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–+ servings
Fish Karahi in a wok

Restaurant Style Fish Karahi

Safira
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
5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian, Pakistani, South Indian
Servings 5
Calories 372 kcal

Ingredients
  

Fish Marinade

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

Masala

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

Instructions
 

Fish Marinade

  • 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

  • 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 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, Garlic and Green Chilli. Saute for 1 - 2 minutes.
  • Add pureed tomatoes, stir in ground Spices and cook covered over medium high until oil separates at the sides. 8 - 12 minutes.
  • Add Water and Yoghurt and mix through. Cook for 5 minutes.
  • 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.

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

Calories: 372kcalCarbohydrates: 9gProtein: 43gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 106mgSodium: 405mgPotassium: 887mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 21mgCalcium: 101mgIron: 2mg
Keyword fish karahi, indian fish karahi, karahi fish, pakistani fish karahi, restaurant style fish karahi
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