Mughal baked cod korma from Khazana: A Treasure Trove of Modern Mughal Dishes (page 143) by Saliha Mahmood Ahmed

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Notes about this recipe

  • Frenchfoodie on October 11, 2020

    I really liked the idea of a make-ahead sauce that could be poured over the fish and baked at the last minute. The sauce was nice and creamy but was just lacking something. Needed longer in the oven than the recipe suggested, even for tail end cod.

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