“Don’t fear failure so much that you refuse to try new things. The saddest summary of a life contains three descriptions: could have, might have, and should have”. – Louis E. Boone

Chicken karahi is one of the most popular cuisines in Pakistan. 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 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 swirl.

Ingredients:

1/2 kg fish fillet, Sole fish or any firm white flesh fish
2 medium onions, (chopped 1+1/2 cup)
2 tablespoons lemon juice
5 tomatoes (diced 3 cups)
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.

Enjoy and don’t forget to leave your feedback πŸ™‚

Serves 2

11 Replies to “Pakistani Fish Karahi Recipe”

    1. Thank you so much for the feedback, Zakia! I’m delighted to know you enjoyed the recipe. 😊
      Have a delicious day ahead!

  1. Salaam. What type of fish do you use and also what are the total weights for the onions and tomatoes? Can it be served with rice? Thanks.

    1. Waalakum Assalam Anjum!
      I normally use Sole fish for most of my recipes. It doesn’t have a very strong flavour and the flesh is firm enough to go in a masala or curry. You can use any other firm white fleshed fish, like Grouper, Haddok, Halibut.
      Also I’ve changed the measurements to cups in the ingredients for your convenience.

  2. Thanks so much for this recipe, it’s so easy! My partner is Pakistani and I just love the look on his face when he comes home to see some karahi cooked πŸ˜‚

    1. Haha! πŸ˜„ I totally understand what you mean, Courtney 😊 We Pakistanis live to eat and Karahi is hands down our most favourite food 😁
      I’m glad you and your partner can now enjoy this simple and yummy recipe home cooked dish.
      Lovely meeting you!😊

  3. Made this last night with some striped bass I caught. Served it over Indian spiced basmati rice. Thanks for the recipe it was delicious.

    1. Thank you so much, Dan, for trying out the recipe and prompt feedback! I’m delighted to know you enjoyed it 😊
      Basmati rice is my favourite staple to serve with most curries too, especially seafood curries 😊

Leave a Reply

Your email address will not be published. Required fields are marked *