This recipe provides instructions for making fish korma using ingredients like fish, curd, onion paste, ginger paste, garlic paste, coriander paste, cardamom, cinnamon, salt, ghee or oil, green chilies, kewra, sugar, and lemon juice. The fish should be large pieces and not cut too small. All ingredients except green chilies and kewra are added to a cooking dish and mixed well before cooking the fish covered in low heat, turning it once. When the water has almost dried, green chilies and kewra are added and cooked for another 30 minutes at low heat. The korma is done when the oil floats to the top and can be served hot with rot