Fish Karahi with a twist
Author: 
Recipe type: Main Course
Cuisine: Pakistani
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Scrumptious, spicy fish karahi with a kick to the traditional recipe and homemade karahi masala.
Ingredients
  • Fish---------------------------------- 1 kg, 1 inch fillet pieces or
  • chicken------------------------------ 16 pieces Karahi cut
  • Corn flour---------------------------- ¼ th cup
  • Flour---------------------------------- ½ cup
  • Chilled water------------------------- as needed to make paste
  • Tomatoes----------------------------- 6 roughly chopped
  • Whole Cumin (zeera)--- ------------2 tsp
  • Whole coriander (dhania) --------- 2 tsp
  • Salt------------------------------------- ½ tsp or to taste
  • Red chilie powder-------------------- 2 tsp
  • Turmeric powder (haldi)------------ ½ tsp
  • Green chillies------------------------- 2 slitted, de-seeded
  • Lemon juice--------------------------- 5 tbsp
  • Fresh coriander (dhania)----------- 3 tbsp finely chopped
  • Ginger---------------------------------- 1 inch piece julian
  • Garlic paste--------------------------- 2 tsp
  • Ginger paste-------------------------- 1 tsp
  • Oil--------------------------------------- 1 cup (you can take out some of the oil when the fish karahi is done)
Instructions
  1. Dry roast (bhoonofy) whole coriander and cumin seeds on your skillet or tawa. Set aside.
  2. Make a medium consistency batter with all-purpose flour, corn-flour and chilled water, season with salt to taste.
  3. Gently lift fish pieces, coat in this floury batter and deep fry on medium flame. Set aside.
  4. Gently heat oil in a pot, sautee ginger and garlic paste and throw in dry roasted whole coriander and cumin seeds.
  5. Give everything a good mix, cook for a further 30 seconds, pop in roughly chopped tomatoes, give it a good mix and cook till tomatoes are a wee bit tender, still chunky.
  6. Now add red chilli powder and salt to taste at this stage. Bhoonofy. You can add 2-3 tablespoons of water at this stage if the paste feels too dry.
  7. It's time to throw in slitted green chillies, julian ginger and fresh coriander, stir to mix.
  8. Oil will start to come on top and around the sides of the pot now, keep the flame low, and stir after a quick while to avoid that awful burnt taste.
  9. Once the masla is done, oil comes out, throw in the fried fish chunks, give everything a good-gentle mix, add 2-3 tsp of water and cook on low flame for 5-10 minutes.
  10. Lastly.stir in lemon juice.
  11. Garnish with julian ginger and fresh coriander.
  12. Your fish karahi is ready to served alive with naan or tandoori roti. :)
  13. For Chicken karahi
  14. For chicken karahi all the steps are the same, except the batter coating and deep frying one.
  15. Once you gently heat oil in a pot, sautee ginger and garlic paste and throw in dry roasted whole coriander and cumin seeds - add the chicken pieces, bhoonofy it, till chicken turn slight golden color and then throw in the roughly chopped tomatoes and so on.
Recipe by The Chef in Me at https://thechefinme.pk/fish-karahi-with-a-twist/