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Cod korma

The delicious simplicity at Basmati

Chef Shahin Awal prepares the Mughal-style korma sauce, which were the Arabs who invaded India a thousand years ago, and who originally cooked this dish.



"It is a very fast and convenient dish to make, which does not include spices that require a long cooking time" explains the chef.


Chef Shawin Awal's recipe


  1. Prepare a sauce with 50 gr. raw almonds, 50 grams of coconut and two yogurts. Shred it all.

  2. Sauté half an onion in 30 gr. of butter and add green cardamom, cloves, bay leaf, cinnamon stick and cumin. Add the cream and simmer.

  3. Sprinkle ground coriander and white pepper, salt and add the juice of half a lemon.

  4. Place the cod, cover it with the sauce and let it cook for at least ten minutes.

  5. Serve with white rice and naan bread.

A variant is made by placing the fish on top of the sauce to finish cooking in the oven. It is a very suitable recipe also to prepare with chicken.

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