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Fish Korma (Bangladesh)

1 kg fish
1/2 cup yogurt
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
2 1-inch pieces cinnamon
2 tsp salt
3/4 cup ghee (oil)
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Use large fish for korma. Do not cut the fish into too small pieces.
Carp is great for Korma. For health reasons (carp being a scavenger
fish), chain grocery stores don't sell carps. But it's quite
available in most oriental grocery stores. BTW, carp is the US
counterpart of our Rui. You can also try buffalo which resembles
Katla. Except for the green chiles and kewra, add all the rest of
stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful). When the water has almost
dried up, add the green chilli and the kewra heat for another half
hour in very low heat. When the oil begins to float on top, you
are done.

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