Fish korma recipe

Fresh local fish, cardamom rice and a creamy korma sauce make up our Beach Hut's fish korma. Fragrant and flavoursome, follow our recipe to make it at home.

Ingredients

Serves four

For the rice:

• 300g basmati rice

• 300g vegetable stock

• 6 cardamom pods
  

For the curry:

• Various fish, allowing 180g per person - cod, hake, prawns, squid, salmon, sole, plaice etc.

• 50g coriander

• Green chilli - sliced for garnish (optional)

For the sauce:

• 50ml sunflower oil

• 1 medium onion - peeled and finely sliced

• 4 cloves of garlic - peeled and finely grated

• 1 thumb of ginger - finely grated

• 8 cardamom pods

• 1 tbs ground coriander

• 1 tbs ground cumin

• 4 ripe tomatoes - skinned and finely chopped

• 100g ground almonds

• Water

Method 

For the rice

1. Wash the rice four times through with cold water, until the water is clear. Then allow the rice to drain.
   

2. Add the rice to a medium saucepan with a well-fitting lid.
   

3. Add the stock and cardamom pods and bring to a simmer, before turning down the heat and cover. Cook for 20 minutes.
   

4. After 20 minutes, turn off the heat and allow to stand for 10 minutes before adding the butter and forking through the rice to release the individual grains. Check for seasoning.

Method

For the curry

1. Heat the oil in a saucepan and add the onions, cook until softened and deep golden brown. Add the garlic, ginger and chilli and cook for a further minute before adding the spices and cooking for a further 30 seconds.
   

2. Add the chopped tomato and cook for 5 minutes until broken down.
   

3. Add the ground almonds and approximately 500ml of water.
   

4. Place the sauce into a blender and blitz until smooth. Return to the pan and cook for 15 - 20 minutes.
   

5. Place the fish pieces into the sauce and poach for 5 - 8 minutes until cooked.
   

6. Serve
   Place the fish korma into 4 bowls and garnish with coriander leaves and extra sliced chilli depending on your taste, serve with the cardamom rice.

Discover our restaurants

Here to dine, or barefoot from the beach? Choose from three different eating and drinking spots.

Zacry's

Fusing international influence with local produce, a three-course menu showcasing the best of the season.

Zacry's restaurant

The Living Space

Sofa, armchair, banquette or ocean-view terrace? Antipasti plates, seasonal salad or hearty fillers?

More details

The Beach Hut

Laid-back, breezy and modern, The Beach Hut blends considered food and a warm welcome.

More details

Discover more recipes

Good food, well earned

We speak to three nutrition and exercise experts to find out the relationship between getting active outdoors and good food, including ten top tips.

Read more

Atlantic Christmas pudding cocktail recipe

The Christmas pudding in this cocktail comes from the Atlantic distillery. Follow the recipe here.

Read more

Helford blue, spring onion & thyme tart recipe

Straight out of Emily Scott's new cookbook get the recipe for this salad onion, leek and creme fraiche tart with thyme and Cornish Helford blue cheese. Discover the recipe.

Read more

Sophie Allport's top 10 tips for a Cornish beach picnic

Laying on a blanket, sipping an ice-cold drink, and eating your way through your favourite foods. Read Sophie Allport's top 10 picnic tips.

Read more

Rice, rhubarb & gingerbread recipe

Desserts don't come much more comforting than a good serving of rice pudding. Executive Chef Neil Haydock puts his twist on the classic with rhubarb and a gingerbread crumb.

Read more

Beets, orange, hazelnut salad recipe

Summer beetroots, punchy garlic houmous, mixed leaves with candied orange and a sherry vinegar dressing, scattered with toasted hazelnuts. Find this dish on the Beach Hut menu, or follow the recipe and make at home.

Read more