The Best On Earth Karahi Wok Low Fat Fish Korma Recipes
CHICKEN KORMA
Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
- Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA
This is from Anjali Vellody's FOOD column, Weekend. Enjoy! Note: Since this recipe calls for yogurt instead of cream, it is considerably low-fat!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grind all the ingredients that have to be ground in a mixer/grinder.
- In a large bowl, mix together the ground paste prepared above, sugar, salt, yogurt and the fish pieces.
- Mix thoroughly so as to coat the fish in the masala marinade.
- Cover the bowl and marinate for 20 minutes.
- After 20 minutes, heat ghee in a wok.
- Toss in the cloves, cardamoms, cinnamon and bay leaves.
- Stir-fry for a few seconds to a minute.
- Fold in the sliced onions.
- Continue to stir-fry until the onions are golden-brown in colour and smell wonderful.
- Add the fish pieces to the onions alongwith the marinade.
- Stir well.
- Cover the wok in which you are cooking the fish korma, lower flame to a simmer and cook the fish until it is tender and ready to eat.
- Remove from heat.
- Serve hot with long grain White Basmati rice.
- Enjoy!
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