or cassia bark
• 3 green cardamom
• 2 cloves

Onion base gravy: Our Boom Base contains:

• Onion
• Tomato
• Garlic
• Boom's Garam masala
• Coriander leaf

Coconut options: Inside Boom's Karma Korma Kit we provide 35g of desiccated coconut. You can use:

• Desiccated coconut flour
• Coconut flour
• Coconut cream
• Coconut milk

Prep for Curry

• 3 tbsp of veg oil
• 2/3 large fish fillets cut into chunks (350-500 grams)
• A large garlic clove - feel free to double up if you like garlic
• 100ml single or double cream
• Sugar to taste - we recommend 1-2 tbsp for restaurant flavour
• 1/2 a tsp salt
• Handful of fresh coriander (optional)
• Something to serve it with (rice/naan/chapati)

Considerations when adding fish to your curry

The method you choose for cooking the fish in your Fish Korma can impact both the texture of the fish and the overall flavour of the dish. Here are considerations for both methods:

Frying the Fish Until Sealed:

Pros: Frying the fish first can create a slightly crisp exterior which can add a nice textural contrast to the dish. It can also help the fish hold its shape better when simmered in the sauce.

Cons: There's a risk of overcooking the fish, especially if it's a delicate variety. This method requires careful timing to ensure the fish is perfectly cooked by the end of the simmering process.

Adding Fish After the Base and Poaching:

Pros: Poaching the fish in the sauce can lead to a more tender and moist result, as the fish gently cooks in the flavourful liquid. This method can also help infuse the fish with the spices and flavours of the curry.

Cons: Some types of fish might break apart more easily when cooked entirely in the sauce, especially if they are softer or flakier varieties.

Given the nature of a Korma, which is typically rich and flavourful, poaching the fish in the sauce could be more suitable. It allows the fish to absorb the flavours of the spices and results in a more integrated and tender dish. However, if you prefer a firmer texture or want to ensure the fish holds its shape better, you might opt for frying it first.

Ultimately, the choice depends on your preference for texture and the type of fish you are using. Firmer fish like cod or halibut might fare better with a quick fry, while softer varieties like tilapia might be better suited to poaching.

Method

1. Dilute Boom Base™ with 200ml of boiling water, stir and leave for 10 mins
2. Choose your preferred type of fish from the suggestions above and cut 350 - 500 grams into chunks. 
3. Crush 1 garlic clove
4. Add 3 tbsp veg oil to deep frying pan or wok and turn heat on hob to med/high
5. Add Boom Whole Spices and fry for 30 seconds or so
6. Add garlic and fry for a minute
7. Take pan off heat and stir in Boom Spice Mix.
8. Add the fish and fry until sealed here (or if choosing the poaching method skip)
9. Return pan to heat and pour in the Boom Base™ (fish goes in here for poaching method)
10. Continue cooking until the sauce has reduced a little - if you're worried the sauce has reduced too quickly feel free to add up to 50ml of water (splash at a time)
11. Add your Boom Coconut, 1/2 tsp of salt and sugar to taste
12. Add 100ml cream and simmer until your fish is cooked and the sauce has thickened up nicely.
13. Serve with rice, naan, chapati and fresh coriander. Boom. 

Nutrition and allergy advice for Karma Korma Curry Kit
All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. Additional sugar and salt are added as per the recipe.

Ingredients
Boom Coconut

Boom Base: Onion, Tomato, Garlic, Spices, Coriander leaf.

Boom Spice Mix: Turmeric, Chilli powder, Paprika, Cumin, Garlic powder, Fenugreek, Ginger powder, Green cardamom, Mustard, Black pepper, Fennel. Whole spices: Cinnamon, Green cardamom, Clove.

Allergens
Boom's Korma Curry Kit is made in an environment that contains nuts. Contains Mustard. This recipe gives options to cook with fish including shellfish, however these are not supplied in the kit.