Ingredients:
Fish - 1 kg 
Curd - 1/2 cup 
Onion paste - 1/2 cup 
Ginger paste - 2 tsp 
Garlic paste - 1 tsp 
Coriander paste - 1 Tbl.sp 
Cardamom - 6 
Cinnamon - 1" 2 pieces 
Salt - 2 tsp 
Ghee (oil) - 3/4 cup 
Green chilli - 6 
Kewra - 2 Tbl.sp 
Sugar - 1 Tbl.sp 
Lemon juice - 1 Tbl.sp 

Method:

1-Use large fish for korma. Do not cut the fish into too small pieces. Carp is great for Korma. 
2-Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. 
3-Heat covered in low heat. Turn over the fish once (be careful). 
4-When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat. 
5-When the oil begins to float on top, you are done.