Chilean Sea Bass with Kale Korma

Using our Korma curry sauce you can prepare this delicious weeknight creamy fish recipe with fresh kale. A white sturdy fish like mahi mahi, cod, or sea bass is ideal for this recipe.
Our Korma curry, representing the color of moonlight, is of Persian influence and is inspired by the Awadh region of India. It is a smooth and creamy masterpiece that infuses hints of star anise and cloves in a buttery coconut base to punctuate any meal. It is Rupen's Korma creamy almond coconut curry.


1 lb white fish such as mahi mahi, cod, or sea bass, pat dried using paper towels and set aside.

1 bunch kale leaves, stems removed, and roughly chopped

2 Tablespoons butter

1 bottle of Rupen's Creamy curry sauce (KORMA) 

In a non-stick pan over medium heat, melt butter.
Add the fish fillets and cook for two minutes on each side.
Remove and set aside.
In the same pan, add kale and saute for five minutes.
Add Rupen's Creamy curry sauce (KORMA) sauce and gently combine.
Place the seared fish pieces into the sauce and cook for 4-5 minutes or until the fish pieces have been cooked. Serve.

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