Entrée: India – क़ोरमा ▶ Qorma (Korma)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 1 / 3 lb / 600 g salmon pieces (steaks or large chunks)
3 / 4 cup (200 g) thick yogurt, whisked
1 large onion, fried to a light brown and pureed (or 1 cup onion paste)
2 tbsp ground almonds or cashew paste
1 tsp ginger-garlic paste
3 green cardamom pods, 3 cloves, 1 small cinnamon stick (lightly crushed)
1 / 2 tsp turmeric powder
1 tsp mild red chili powder
3 tbsp ghee or oil
2 tbsp fresh cream (optional)
Fresh cilantro for garnish
Salt to taste

Instructions

1. Lightly pan-fry salmon pieces to seal (30–60 seconds per side); remove and set aside.  
2. Heat ghee; add whole spices and sauté briefly until fragrant.  
3. Add onion paste and cook until golden-brown and oil separates. Stir in ginger-garlic paste and cook 1–2 minutes.  
4. Lower heat and add whisked yogurt gradually, stirring constantly to avoid splitting; add ground nuts, turmeric, chili powder and salt.  
5. Gently add salmon, cover and simmer on low 6–8 minutes until salmon is just cooked through.  
6. Finish with fresh cream if using, sprinkle cilantro, and serve with pilau or naan.