Quick cooking fish comes to the flaky tender rescue in this tomato rich aromatic Fish Karahi that is the perfect fix for lighter flavour meals that you can dig into!
I like to think that all my food nerd-ery means that I have evolved as a cook.
In fact, I know I have, but every time I revisit this Karahi I find I love it as is just as much as I did the first time I made it 10 years ago. Yes folks, 10 years ago.
Pakistani Food & Fish
https://www.flourandspiceblog.com/fish-salan-recipe/Whether it is in the coastal areas of Sindh or from the rich rivers of Punjab seafood is very much a part of Pakistani cuisine. Lahori Fried Fish is a Pakistani wedding must have, prawn masala with it's naturally briny Pakistani prawns is always a winner, and a Fish Salan no matter how you make it is deeply comforting.
Ingredients in a Fish Karahi
The ingredients are straightforward (and below). We can break them up into
Spices: Salt, Chili Flakes, Chili Powder, Turmeric, Pepper, Kasuri Methi, Fenugreek Seeds, Nigella Seeds
Produce: Tomatoes (lots & Roma is my fave), Garlic, Curry Leaves, Cilantro, and, Lemon Chilies
Fish: Any white flaky fish works here EXCEPT Sole because it is too thin. I usually pick up Cod or Haddock, but you can use Snapper, Mahi Mahi, Basa, etc.
Oh and Butter. I definitely use a little knob of butter sometimes.
Making the EASIEST Fish Karahi
Squeeze a little lemon juice over your fish and sprinkle your tumeric, salt, and chili powder (cayenne) over the fish. Set aside. Heat oil in a wok and add in your seeds and curry leaves just until they sizzle.
Now add your garlic, let it cook for 30 seconds and then add your tomatoes, salt, chili powder, chili flakes and turmeric. 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.
Gently place your fish pieces in the pan, let cook for 3 minutes, then carefully flip over to finish cooking through. Add some kasuri methi, a knob of butter, a little freshly cracked pepper and adjust seasoning to personal preference.
Garnish with julienned ginger, green chilies, and loads of cilantro and eat with a nice hot chapati or naan.
What to serve with Fish Karahi:
Gosh I love these so much. Here are some combos that make me salivate.
Made the recipe? Would love if you rated it below! As always share your recreations with me on Instagram @flourandspiceblog - they always make my day!
Fish Karahi
Equipment
- 1 wok
Ingredients
Fish + Marinade
- 400 g Boneless white fish fillets
- ½ tsp turmeric powder
- ½ tsp salt
- Juice of half a lemon
Karahi
- 1 Sprig curry leaves
- ½ tsp kalonji/nigella seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 5-6 cloves crushed garlic – or 1 tbsp garlic paste
- 7-8 tomatoes (roma preferred)
- ½-3/4 tsp salt (start with half)
- ½ tsp red chilli flakes
- ½ tsp chili powder
FInishing Touches
- 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
- 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.
- Warm oil in your pan on medium high heat and roughly chop your tomatoes.
- 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.
- Now add your garlic, let it cook for 30 seconds and then add your tomatoes, salt, chili powder, and chili flakes.
- 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.
- 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.
- Carefully flip and let the fish cook through, another 2-4 minutes depending on the fish, a piece pressed will flake easily.
- Drop the heat and add the butter, kasuri methi, fresh pepper, give it a gentle stir, adjust seasoning.
- Garnish with cilantro, ginger, chilies and dig in!
I love fish so this looks and sounds delicious...moreover the photography is amazing!! Really makes the food jump off the page and into my mouth! 🙂
awww thanks man!!!!
I am always looking for new ways to cook fish. This is a must try, Sarah!
Thanks! Do let me know how it goes 🙂
I want your lovely kadhai..... :-p
Let me know if you are ever in Toronto:)
Karhai is my favorite pakistani food! I've never had fish karhai, but that sounds fantastic!
Btw, real karhai doesn't have bell peppers in it, and I'm sooo happy that you cook yours without any! I see bell peppers in karhai all the time when we go to eat out and it drives me crazy!
And cute gold bowl!
hahhaah my mother makes jalfrezi with green peppers but our karhai is peppers free 🙂 Thanks on the bowl!
I am always looking for new ways to cook fish! Love this recipe!!! Thanks for visiting my blog - made me discover yours!
Yay, glad you stopped by! I'd say it is a win-win 🙂
I've never had fish Karahi (kadhai 😉 ) - your version looks very nice! Lovely color.
Thank you Nadia! There's a first time for everything 😉
Looks delicious and making this tonight! thanks for sharing.....Zeba
hey! did it work out!? would love to hear your thoughts!
Yes it was excellent! I used wild halibut. I have lots of tomatoes in my garden so had cooked them separately until they are a paste. Brings out the sweetness. Perfection, thanks so much for sharing. Will be making it again:)
ooh I can't imagine just how wonderful this would be lovely summery tomatoes! thanks for trying it out 🙂
Assalamu alaikum,
Sorry to disturb you but I am a little confused about the fenugreek. The photo shows fenugreek seeds as well as dried leaves. The ingredients just mention the leaves but then the instructions just mention the seeds. So how much fenugreek seeds do we need? And do we still add the leaves at the begining?
Your recipes are so good, thank you so much!!
wow what a good catch! I am so sorry about this. I am out right now so I can't update the recipe but it is 1/4 tsp fenugreek seeds with the other seeds and then the kasuri methi or fenugreek leaves are right at the end! Thank you so so much for trying my recipes and for pointing out my errors!!!
Thank you so much!!!
made the changes, thanks once again for pointing it out!
Oh my goodness! I have been meaning to let you know that I made this 2 weeks ago and it is honestly the most delicious thing I have ever eaten, let alone made!!!! Thank you so much!!! It even impressed my in laws who really don't "do" fish and who think the ONLY way to eat fish is fried!?!?
I should never have doubted it, all your recipes are fabulous and really well explained. Thanks again!
I am ABSOLUTELY THRILLED to hear this! Thank so much for letting me know Maryam 🙂 I also make chicken karhai like this for my kids and they love it too (just no haldi/mirch on the chicken before cooking)
Made this for dinner!! Turned out so so good! Most exciting part was that the recipe called for Kasuri methi and dana which I’ve never used before because I have no idea how!! Or what flavours it goes with - any suggestions?
thank you so much! mmmm kasuri methi is one of my favourites!!!! I like it milder and at the end of dishes. It makes a daal gosht super yummy, is a must for butter chicken and is what I will use in any palak dish instead of fresh methi!
this turned out just amazing. thank you so much for sharing this gem!
thank you Natasha! I am so so glad you enjoyed it!
Tried this and this is the most authentic and YUM fish karahi one can have! thanks Sarah!
Shehneela!!!! I've missed you and thank you so much for your kind words!
This is simply delicious. I've made it a few times now. So easy and different!
Thank you Marvi!!! That's greatt to hear!
Delicious recipe that’s super quick to make too!
Thank you Samreen! Glad you enjoyed it!