The Best on Earth Karahi Wok Low Fat Fish Korma
Dive into the rich and aromatic flavors of "The Best on Earth Karahi Wok Low Fat Fish Korma," a lighter take on the classic korma that doesn't skimp on taste. This vibrant dish features tender white fish fillets gently cooked in a creamy, spiced sauce made with low-fat yogurt, light coconut milk, and a medley of fragrant spices like garam masala, turmeric, and cumin. Prepared in a traditional karahi or wok, the recipe's blend of mustard seeds, fresh ginger, and tomato puree creates a robust base while keeping the dish wholesome and heart-healthy. Garnished with fresh cilantro and optionally spiced with green chilies, this low-fat fish korma pairs beautifully with steamed rice or warm naan for a satisfying, guilt-free meal that’s perfect for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia, or haddock)
- 150 grams Low-fat plain yogurt
- 100 grams Tomato puree
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 200 ml Coconut milk (light)
- 2 tablespoons, chopped Fresh cilantro
- 2 sliced (optional) Fresh green chilies
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon (adjust to taste) Salt
- 100 ml Water
Instructions
1. Cut the fish fillets into bite-sized pieces and sprinkle with lemon juice and a pinch of salt. Set aside while you prepare the korma base.
2. In a karahi or wok, heat the olive oil over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle for 30 seconds until fragrant.
3. Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
4. Stir in the minced garlic, grated ginger, ground coriander, garam masala, turmeric powder, and red chili powder. Cook for 1-2 minutes until the spices release their aroma.
5. Add the tomato puree and cook for 3-4 minutes, stirring frequently, until the mixture thickens and darkens slightly.
6. Lower the heat and stir in the low-fat yogurt, one tablespoon at a time, to prevent it from curdling. Mix well.
7. Pour in the coconut milk and water, then mix gently to combine. Add salt to taste. Allow the korma sauce to simmer for 5 minutes.
8. Carefully add the fish pieces to the sauce, ensuring they are fully submerged. Let them cook on low heat for 8-10 minutes, or until the fish is tender and cooked through.
9. If using fresh green chilies, add them in the last few minutes of cooking for an extra spicy kick.
10. Garnish the korma with chopped fresh cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 28.6 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 26.9 mcg | 135% | |
| Calcium | 547 mg | 42% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
