Fish Karahi

A tomato rich classic Karahi made with flaky fish, this Fish Karahi with it's rich easy flavor is such a weeknight fave!

📝 Ingredients

• 400 g Boneless white fish fillets
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Juice of half a lemon
• 1 Sprig curry leaves
• 1/2 tsp kalonji/nigella seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 5-6 cloves crushed garlic – or 1 tbsp garlic paste
• 7-8 tomatoes (roma preferred)
• 1/2-3/4 tsp salt ((start with half))
• 1/2 tsp red chilli flakes
• 1/2 tsp chili powder
• 1 tbsp of butter (optional)
• 1 tbsp heaped kasuri methi i.e dried fenugreek leaves
• Freshly cracked pepper
• 2-4 green chillies finely sliced
• Handful of chopped cilantro
• Juleinned ginger (optional)

👨‍🍳 Instructions

1. 1Cut your fish into fairly large chunks – mine were about 2*2 inches. Sprinkle them with the turmeric powder, salt, and juice of one lemon and set aside.
2. 2Warm oil in your pan on medium high heat and roughly chop your tomatoes.
3. 3When the oil is hot add the seeds i.e. fenugreek, and kalonji and curry leaves and just wait for them to splutter and become aromatic.
4. 4Now add your garlic, let it cook for 30 seconds and then add your tomatoes, salt, chili powder, and chili flakes.
5. 5Mix well and cook the tomatoes on high heat, stirring constantly until they get dark red and caramelly looking. This takes me about 10 minutes in a large wok.
6. 6If you are up for it then taste your spice mix, adjust seasoning if necessary, then place your fish pieces in the pan and cook for 3 minutes.
7. 7Carefully flip and let the fish cook through, another 2-4 minutes depending on the fish, a piece pressed will flake easily.
8. 8Drop the heat and add the butter, kasuri methi, fresh pepper, give it a gentle stir, adjust seasoning.
9. 9Garnish with cilantro, ginger, chilies and dig in!