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. If you are a fan of Indian seafood recipes, why not try Goan Prawn Curry, Fish Tikka Masala or Chilli Garlic Prawns.

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).

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.

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

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

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

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

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

Add 1 cup Water and Yoghurt and mix through.

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.

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

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