• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    8th June 2023 Dinner

    Home » Recipes

    Restaurant Style Fish Karahi

    Sharing is caring!

    0 shares
    • Share
    • Tweet
    Jump to Recipe

    Restaurant Style Fish Karahi - This Fish Karahi is full of delicious flavour from aromatic spices and a rich  tomato and yoghurt curry base. It is easy to make and great served with Chapati, Naan or Rice. If you are a fan of Indian seafood recipes, why not try Goan Prawn Curry, Fish Tikka Masala or Chilli Garlic Prawns.

    Fish Karahi in a wok

    Restaurant Style Fish Karahi

    This fish karahi is one of the traditional recipes of pakistani cuisine  made by marinading and shallow frying fish and then making a masala sauce by browning onions, cooking spices and adding tomatoes. 

    The karahi is then simmered until the oil separates at the sides and the curry sauce has thickened.

    The fish is then added back to the curry and cooked a bit more for the flavours to come together. 

    Traditionally Karahi dishes are not made with any onion. Nor do they have pureed Tomatoes. Instead halved tomatoes are added to the dish and then simmered. The skin is then lifted off.

    I think this karahi dish works better with onions. They not only add sweetness to the masala but they also thicken the curry.

    Re the tomatoes, I use pureed plum tomatoes for ease. 

    I have made in with both boneless/skin off fish (Tilapia) and bone in/skin on fish (Rainbow Trout and Sea Bass).

    Fish Karahi in a wok

    Boneless, skinless fish curry in a small wok with naan

    Ingredients & Substitutions for Karahi Fish

    Best Fish to use for Fish Curry

    The most important part of this dish is the fish.

    It has to be a firm fish so that it doesn’t fall apart. I have made it with both Rainbow Trout and Tilapia in the past. Here are some good choices: 

    • Rainbow Trout
    • Cod
    • Tilapia
    • Halbut
    • Snapper
    • Sea Bream
    • Mahi mahi
    • Halibut
    • Catfish
    • Pomfret
    • Basa
    • Seer fish

    I would avoid using any fish that tends to dry out quickly such as Tuna or Swordfish. Any oily fish such as Mackeral won’t really work and delicate fish such as Sole is also not recommended. 

    Onions

    White or Red Onion. You can also add some Spring Onions at the end of cooking.

    Ginger and Garlic paste 

    You can use stop brought pastes or frozen blocks.

    The store brought versions are usually very watered down so I would suggest adding a little more then is suggested here. 

    You can also add a touch of ginger powder towards the end of cooking for a stronger ginger flavour and some additional heat. Or add julienned ginger as a garnish which will impart it's flavour into the masala.

    Curry leaves 

    Fresh is best. Dry curry leaves simply don’t have the same flavour or aroma as fresh ones. 

    Cumin seeds 

    Add warmth, earthiness and a slight citrus hit. If you don’t have them, add 1 tsp cumin powder with the other ground spices.

    Lemon Juice

    Complements fish beautifully. It can be skipped if you don’t have any.

    Ground Spices

    We add Ground Coriander powder, Ground Turmeric, Red Chilli Powder, Ground Black Pepper, Salt. You can adjust the quantities according to your preference.

    You can use fresh Coriander Seeds instead of Coriander Powder. Just lightly toast in a pan and grind before using for the best flavour.

    Oil

    Mustard Oil, Corn Oil, Vegetable Oil. Use any oil with a high smoke point is good.

    Green Chilli 

    You can either use a paste or 2 chopped Green Chillies.

    Yoghurt

    Plain Yoghurt or Greek Yoghurt is what I tend to use. In the masala/curry, you can replace with Coconut Milk/Coconut Cream for a different flavour. 

    In the marinading of the fish, you can add Vinegar or Lemon Juice instead of yoghurt.

    Garam Masala

    This is optional. We only add a little. Store brought Garam Masala varies quite a bit in flavour between brands, so I would add a little and taste before adding more if needed.

    Tomatoes

    I use pureed plum tomatoes in this recipe.

    Traditionally halved tomatoes are added to the dish and then simmered. The skin is then lifted off. I use pureed plum tomatoes for ease. You can add fresh Tomatoes if they are in season. 

    How To Make Fish Karahi

    Cut fish into equal sized chunks about 1.5 inches each.

    Add pieces of fish to a bowl and marinade with Ginger, Garlic, Salt, Chilli, Yoghurt. Set aside for at least 15 minutes.

    Up to an hour is best though depending on the type of fish. If it is boneless fish, 15 minutes is fine.

    Fish and marinade ingredients in bowl

    Add Oil to a non-stick wok/pan. Add marinaded fish and shallow fry for 1-2 minutes each side. Remove to a plate.

    Fish frying in oil in wok

    In the same wok, add a little more Oil. Once hot add Cumin Seeds and Curry Leaves.

    Cumin Seeds added to oil in wok

    Add Onions and cook for 5 minutes till very light golden in colour.

    Stir in Ginger and Garlic and saute for 1 - 2 minutes.

    Onions added to oil in wok

    Garlic, Chilli, Green Chilli added to onions in wok

    Add pureed tomatoes, stir in ground Spices and cook over medium high until oil separates at the sides.

    Tomatoes added to wok

    Spices added to masala in wok

    Add 1 cup Water and Yoghurt and mix through.

    Water and yoghurt added to curry base in wok

    Now add the fried fish pieces and Garam Masala. Let the fish cook on medium heat for 2 minutes and a low flame/over low heat for 3 minutes.

    Boneless, skinless fish curry in a small wok with naan

    Garnish with green chilies and coriander leaves. Serve with a squeeze of Lemon.

    Variations for Fish Karahi recipe

    This recipe is super adaptable. Here are some suggestions:

    Tamarind

    Tamarind pairs really well with fish, you can add some to the masala for a sour hit.

    Mustard Seeds

    Again these pair amazingly well with fish. Add to the oil at the beginning with the cumin seeds and once they begin to crackle, continue with the recipe as below.

    Curry Base

    You can blend the masala paste before adding the fish back in for a smoother curry. 

    Add a squeeze of tomato puree

    For some concentrated tomato flavour.

    What to serve with Fish Karahi

    As with all Indian Curries, the best accompaniment is always Chapatti, Naan or Jeera Rice. 

    As for salads, I would recommend a basic Kachumber Salad, Raita or Achaar (Indian Pickles).

    Other recipes that go well with this recipe as part of a meal are:

    Chicken Pakoras

    Dal Chawal

    Air Fryer Whole Tandoori Roast Chicken

    The BEST Veg Pulao

    Indian Chicken Kebabs

    Happy Cooking!

    more easy lunch recipes:

    Rigatoni Al Forno with Béchamel Sauce

    Marks and Spencer copycat Spinach, Pine Nut and Pesto Pasta

    Best Juicy Indian Air Fryer Chicken Leg Quarters

    Chicken Naanwich

    did you make this recipe?

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to leave a star rating and/ or leave me a 💬 comment/share on social media. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

    Fish Karahi in a wok
    5 from 2 votes
    Print

    Restaurant Style Fish Karahi

    Restaurant Style Fish Karahi - This Fish Karahi is full of delicious flavour from aromatic spices and a rich  tomato and yoghurt curry base. It is easy to make and great served with Chapati, Naan or Rice

    Course Dinner
    Cuisine Indian, Pakistani, South Indian
    Keyword fish karahi, indian fish karahi, karahi fish, pakistani fish karahi, restaurant style fish karahi
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 5
    Calories 372 kcal
    Author Safira

    Ingredients

    Fish Marinade

    • 1 kg Fish See Notes
    • ½ tsp Salt
    • 1 tsp Red Chilli Powder
    • 1 tsp Garlic Paste
    • 1 tsp Ginger Paste
    • 1 tbsp Plain Yoghurt
    • 3 tbsp Vegetable Oil For shallow frying

    Masala

    • 2 tbsp Vegetable Oil
    • 1 tsp Cumin Seeds
    • 1 sprig Curry Leaves Leaves only
    • 1 Onion diced
    • 1 tsp Ginger Paste
    • 1 tsp Garlic paste
    • 1 tsp Green Chilli Paste Optional, or 2 chopped Green Chillies
    • 300 g Plum Tomatoes from a tin, pureed
    • ¼ tsp Ground Turmeric
    • 1 tsp Coriander Powder
    • ½ tsp Red Chilli Powder Adjust quantity according to your taste
    • ½ tsp Ground Black Pepper
    • 225 ml Water
    • 200 g Plain Yoghurt Whisked
    • ¼ tsp Garam Masala Powder
    • Handful Coriander Leaves Chopped
    • 1 Green Chilli pierced
    • 1 tbsp Lemon Juice Optional

    Instructions

    Fish Marinade

    1. Cut fish into equal sized chunks about 1.5 inches each. Add to a bowl and marinade in Salt, Chilli, Ginger, Garlic and Yoghurt. Set aside for at least 15 minutes.

    Masala

    1. Add Oil to a non-stick wok/pan. Add marinaded fish and shallow fry for 1-2 minutes each side. Remove to a plate.

    2. In the same wok, add more Oil. Once hot add Cumin Seeds and Curry Leaves.

    3. Add Onions and cook for 5 minutes till very light golden in colour.

    4. Stir in Ginger, Garlic and Green Chilli. Saute for 1 - 2 minutes.

    5. Add pureed tomatoes, stir in ground Spices and cook covered over medium high until oil separates at the sides. 8 - 12 minutes.

    6. Add Water and Yoghurt and mix through. Cook for 5 minutes.

    7. Now add the fried fish pieces and Garam Masala. Let the fish cook on medium heat for 2 minutes and a low flame/over low heat for 3 minutes.

    8. Garnish with green chilies and coriander leaves. Serve with a squeeze of Lemon.

    Recipe Notes

    Best Fish to use for Fish Curry

    The most important part of this dish is the fish. It has to be a firm fish so that it doesn’t fall apart. I have made it with both Rainbow Trout and Tilapia in the past. Here are some good choices: 

    • Rainbow Trout
    • Cod
    • Tilapia
    • Halbut
    • Snapper
    • Sea Bream
    • Mahi mahi
    • Halibut
    • Catfish
    • Pomfret
    • Basa
    • Seer fish

    I would avoid using any fish that tends to dry out quickly such as Tuna or Swordfish. Any oily fish such as Mackeral won’t really work and delicate fish such as Sole is also not recommended. 

    Variations for Fish Karahi recipe

    This recipe is super adaptable. Here are some suggestions:

    Tamarind

    Tamarind pairs really well with fish, you can add some to the masala for a sour hit.

    Mustard Seeds

    Again these pair amazingly well with fish. Add to the oil at the beginning with the cumin seeds and once they begin to crackle, continue with the recipe.

    Curry Base

    You can blend the masala paste before adding the fish back in for a smoother curry. 

    Add a squeeze of tomato puree

    For some concentrated tomato flavour.

    What to serve with Fish Karahi

    As with all Indian Curries, the best accompaniment is always Chapatti, Naan or Jeera Rice. 

    As for salads, I would recommend a basic Kachumber Salad, Raita or Achaar (Indian Pickles).

    Nutrition Facts
    Restaurant Style Fish Karahi
    Amount Per Serving
    Calories 372 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 9g
    Monounsaturated Fat 5g
    Cholesterol 106mg35%
    Sodium 405mg18%
    Potassium 887mg25%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 5g6%
    Protein 43g86%
    Vitamin A 743IU15%
    Vitamin C 21mg25%
    Calcium 101mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Milky bar cheesecake in plate
      How to make No-bake Milkybar Cheesecake
    • Raspberry Pistachio Cake cut into slices on a plate
      Raspberry Pistachio Cake
    • Honey Butter Toast on a plate
      Honey Butter Toast Recipe 
    • Chicken Changezi in a bowl
      Chicken Changezi - Mughlai Style 

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • Brownies on baking paper
      The BEST Homemade Dark Chocolate Brownies
    • Chocolate Cheesecake on a platter
      No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Mini Pizzas on baking paper
      Easy Freezer Friendly Mini Pizzas
    • Brown Sugar carrots on a plate
      Caramelised Brown Sugar Carrots

    Related

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    Related

    0 shares