Fish Karahi
A tomato rich classic Karahi made with flaky fish, this Fish Karahi with it's rich easy flavor is such a weeknight fave!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g Boneless white fish fillets
- ½ tsp turmeric powder
- ½ tsp salt
- Juice of half a lemon
- 1 Sprig curry leaves
- ½ tsp kalonji/nigella seeds
- 1/2 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 5-6 cloves crushed garlic – or 1 tbsp garlic paste
- 7-8 tomatoes (roma preferred)
- 1/2-3/4 tsp salt ((start with half))
- 1/2 tsp red chilli flakes
- ½ tsp chili powder
- 1 tbsp of butter (optional)
- 1 tbsp heaped kasuri methi i.e dried fenugreek leaves
- Freshly cracked pepper
- 2-4 green chillies finely sliced
- Handful of chopped cilantro
- Juleinned ginger (optional)
Instructions
- 1
Cut your fish into fairly large chunks – mine were about 2*2 inches. Sprinkle them with the turmeric powder, salt, and juice of one lemon and set aside.
- 2
Warm oil in your pan on medium high heat and roughly chop your tomatoes.
- 3
When the oil is hot add the seeds i.e. fenugreek, and kalonji and curry leaves and just wait for them to splutter and become aromatic.
- 4
Now add your garlic, let it cook for 30 seconds and then add your tomatoes, salt, chili powder, and chili flakes.
- 5
Mix well and cook the tomatoes on high heat, stirring constantly until they get dark red and caramelly looking. This takes me about 10 minutes in a large wok.
- 6
If you are up for it then taste your spice mix, adjust seasoning if necessary, then place your fish pieces in the pan and cook for 3 minutes.
- 7
Carefully flip and let the fish cook through, another 2-4 minutes depending on the fish, a piece pressed will flake easily.
- 8
Drop the heat and add the butter, kasuri methi, fresh pepper, give it a gentle stir, adjust seasoning.
- 9
Garnish with cilantro, ginger, chilies and dig in!