I like to think that all my food nerd-ery means that I have evolved as a cook.
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!
