Chicken karahi is one of the most popular cuisines in Pakistan. Yet, fish karahi recipe is a relatively new take on the same traditional dish.
“Karahi” is a heavy, round bottomed, cast iron wok which is used in South Asian cooking a lot, especially for deep frying and masala gravies.
Recently, fish karahi has replaced chicken and red meat in many traditional recipes, such as pulao, biryani, qorma and karahi. The tricky part with fish in fish karahi is that you can’t overcook it or stir it too much. As it disintegrates very easily, choose a fish with firm meat for this recipe, and instead of using a spoon to stir it, just give the cooking pot a swire.
Ingredients Karahi Recipe
1/2 kg fish fillet
2 tablespoons lemon juice
5 tomatoes, chopped
5-6 garlic cloves
1 teaspoon salt
1 teaspoon ground red chilli
1/4 teaspoon turmeric
1 teaspoon ground garam masala
2 tablespoons olive or sunflower oil
ginger, julienne cut
green chilli pepper, chopped
fresh coriander leaves, chopped
This Is What You Do:
Rub in 1/2 teaspoon salt and lemon juice on the pieces of fish. Set aside for 10-15 minutes.
Heat oil in a wok or medium frying pan on medium-high heat, fry the fish for 3-4 minutes or till seared on outside.
Take the fish out, fry onions in the same oil till golden (not brown), add tomatoes, garlic, remaining 1/2 salt, chilli powder, turmeric and 1/2 teaspoon ground garam masala. Add 1/2 cup water, cover the pan and let it simmer for 10 minutes on low heat.
Uncover, add fish to the masala, gently mix with the masala once, cook another 5-6 minutes till all the extra liquid from the masala evaporates and masala thickens.
Garnish with ginger, chopped chilli peppers and coriander. Serve hot with whole wheat roti or naan.
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