Name: Bengali Rui Macher Korma
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Rohu Fish, cut into thick pieces; 1 Onion, half boiled and pureed, half sliced and fried crisp (Birista); ¼ cup Indian-Style Yogurt, whisked until smooth; 8 Cashews, soaked and ground to a fine paste; 2 Green Cardamom; ½ inch Cinnamon Sticks; 2 Cloves; 1½ tbsp Ghee; ½ tsp Sugar; ½ tsp Salt; ¼ cup Water

1 hrtotal

45 min hands-on15 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Melt some of the ghee and shallow-fry the fish very lightly; it should just turn white, with no colour at all. Set it aside.
Warm the remaining ghee in a heavy pot. Add the cardamoms, cinnamon, and cloves, sautéing until they perfume the kitchen.
Incorporate the boiled onion puree. Cook patiently on a low flame for 5 minutes, ensuring the color remains unchanged.
5 min
Lower the heat profile and whisk in the thick curd and cashew paste. Maintain a continuous stir to prevent the dairy from splitting.
Once the emulsion simmers and ghee beads appear at the edges, add sugar, salt, and warm water.
Gently submerge the fish segments into the white sauce. Cover and poach on a very low flame for 8-10 minutes until tender.
8–10 min
Crest the dish with crispy Birista (fried onions) immediately before presenting.

How to tell it's done

Incredibly soft, flaky fish steeped in a sweet, savory, and luxuriously creamy white cashew-yogurt sauce.

Getting it right

Tip

The secret to the pristine Bengali Korma is the pre-boiling of the onions; this effectively neutralizes their sulfurous bite, ensuring the gravy is sweet, mild, and ivory-hued.

What to serve it with

Best appreciated with a fragrant Bengali Mishti Pulao or delicate steamed Gobindobhog Rice.

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