Pan Fried Fish Korma

Pan Fried Fish Korma

I adore cooking this pan-fried fish korma. Every time I prepare this dish for my friends the room is filled with delicious cod, coconut, and cream aromas. This super-quick dish is great with rice and naan bread and can even be converted for vegetarians by replacing the fish with tofu or paneer.


Serves: 2


  • 2 tbsp. oil
  • 10-12 pieces of boneless fish fillets (sea bass or salmon recommended)
  • 1 tsp. Salt (only if freshwater fish is being used)
  • 8-10 Curry leaves (optional)
  • 1 jar of Tikka N’ Curry Korma sauce
  • 3 tbsp. heavy cream or coconut cream



    • Add 2 tbsp. oil on a skillet. Shallow fry fish fillets over medium-high heat until crispy and brown on both sides. Sprinkle salt if freshwater fish is being used. Add 10-12 curry leaves halfway through.
    • Add 1 jar of Tikka N’ Curry Korma sauce.
    • Cook, occasionally stirring, for additional 10 minutes.
    • Serve hot with Basmati rice or naan.


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