Chaap Korma 🥘

Ingredients

• 500 g Chap Fish (cleaned and cut into bite‑size pieces)
• 200 g Plain Yogurt (unsweetened, thick)
• 2 Tbsp Mustard Oil (Indian mustard oil for authentic flavor)
• 2 large Onion (thinly sliced)
• 1 inch piece Ginger (grated)
• 2 pieces Green Chilies (slit lengthwise)
• 3 cloves Garlic (minced, optional)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.5 tsp Cumin Powder (ground)
• 0.5 tsp Garam Masala (ground)
• 1 tsp Salt (to taste)
• 1 cup Water (for adjusting sauce consistency)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Boil the Chap Fish

   Place the chap fish pieces in a pot of lightly salted water, bring to a boil and cook for about 8‑10 minutes until just done. Drain and set aside, reserving a little cooking water.

   Time: PT15M

   Temperature: 100°C

2. Slice Onions Thinly

   While the fish is boiling, thinly slice the onions into long, fine rings.

   Time: PT5M

3. Deep‑Fry Onions

   Heat mustard oil in a deep‑fry pan to medium‑high heat (around 180°C). Add the sliced onions and fry until they turn dark brown, almost charred, stirring constantly to avoid burning completely.

   Time: PT10M

   Temperature: 180°C

4. Drain and Dry Fried Onions

   Using a slotted spoon, transfer the fried onions to a plate lined with paper towels. Let them dry for a few minutes.

   Time: PT2M

5. Grind Fried Onions

   Place the dried fried onions in a grinder or food processor and pulse to a coarse paste. No need for a fine puree.

   Time: PT2M

6. Prepare Yogurt Spice Mix

   In a mixing bowl, combine plain yogurt, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt. Whisk until smooth.

   Time: PT3M

7. Lightly Fry the Boiled Fish

   In the same frying pan, add a little mustard oil and gently fry the boiled fish pieces for 3‑4 minutes until they develop a light golden crust. Remove and set aside.

   Time: PT5M

   Temperature: 180°C

8. Cook Yogurt Mixture in Oil

   Heat 2 Tbsp mustard oil in a clean pan over medium heat (about 150°C). Slowly add the yogurt‑spice mixture, stirring continuously to prevent curdling. Cook for 5 minutes until the mixture thickens and the raw yogurt smell disappears.

   Time: PT5M

   Temperature: 150°C

9. Add Fried Onion Paste

   Stir the ground fried onion paste into the yogurt sauce, mixing well to integrate the smoky flavor.

   Time: PT2M

10. Combine Fish and Aromatics

    Add the lightly fried fish pieces, grated ginger, minced garlic (if using), and slit green chilies to the pan. Gently toss to coat the fish with the sauce.

    Time: PT3M

11. Simmer with Water

    Pour in 1 cup water, bring the mixture to a gentle simmer, and cook for 7 minutes until the sauce reaches a creamy consistency and the fish is fully infused with flavors.

    Time: PT7M

    Temperature: 90°C

12. Finish and Serve

    Garnish with chopped fresh coriander leaves and serve hot with steamed rice or Indian flatbread.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g