Quick 25-Minute Fish Karahi is a tomato-based curry. It's easy and extremely flavorful with my homemade Karahi Masala. It's made on stovetop and serve with a Chapati or Naan.
WHAT IS A FISH KARAHI?
Quick 25-Minute Fish Karahi is a tomato-based curry made with a few simple ingredients, including my homemade Karahi Masala. It’s mildly spiced and packed with flavor. Originally from East India, this recipe has become popular in Pakistan. If you like my Fish Karahi you'd like my Chicken Karahi recipe as well.
Fish Karahi is a restaurant-style curry that’s both delicious and easy to prepare, making it a perfect Indian/Pakistani recipe option that’s quick and simple to make. As you know, I’m the queen of creating Karahi recipes, so it was only natural for me to come up with this one.
My homemade Karahi masala is a game changer. This Pakistani dinner recipe doesn’t need any turmeric powder. Karahi is one of the most classic and traditional dishes in Pakistani cuisine. For this recipe, we used cod, but you can choose any fish you like—just avoid using salmon. This seafood recipe will have you drooling, just like my other Karahi recipes!
USEFUL TIPS
- Marinate the fish for 15 minutes. The ginger garlic paste and fresh lemon juice help remove any fishy odor.
- When mixing the fish with the gravy, be gentle. Unlike chicken, fish can break easily if handled roughly, so turn it carefully.
INGREDIENTS
- Fish – As mentioned earlier, we used cod for this recipe, but you can use any type of fish you prefer.
- Ginger garlic paste – We used homemade paste, but store-bought works just fine.
- Tomatoes – We used 4 Roma tomatoes. Be sure to cook them for 5-7 minutes before proceeding to the next step.
- Chicken cube – We used a Maggi chicken cube.
HOW TO MAKE FISH KARAHI?
Wash the fish, pat it dry. Marinate the cod with ginger garlic paste and fresh lemon juice.
Add green peppers and whole spices.
Now add onion and sauté it until translucent. Then add homemade ginger garlic paste.
Add tomatoes and let it cook for 5 minutes.
Now add powdered spices and salt.
Add tomato paste, water, and chicken cube.
Now add the marinated fish and give it a mix.
Next let it cook for few minutes.
Garnish with cilantro and fresh lemon juice; serve immediately with a fresh Homemade Chapati.
HOW TO STORE FISH KARAHI?
Store Fish Karahi in an airtight container in the refrigerator, where it will last for 2-3 days. If you want to freeze it, use an airtight container and it will keep for up to a month. When you're ready to eat, simply thaw and reheat it on the stovetop—it will taste as fresh as the day you made it.
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Let's Make Fish Karahi!!!
Quick 25-Minute Fish Karahi
Ingredients
Fish Mixture
- 1 lbs cod or any type of fish you desire.
- 1½ tbsp ginger garlic paste
- 1 tsp fresh lemon juice
Karahi Curry
- ⅓ tbsp olive oil or any neutral oil.
- ½ medium onion finely chopped
- 2 tbsp ginger garlic paste
- 2 serrano peppers green peppers
- 1 tbsp tomato paste
- 4 roma tomatoes chopped
- ½ cup water
Powdered spices and salt
- 3 tbsp homemade karahi masala
- 1 tsp salt
- 2 tsp coriander powder
Whole Spices
- 1 cinnamon stick
- 4 green cardamoms
- 1 black cardamom
Garnish
- 1 tsp fresh lemon juice
- 1 tbsp of fresh cilantro
Instructions
Marinate the Fish
- Gently wash the fish and carefully pat it dry with a paper towel.
- In a bowl, add cod, 1½ tbsp ginger garlic paste, and 1 tsp fresh lemon juice.
- Let it marinate for 15 minutes.
Karahi
- Meanwhile while the fish marinates, In a wok or karahi, on medium heat, add oil, and let it heat up.
- Now add Serrano pepper, and whole spices.
- Add onion and sauté until translucent.
- Now add ginger garlic paste give it a mix.
- Add tomatoes and keep mixing it for 5 minutes.
- Now add powdered spices and salt.
- Add tomato paste, chicken cube, and water and give it a good mix.
- Now add the marinated fish mixture.
- Turn the fish with in the curry carefully now cuz if handled roughly the fish would break.
- After mixing let the cook the fish for 2-3 minutes on each side.
- Turn the stove to medium-low.
- Cover the lid and let it cook for 3-4 minutes.
- Remove the lid.
- Squeeze some fresh lemon juice.
- Sprinkle some cilantro.
- Turn off the stove.
- Serve it hot immediately and serve with a Chapati or Naan.
- Enjoy!
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