Fish & Vegetable Korma

Fish & Vegetable Korma

Heat a pan over a high heat. Add the oil and stir-fry the onion for 2 minutes. Add the korma curry paste and cook for 1 minute or until fragrant. Add the stock, coconut milk and sweet potato, bring to a simmer.

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Cook for 15–20 minutes. Add the okra, fish and tomatoes, cover the pan and simmer gently for 5 minutes.

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Stir through the fish sauce, lime juice and sugar, and sprinkle with the coriander. Serve with steamed rice.

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Ingredients

Serves: 4

2 tbsp sunflower oil

1 onion, sliced

1 sachet of korma curry paste

375ml fish stock or vegetable stock

125ml coconut milk

350g sweet potato, diced

200g okra trimmed and cut into 3cm lengths

750g firm white fish, cut into large pieces

200g cherry tomatoes

3 tbsp lime juice

1 tbsp fish sauce

1 tbsp caster sugar

handful of coriander leaves

Roganjosh Sauce Recipe

Roganjosh Sauce Recipe

Heat oil in a medium saucepan, add the beef or lamb cubes.

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Sauté the meat until its cooked through & brown. Add water & cook until meat is tender (approximately it will take 5 to 8 minutes).

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Pour in the Taste of India Roganjosh sauce, mix well & bring to boil. Reduce the heat and simmer for 3 to 4 minutes.

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Garnish with ginger strip & fresh coriander leaves.
Serve hot with steamed Basmati rice, Naan or Paratha.

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Ingredients

Serves: 1-2

Cooking oil 1 tbs (15 ml)

Boneless beef or lamb cubes 120 gm

Roganjosh sauce 180 gm

Water 80 ml

Fresh chopped coriander leaves 1 tsp (5 gm)

Ginger strip 1-2

Korma Paste Fishcakes

Korma Paste Fishcakes

Chop the fish and prawns into small pieces or place in a food processor and pulse until minced but not too smooth.

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Chop half the coriander and mix into the fish mixture with the korma curry paste and a pinch of salt.

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Shape into 8 even-sized cakes.

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Coat a non-stick frying pan with the sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through.
Serve with the reserved coriander leaves, salad, mango chutney and chapatti bread

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Lamb (30%), Water, Onion (10%), Potato (10%), Surati Masala ((7%) Water, Garlic, Ginger, Turmeric, Chilli, Rice Bran Oil, Salt), Tomato Puree (5%), Rice Bran Oil (3%), Lamb Stock, Coriander Leaves, Garlic, Salt, Lemon Extract, Herbs & Spices.

Made on equipment that processes eggs, dairy, nuts, soy, sesame, crustacea & gluten products