This is a quick recipe for a Korma and it can be done with Squid or any firm fish, such as Trevally(Jackfish). This has coconut and almonds and is an aromatic and creamy curry.
1 Trevally in cutlets/300-500 grams of Cleaned Squid
Half a Packet of Whole Almonds*
A Quarter of a bar of Coconut Cream-Dissolved in 150 mls of hot water, put in the microwave for 2 minutes or less
1 Tablespoon of Mild Curry powder
2 Teaspoons of Mango Chutney
2 Teaspoons of Garam Masala
2 Cloves of Garlic Crushed
Salt and Pepper to taste
1 Onion sliced
Juice of 1 Lime
Ginger, cut into pieces, About the size of two fingers
Upto Half a Carton of Cream
*Firstly, blanch the almonds. To do this pour hot water over the almonds, and leave for 15 minutes. After this, pour off the water, and holding an almond between a thumb and forefinger, rub the skin from the almond.
Peel and chop the onion,ginger and crush the garlic. Place all in the food processor along with the curry powder and blend.
Fry the paste for 10 minutes, on a moderate heat. Add coconut milk, chutney and garam masala, cook for another 10-15 minutes-If using Trevally add to the pot and cook for the 10-15 minutes. If using squid add during the last 5 minutes.
When cooked serve with basmati rice, naan bread,and a sprinkling of coriander.