White Fish Korma Recipe

White Fish Korma Recipe

Preparation time
10 mins

Cooking time
15 mins
Serves 2



Discover the serene flavuors of our White Fish Karma Korma recipe - a mellow, coconut-rich delight that's easy to prepare. Perfect for a harmonious meal that pleases the palate and keeps the karma positive. Ideal for fish lovers seeking a soothing yet flavourful dish. Try this exquisite blend of whole spices and savour a culinary peace offering!


What fish goes well in a Korma? 

For your Fish Korma recipe, the type of fish you choose is important as it should hold up well in the rich, flavourful sauce without falling apart. Here are some suggestions:

Cod: A popular choice for its mild flavour and firm texture. It's thick enough to stand up to the simmering process without disintegrating.

Haddock: Similar to cod, haddock has a slightly sweeter taste. It's also firm and holds its shape well when cooked in a curry.

Salmon: Known for its rich flavour and healthy fats, salmon can add a luxurious touch to your korma. Its firm texture ensures it won’t fall apart in the sauce.

Halibut: A meatier fish with a mild taste, halibut can be a great choice for those who prefer a less "fishy" flavour. It stays firm and flaky after cooking.

Pollock: This is a good choice for Korma. It's a white fish similar to cod and haddock, known for its firm texture and mild flavour. It holds up well in curries and doesn't overpower the other flavours.

Sea Bass: Sea Bass, with its delicate flavour and firm texture, can work well in a Korma. It's a bit more of a premium fish, so using it in a curry can add a touch of luxury. However, its subtle flavour might be somewhat masked by the strong spices.

Prawns: Prawns are a fantastic option for Korma. They cook quickly and absorb the flavours of the sauce well. If using prawns, it’s best to add them towards the end of the cooking process to avoid overcooking.

Tilapia: A budget-friendly option, tilapia has a mild flavour and a firm-enough texture for curries. It's also widely available and sustainable.

Mahi-Mahi: Known for its firm texture and slightly sweet flavour, mahi-mahi can stand up to the bold spices in a korma without overpowering them.

Snapper: This is a versatile fish with a slightly sweet, nutty flavour that pairs well with the aromatic spices in korma.


With Boom's Karma Korma Curry Kit

Fish Korma Recipe

Skip ahead to "Prep for curry".
Go to Boom's Shop to pick up this kit.

Without Boom's Karma Korma Curry Kit

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

Karma Korma spice mix - 3tsps.

Ours 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


Inside Boom's Karma Korma Kit we provide 35g of desiccated coconut. Either of these coconut options are fine:

  • 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.


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.

 NUTRITION (Curry Kit Alone) Per 100g Per 1/2 pack
ENERGY (kcal)
518.9 129.7
FAT 40.6 10.1
of which saturates 34.6 8.6
of which sugars 4.4 1.1
FIBRE 12.9 3.2
PROTEIN 8.4 2.1
SALT 0.16 0.04

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.

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.